Mexican Turkey Stew

Ingredients

• 3 large anaheim chili halved lengthwise seeded
• 2 teaspoons cooking oil 
• 2 tablespoons chili powder 
• 0.3 cup cilantro leaves fresh chopped
• 4  garlic minced
• 15 ounce golden kiwi white drained canned
• 0.5 cup spring onion thinly sliced
• 3 cups beef broth fat-free
• 1.5 cups onion chopped
• 1.5 teaspoons oregano dried
• 2 ounces queso fresco crumbled
• 0.5 cup radishes thinly sliced
• 0.5 cup roasted sunflower seeds unsalted
• 0.3 teaspoon salt 
• 4 cups turkey breast shredded leftover cooked
• 4 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• ladle
• aluminum foil
• broiler
• dutch oven

Directions

1. Preheat broiler.
2. Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 6 minutes or until blackened.
3. Place in a paper bag, and fold to close tightly.
4. Let stand for 15 minutes. Peel and chop; set aside.
5. Heat oil in a large Dutch oven coated with cooking spray over medium heat.
6. Add onion to pan; cook 6 minutes, stirring occasionally.
7. Add garlic; cook 1 minute, stirring occasionally.
8. Add chile powder and oregano; cook 1 minute, stirring constantly. Stir in 4 cups water, broth, and hominy; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in Anaheim chiles and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes. Ladle about 1 1/3 cups soup into each of 8 bowls. Top each serving with 1 tablespoon pumpkinseed kernels, 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cheese.
9. Serve with lime wedges, if desired.
10. Beer note: With Anaheim and guajillo chiles lending their subtle heat, reach for a flavorful chilled beer, like a Scottish-style ale. Oskar Blues Old Chub Scotch Ale ($99/six-pack), from Colorado, has a rich, malty sweetness, hinting of caramel, that works to balance the peppery posole, while the beer's dark chocolate, toasted nut, and smoky notes complement the roasted pumpkinseeds in this richly layered soup. --Jeffery Lindenmuth