Turkey Posole
 
Prep time
Cook time
Total time
 
Chipotle chili powder and smoked paprika are available at health food stores in the bulk spice section. If you don’t have them, substitute regular chili powder and bump it up to 3 teaspoons. This soups serves 4-6 people as a main dish, more if a starter dish.
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 12 servings
Ingredients
  • Perfect Spice mix;
  • 1.5 teaspoons of chipotle chili powder
  • 1 teaspoon of smoked paprika
  • 2 teaspoons of ground cumin
  • 1.5 teaspoons of ground coriander
  • 1 teaspoon of dried oregano
  • 1 teaspoons of cracked black pepper
  • .5 teaspoon of sea salt
  • Prepare the spice blend by mixing all the spices together in a small bowl. (Double it for a great spice mix to use on anything you please.)
  • Soup;
  • 1-2 TBLS of coconut oil or other high heat oil
  • 2 onions, coarsely chopped
  • 2-6 garlic cloves, finely minced
  • 1 32 oz container of low sodium organic chicken broth
  • OR 1 quart of homemade chicken or turkey broth
  • 2-3 cups of cooked and shredded turkey
  • 4-5 fat carrots, sliced into ¼” rounds
  • 2-3 stocks of celery, chopped
  • 1 28 oz can of organic low sodium crushed tomatoes, undrained
  • 1 4.5 can of mild diced green chilies
  • 1 small can of organic tomato paste
  • 2 bell peppers, coarsely chopped
  • The juice of 1 to 2 limes
  • 1 to 2 teaspoons of honey
  • Salt and pepper to taste
  • Relish;
  • ½ cup of chopped cilantro
  • ⅓ cup of chopped green onions
  • 1 diced and peeled avocado
  • Grated lime zest of one lime and juice
  • 3 ounces of cotija cheese, crumbled (optional)
  • A pinch of salt
Instructions
  1. Get out your favorite soup pot, everyone has one, and heat it up over medium-high heat and sauté the onions and garlic till fragrant and translucent, about 2-5 mins. While they are cooking sprinkle half the spice mix over it and mix in.
  2. Toss in the chopped carrots, celery and green chilies and sprinkle the rest of the spice mix over the mix while doing the cha cha. Pour in the broth, shredded meat, canned tomatoes, and paste and mix them in well.
  3. Reduce heat to medium low and simmer for 20-35 minutes till the carrots are just starting to get tender and the house smells like goodness. Add the bell peppers and cook for 5 mins more, (I like my bell peppers slightly crunchy) then, taste and add the honey and the lime juice, a little bit at a time till you have the right flavor.
  4. Add any salt and pepper it might need and serve with the avocado relish and radishes. Ole!
Recipe by The Cave Woman Cafe at https://cavewomancafe.com/turkey/being-thankful-for-leftovers/