University of Illinois Extension

Shredded Turkey Posole (stew)

Serves 12 meal-size portions, recipe can be reduced to half.

2 tablespoons olive oil
1 medium onion, chopped
8 cloves garlic, minced
3 tablespoons sodium-free tomato paste
3 tablespoons chili powder
3 teaspoon dried oregano
4 cups water
4 cans (14.5 oz) reduced sodium chicken broth
or homemade turkey broth
3 - 15 oz cans white hominy, rinsed & drained
1 cup chopped carrots
*7 cups shredded cooked turkey
½ teaspoon black pepper and salt to taste
¼ cup chopped cilantro
Lime wedges (optional)

  1. Pour olive oil into a 5-quart Dutch oven and heat over medium heat. Add onions. Cook for about two minutes, stirring often. Do not brown.
  2. Add garlic, tomato paste, chili powder and oregano. Cook stirring constantly until combined. Add four cups water, broth, hominy and carrots. Increase heat to high and bring to a boil. Reduce heat to a simmer, cover and cook for 30 minutes.
  3. Stir in shredded turkey and black pepper. Season with about one teaspoon salt. Cook until heated, about five minutes. Taste and adjust seasoning if needed. Add cilantro and stir. Serve hot with lime wedges and warmed corn tortillas.

*Make this soup anytime of year by replacing shredded turkey with pre-cooked chicken or purchase a rotisserie chicken for a quick meal.

Nutrition Facts per serving: 8 servings per recipe; 1 ½ cups serving size; 180 calories (30 calories from fat) 3.5g total fat; 0g saturated; 40mg cholesterol; 770mg sodium; 23g carbohydrate; 4g dietary fiber; 18g protein