Another great recipe to use up leftover Thanksgiving turkey! Spicy and full of great flavor, you won’t even realize it’s leftovers!
3 large Anaheim chiles, seeded and halved lengthwise
2 tsp canola oil
1 1/2 cup chopped onion
4 garlic cloves, minced
2 Tbsp ground guajillo chile powder (or ancho chile powder)
1 1/2 tsp dried oregano
4 cups water
3 cups low-sodium chicken broth
1 (15-oz) can golden or white hominy, drained
4 cups leftover shredded cooked turkey breast
1/3 cup chopped fresh cilantro
1/4 tsp salt
1/2 cup roasted unsalted pumpkinseed kernels
1/2 cup thinly sliced radishes
1/2 cup thinly sliced green onions
1/2 cup crumbled queso fresco cheese
1. Preheat broiler. Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 6 minutes or until blackened. Place in a paper bag and close tightly. Let stand for 15 minutes. Peel and chop; set aside.
2. Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add onion to pan and cook 6 minutes, stirring occasionally. Add garlic, cook an additional minute. Add chile powder and oregano, cook an additional minute, stirring constantly.
3. Stir in 4 cups water, broth, and hominy; bring to a boil. Reduce heat, simmer uncovered for 10 minutes. Stir in anaheim chiles and turkey and cook for 2 minutes. Stir in cilantro and salt, cook 3 minutes.
4. Ladle into bowls. Top with pumpkinseed kernels, radishes, green onions, and cheese. Garnish with lime wedges.
Yield: 8 servings
Cooking Light, November 2010