Hominy, onion, garlic and chile peppers are hallmark ingredients in this soup from Mexico. Posole is often made with pork or chicken, but this version uses flavorful turkey breast.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • In a 4-quart Dutch oven cook turkey, sweet pepper, onion and poblano chile in hot oil until meat is no longer pink and vegetables are tender. Drain off fat. Stir in cocoa powder, oregano, salt, cumin, ancho chile pepper and cinnamon. Cook and stir for 1 minute. Stir in tomatoes, hominy, water and tomato sauce.

  • Bring to boiling; reduce heat. Simmer, covered, for 20 minutes to blend flavors, stirring occasionally. Garnish with green onions and radishes. Serve with lime wedges.


Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

2 cups
271 calories; protein 31.1g; carbohydrates 30g; dietary fiber 9.1g; sugars 12.4g; fat 4.2g; saturated fat 0.9g; cholesterol 55mg; vitamin a iu 2268.9IU; vitamin c 77.4mg; folate 32.9mcg; calcium 70.9mg; iron 2.6mg; magnesium 36.6mg; potassium 361.5mg; sodium 590.1mg.

3 lean protein, 1 1/2 starch, 1 vegetable