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My review
Green Chile Posole (Low-Fat)
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Spence M
"Turkey, hominy, tomatillos, and green chile; what can be wrong? Plus, it is very low in fat and calories."
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Ingredients
1 h 10 m servings 239Original recipe yields 8 servings (6 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat grill for medium heat and lightly oil the grate. Coat turkey tenderloins lightly with cooking spray.
- Cook turkey on the grill until no longer pink in the center and juices run clear, about 5 to 7 minutes per side. Remove turkey from heat and allow to rest for 10 minutes. Slice turkey into 1/2 inch strips.
- Mix together turkey, hominy, salsa verde, green chiles, and jalapenos in a large stock pot; bring to a boil. Reduce heat to low and simmer until thickened, about 45 minutes. Season with salt and pepper.
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Footnotes
- Cook's Note:
- The soup can simmer until you feel it is done. The longer it goes, the thicker it gets.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 3Most helpful
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11/29/2015
This was delicious soup. I made this with leftover thanksgiving turkey so it was a snap. I made one pretty major modification to the recipe.. broth. This is soup.. there is NO broth or water lis...
1/8/2016
This was easy and good, but I put back in the hominy, I'm diabetic and that is a low fat low carbs food we can eat, but I am a large man and like somewhat diet dishes once in a while, I thank yo...
1/8/2016
This was delicious, with the addition of a few cups of chicken broth. it was much too thick without it. we also added a dollop of sour cream on top.