Posole with Turkey and Heart-Shaped Chipotle Gorditas

Ingredients

• 1 tablespoon chipotles in adobo canned (from chipotle chile)
• 1 teaspoon double-acting baking powder 
• 1.5 teaspoons chipotles in adobo canned minced seeded
• 16 ounce fat-skimmed beef broth fat-free divided canned
• 0.3 cup flour all-purpose
• 1 tablespoon flour all-purpose
• 3 tablespoons cilantro leaves fresh chopped
• 4  garlic clove minced
• 15.5 ounce hominy white rinsed drained canned
• 0.7 cup i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 1 cup onion chopped
• 2  poblano pepper seeded chopped
• 0.3 teaspoon salt 
• 0.8 pound turkey breast tenderloins cut into 3/4-inch pieces
• 1.5 tablespoons vegetable oil 
• 1.5 teaspoons vegetable oil 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• cookie cutter
• dutch oven

Directions

1. Preheat oven to 40
2. To prepare gorditas, combine first 4 ingredients. Stir in water, 1 1/2 tablespoons oil, and chipotle chile. Turn out onto a lightly floured surface; roll dough to a 1/4-inch thickness.
3. Cut with a sharp (1 1/2-inch) heart-shaped cookie cutter into 12 gorditas.
4. Place gorditas on a baking sheet coated with cooking spray; discard any remaining dough.
5. Bake at 400 for 8 minutes. Reserve 6 gorditas for another use; refrigerate in an airtight container for up to 1 week.
6. To prepare posole, heat 1 1/2 teaspoons oil in a Dutch oven over medium heat.
7. Add onion and garlic; saut 5 minutes.
8. Combine turkey and 1 tablespoon adobo sauce, tossing well to coat.
9. Add turkey mixture to pan; saut 3 minutes.
10. Combine 1/4 cup broth and 1 tablespoon flour.
11. Add broth mixture, remaining broth, hominy, and poblano chiles to pan; bring to a boil. Reduce heat; simmer 15 minutes.
12. Remove 2 1/2 cups posole for another use; refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months.
13. Arrange 6 gorditas on top of posole in pan; cover and simmer 5 minutes. Spoon 1 1/4 cups posole into each of 2 bowls, and top each serving with 3 gorditas.
14. Sprinkle with cilantro.