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Mexican Turkey Stew Recipe

   
 

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     Mexican Turkey Stew

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

Ingredients
3 large anaheim chiles, seeded and halved lenghtwise
2 tsp canola oil
cooking spray
1 and 1/2 cups chopped onion
4 garlic cloves, minced
2 tbsps ground guajillo chile powder
1 and 1/2 tsp dried oregano
4 cups water
3 cups fat-free, low sodium chicken broth
 
1 (15 oz) can golden or white hominy, drained
4 cups leftover shredded cooked turkey breast
1/3 cups chopped fresh cilantro
1/4 tsp salt
1/2 cups roasted unsalted pumpkinseed kernels
1/2 cups thinly sliced radishes
1/2 cups thinly sliced green onions
1/2 cups (2 oz) crumbled queso fresco cheese
Lime wedges (optional)

Instructions
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 fold to close tightly. Let stand for 15 minutes. Peel and chop; set aside.
Heat oil in a large dutch oven coated with cooking spray over medium heat. Add onions to pan; cook 6 minutes, stirring occassionally. Add chile powder and oregano; cook 1 minute, stirring constantly. Stir in 4 cups water, broth, and hominy; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in anaheim chiles and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes. Ladle about 1 and 1/3 cups soup into each of 8 bowls. Top each serving with 1 tbsp pumpkinseed kernels, 1 tbsp radishes, 1 tbsp green onions, and 1 tbsp cheese. Serve with lime wedge.


Originally Submitted
11/21/2010





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