- 1 tablespoon olive oil
- 1 chipotle pepper in adobo sauce
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 3/4 cup chopped carrot
- 2 tablespoons minced garlic
- 2 teaspoons chili powder
- 2 cups leftover cooked turkey, shredded
- 1 quart chicken broth
- 1/2 cup tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (15.5 ounce) can yellow or white hominy, drained
Heat oil in heavy pot over medium-high heat.
Sauté chile, onion, celery and carrot until tender, 5-7 minutes.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer, covered, for about 45 minutes or until slightly thickened.