Spicy Turkey Posole

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 16 ingredients

A light soup, packed with spicy flavors and fiber-rich hominy — this easy dish is a delight. Hominy is the backbone of a great posole and the bonafide cancer-fighting ingredient in this rich and...


  • 1 dried chipotle pepper
  • ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • 6 garlic cloves
  • 2 cups chopped onions, divided
  • 2 tablespoons olive oil
  • 1 pound turkey thighs
  • 1 teaspoon dried oregano
  • 1 (14.5-ounce) can hominy, drained and rinsed
  • ½ cup fresh cilantro, chopped
  • 1 cup red cabbage, thinly sliced
  • ½ radish, thinly sliced
  • Salt and pepper, to taste

Baked tortilla strips

  • 6 (8 1⁄2-inch) whole wheat or corn tortillas
  • Olive oil, as needed
  • Salt to taste

Nutrition Facts


623 cals


27 g

Saturated Fat

5 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

15 g


64 g


9 g


7 g


32 g


1230 mg


  1. In a small pot, bring 2 cups of water to a boil. Remove from heat, add chile pepper and let steep until plump.
  2. In a blender, process the chili peppers, ground cumin, chili powder, garlic cloves, 1 cup onion, and 1 cup water until smooth. Strain through a sieve and reserve liquid.
  3. In a large pot over medium heat, heat olive oil. Add remaining onions and sauté for about 5 minutes, or until translucent. Season with salt and pepper.
  4. Add turkey thighs and oregano. Cover with 10 cups water and chili liquid. Bring to a boil then reduce to a simmer. Simmer the soup for about 30 minutes, or until turkey is thoroughly cooked and fork-tender.
  5. Remove turkey from pot and shred with two forks. Return turkey to pot and add hominy. Cook for another 5 minutes until turkey and hominy are warmed through.
  6. Serve in bowls and garnish with cilantro, red cabbage and radishes.
  7. For the baked tortilla strips: Preheat the oven to 375 degrees. Brush both sides of the tortillas with oil, then stack and cut into strips of desired size. Arrange tortilla pieces on a baking sheet and bake until crispy and browned, about 8 to 10 minutes.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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