Thanksgiving leftovers week comes to a close today, which is probably a good thing considering they're just about past their expiration date by now. We'll finish with a recipe that comes from Cooking Light.
3 large Anaheim chiles, seeded and halved lengthwise
2 teaspoons canola oil
1 1/2 cups chopped onion
4 garlic cloves, minced
2 tablespoons ground guajillo chile powder
1 1/2 teaspoons dried oregano
4 cups water
3 cups fat-free, lower-sodium chicken broth
1 (15-oz.) can golden or white hominy, drained
4 cups leftover shredded cooked turkey breast
1/3 cup chopped fresh cilantro
1/4 teaspoon salt
1/2 cup roasted unsalted pumpkinseed kernels
1/2 cup thinly sliced radishes
1/2 cup thinly sliced green onions
1/2 cup (2 oz,) crumbled queso fresco cheese
Lime wedges (optional)
For directions on how to prepare this recipe, follow this link.
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