This simple posole is a great way to give your family a little comfort. There aren’t that many ingredients in this recipe, but don’t let the simplicity fool you. This soup is brimming with flavor!
The end of 2016 ended the way my previous years ended; with me being sick. December is usually so jammed packed with events and projects; I was so depleted of sleep and nutrients that my body was like as a magnet and it attracted all the sick germs that were floating about. And while my body craved rest and relaxation, we all know that NO ONE rests until January.
I knew that in order for me to get better, I had to nourish my body with good food. Since January and all it’s shiny, optimistic glory would be upon us, I knew a healthy, lean soup would do my body good. This easy turkey posole recipe was the comfort food that turned it all around for me. The mildly spicy green salsa, the hominy, and the lean Honeysuckle White Turkey Cutlets worked side by side to complement and enhance all the flavors in this soup.
This humble and unassuming soup is short on ingredients but it is big on taste. There are easy substitutions and variations you could make with this recipe.
- I used a sizeable can of hominy for this posole, you could use a smaller can and add canned corn or beans
- Green salsa is a fabulous pantry staple, it makes short work out of sauces and enhances soups and chilies quickly and easily. You can use chopped green chilies or if you are ambitious, you could roast poblanos and tomatillos and blend them to create your own sauce.
- The only “heat” in the soup comes from the salsa verde. I do add sliced jalapenos as a garnish, but you could add chopped jalapenos to any stage of this soup if you want a little more spice.
- Speaking of garnish, I topped our bowls with crisp radish slices, cool avocado slices and plain Greek yogurt. I often use Greek yogurt in place of sour cream in savory AND in sweet dishes. It adds protein but keeps things low fat.
- Often posole is made with red tomatoes. You could add chopped fresh tomatoes in place of the salsa. You could also use Mexican canned tomatoes or a tomato-based salsa.
This is the perfect soup to help you keep your healthy New Year’s resolutions. It is light and lean, yet robust and hearty enough to keep you satiated!
I am proud to have partnered with Honeysuckle White to bring you this recipe. Visit Honeysucklewhite.com for recipes, farmer and product information.
- 1 tablespoon olive oil
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 1/2 lbs Honeysuckle White Turkey Cutlets cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon pepper
- 3/4 teaspoon cumin
- 1 teaspoon dried oregano
- 32 oz chicken broth
- 1 25 oz can hominy
- 12 oz salsa verde
- radish, avocado, jalapeno, cilantro and Greek yogurt for garnish
- Heat oil in a large stockpot over medium heat. Add onions and cook until they become soft and translucent. Add garlic and cook for one minute. Add bite-sized turkey pieces to the pan. Season turkey with salt, pepper, cumin, and oregano. Cook turkey for 5-7 minutes or until no longer pink.
- Pour chicken broth, hominy and salsa into the stockpot. Bring mixture to a boil, reduce heat and simmer for 30 minutes.
- Garnish each serving with sliced radishes, avocado slices, jalapeno slices and sour cream or Greek yogurt.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 371Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 95mgSodium 1842mgCarbohydrates 27gFiber 6gSugar 7gProtein 41g