Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 310.1
  • Total Fat: 10.9 g
  • Cholesterol: 70.0 mg
  • Sodium: 1,778.9 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 7.4 g
  • Protein: 22.1 g

View full nutritional breakdown of Diva Posole calories by ingredient
Report Inappropriate Recipe

Diva Posole

Submitted by: SJEROSLOW

Introduction

Yummy, quick to cook and surprisingly healthy. The key to this dish is the Chipotles in Adobo. These are in the Mexican section of most grocery stores. (Embasa is 1 brand.) You will only be using part of the can so save them and get creative. It's my new go-to 'spice.' If you don't like spicy-hot, start with only a teaspoon of the chipotles and work your way up. The flavor is better the more you can use. Yummy, quick to cook and surprisingly healthy. The key to this dish is the Chipotles in Adobo. These are in the Mexican section of most grocery stores. (Embasa is 1 brand.) You will only be using part of the can so save them and get creative. It's my new go-to 'spice.' If you don't like spicy-hot, start with only a teaspoon of the chipotles and work your way up. The flavor is better the more you can use.
Number of Servings: 6

Ingredients

    20 oz lean ground turkey breast (1 pkg)
    1 Tbsp oil
    2 Tbsp chipotle chili in adobo sauce, finely diced
    1 large can hominy, rinsed & well drained
    1 large onion, diced
    1 cup celery, sliced
    1/2 cup carrot, diced
    1 can low-sodium stewed tomatoes (or Ro-tel) un-drained
    1 cup low-sodium tomato sauce
    3-4 cups low-sodium chicken broth
    1/2 cup sweet white wine
    salt and pepper to taste

SparkPeople Sponsored Video


Directions

In a medium skillet, saute the onion, celery and carrots in oil until just beginning to turn translucent. (They should still be quite crunchy.) Add the chipotle and stir to combine. Transfer to a pot with 2 cups of the chicken broth. Cook on medium-low while you prepare the rest of the ingredients.

Add the drained hominy to the now-dry skillet. Heat until it begins to pop and brown. The hominy will begin to leave a brown coating of fond on the bottom of the pan. When that begins to darken, add the hominy to the veggies in the pot.

Pour the wine in the same skillet. Crumble the ground turkey into wine and cook until no longer pink. As the turkey cooks in the wine, scrape the fond off of the bottom of the skillet. Add to the pot with the tomatoes, tomato sauce and enough chicken broth to suit your taste. Season with salt and pepper. Bring to a boil and serve hot. (The veggies should be tender, but still slightly crunchy.)

I'm guessing the portion would be 1-2 cups depending on how much stock you end up using. I use a product like 'Better than Bouillon' so I go by taste when adding the water. ALSO, my sodium count seems really high since there were no low-sodium options in the database (or I couldn't find them).


Number of Servings: 6

Recipe submitted by SparkPeople user SJEROSLOW.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe