When I first moved into my new house, I brought with me 11 cans of diced tomatoes. It was nuts. Thanks to my recent run of soups and stews and chilis, I have many fewer cans in my inventory. In the near future I might have to add “diced tomatoes” back to my shopping list on the weekends.
In continuing my “homemade Christmas” of 2018, I make my grandfather this soup. A couple months back he told me the San Diego is his favorite place. I didn’t know of any San Diego soups but I did know Mexican food would be a good inspiration. And that’s how we have a turkey posole soup. Posole soup is a traditional Mexican stew that normally calls for like a pork or chicken – but ground turkey is a healthier option.
This soup can be very spicy if you want. I wasn’t sure where my grandfather lands on the spicy spectrum so I held back. I swapped out the poblano pepper for a jalapeno but kept half the seeds. Compromises. Just like some soups and all chilis, this one is better the longer you let the flavors develop on the stove. You can see the broth deepen in color and become more opaque.
Here’s how it goes.
- Cook sweet pepper, onion and hot pepper in olive oil until onion is translucent.
- Add meat and cook until it is no longer pink. Drain off fat, if necessary.
- Stir in cocoa powder, oregano, salt, cumin, ancho chile pepper and cinnamon. Cook and stir for 1 minute.
- Stir in tomatoes, hominy, water and tomato sauce.
- Bring to boiling; reduce heat. Simmer, covered, for 20 minutes to blend flavors, stirring occasionally. Garnish with green onions and radishes. Serve with lime wedges.
Shopping List
1 pound ground turkey breast
¾ cup chopped red or green sweet pepper
½ cup chopped onion
½ cup chopped fresh poblano chile pepper (I used jalapeno)
2 teaspoons unsweetened cocoa powder
1 teaspoon dried oregano, crushed
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground ancho chile pepper
¼ teaspoon ground cinnamon
2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
1 (15.5 ounce) can golden hominy, rinsed and drained
1 cup water or reduced-sodium chicken broth
1 (8 ounce) can no-salt-added tomato sauce
Lime wedges
¾ cup chopped red or green sweet pepper
½ cup chopped onion
½ cup chopped fresh poblano chile pepper (I used jalapeno)
2 teaspoons unsweetened cocoa powder
1 teaspoon dried oregano, crushed
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground ancho chile pepper
¼ teaspoon ground cinnamon
2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
1 (15.5 ounce) can golden hominy, rinsed and drained
1 cup water or reduced-sodium chicken broth
1 (8 ounce) can no-salt-added tomato sauce
Lime wedges