Turkey Pozole with lettuce, avocado, and radishes
time:30minutes
2 cups tomatoes, chopped
1 cup onion, diced
3 garlic cloves, smashed
I corn tortilla, chopped (6")
3 dried ancho chiles, stemmed, seeded, torn
1 T. tomato paste
I t. chili powder
1/2 t. each ground cumin and dried oregano leaves
3 cups chicken broth
1/2 lb. ground turkey breast
1/2 t. each dried oregano leaves and ground cumin
Juice of 1/2 a lime
I can yellow hominy, drained, rinsed (14 oz.)
Salt to taste
Sweat tomatoes, onion, garlic, tortilla pieces, chiles, tomato paste, and spices in 2 T. oil in a large saute pan over medium heat 5 minutes, stirring occasionally. Stir in broth, bring to a boil, reduce heat to mediumlow, and simmer 10 minutes.
Transfer mixture to a blender, puree until smooth, then return soup base to pan and keep warm over low heat.
Saute turkey, oregano, and cumin in a nonstick skillet in I T. oil over mediumhigh heat 45 minutes, breaking up chunks with a wooden spoon; stir in lime juice. Add turkey, hominy, and salt to soup base and simmer until heated through, about 2 minutes.
Garnish servings of pozole with queso fresco, cilantro, lettuce, avocado, radishes, and limes.
Per cup pozole with 1 muffin:
CALORIES 280 (31 % calories from fat);
FAT I Og (saturated 2g); CHOL 35mg; CARB 34;
SODIUM 643Mg; FIBER 6g; PROTEIN 19g; IRON 5mg;
CALCIUM 69mg
Cheddar corn mini muffins
Total time: 20 minutes
1/4 cup yellow cornmeal
1/4 cup allpurpose flour
1/4 t. each baking powder, baking soda, and salt
1/3 cup buttermilk
1 egg white
1 T. vegetable oil
1/4 cup Cheddar, shredded
Preheat oven to 375o; coat a minimuffin pan with nonstick spray. Combine dry ingredients in a large bowl. In a smaller bowl, whisk together wet ingredients. Add cheese and wet ingredients to the dry, and whisk until combined. Scoop batter into 8 minimuffin cups, place on a baking sheet, and bake until a toothpick comes out clean, 1215 minutes. Cool briefly.
time:30minutes
2 cups tomatoes, chopped
1 cup onion, diced
3 garlic cloves, smashed
I corn tortilla, chopped (6")
3 dried ancho chiles, stemmed, seeded, torn
1 T. tomato paste
I t. chili powder
1/2 t. each ground cumin and dried oregano leaves
3 cups chicken broth
1/2 lb. ground turkey breast
1/2 t. each dried oregano leaves and ground cumin
Juice of 1/2 a lime
I can yellow hominy, drained, rinsed (14 oz.)
Salt to taste
Sweat tomatoes, onion, garlic, tortilla pieces, chiles, tomato paste, and spices in 2 T. oil in a large saute pan over medium heat 5 minutes, stirring occasionally. Stir in broth, bring to a boil, reduce heat to mediumlow, and simmer 10 minutes.
Transfer mixture to a blender, puree until smooth, then return soup base to pan and keep warm over low heat.
Saute turkey, oregano, and cumin in a nonstick skillet in I T. oil over mediumhigh heat 45 minutes, breaking up chunks with a wooden spoon; stir in lime juice. Add turkey, hominy, and salt to soup base and simmer until heated through, about 2 minutes.
Garnish servings of pozole with queso fresco, cilantro, lettuce, avocado, radishes, and limes.
Per cup pozole with 1 muffin:
CALORIES 280 (31 % calories from fat);
FAT I Og (saturated 2g); CHOL 35mg; CARB 34;
SODIUM 643Mg; FIBER 6g; PROTEIN 19g; IRON 5mg;
CALCIUM 69mg
Cheddar corn mini muffins
Total time: 20 minutes
1/4 cup yellow cornmeal
1/4 cup allpurpose flour
1/4 t. each baking powder, baking soda, and salt
1/3 cup buttermilk
1 egg white
1 T. vegetable oil
1/4 cup Cheddar, shredded
Preheat oven to 375o; coat a minimuffin pan with nonstick spray. Combine dry ingredients in a large bowl. In a smaller bowl, whisk together wet ingredients. Add cheese and wet ingredients to the dry, and whisk until combined. Scoop batter into 8 minimuffin cups, place on a baking sheet, and bake until a toothpick comes out clean, 1215 minutes. Cool briefly.
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