Shredded Turkey Posole (stew) 

Serves 8 meal-size portions

2 tablespoons olive oil
1 medium onion, chopped
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons chili powder
3 teaspoon dried oregano
4 cups water
4 cans (14.5 oz) reduced sodium chicken broth 
or homemade turkey broth
3 - 15 oz cans white hominy, rinsed & drained
1 cup chopped carrots
*7 cups shredded cooked turkey
½ teaspoon black pepper and salt to taste
¼ cup chopped cilantro
Lime wedges (optional)

Pour olive oil into a 5-quart Dutch oven and heat over medium heat. Add onions. 
Cook for about two minutes, stirring often. Do not brown. 

Add garlic, tomato paste, chili powder and oregano. Cook stirring constantly 
until combined. Add four cups water, broth, hominy and carrots. Increase heat 
to high and bring to a boil. Reduce heat to a simmer, cover and cook for 30 
minutes. 

Stir in shredded turkey and black pepper. Season with about one teaspoon salt. 
Cook until heated, about five minutes. Taste and adjust seasoning if needed. 
Add cilantro and stir. Serve hot with lime wedges and warmed corn tortillas. 
*Make this soup anytime of year by replacing shredded turkey with pre-cooked 
chicken or purchase a rotisserie chicken for a quick meal.