Turkey Posole Soup

We have had days and days of rain here, and grey afternoons make me crave warm soup and a comfy spot with a good book. This is a thick and sustaining soup/stew that has tons of flavor and very few steps (which is my favorite kind of dish). I used posole that I brought back from New Mexico and I soaked and simmered it with garlic and dried chile peppers to cook it. I made a bunch a few weeks back and and froze the extra. I used this frozen posole in the soup, but you can also use hominy, which is easier to find in cans. Its often in the Mexican section (like Goya makes it) and you can just rinse them before using. Finishing the soup with lime and cilantro are a must!

Turkey Posole Soup
Serves 6
2 tablespoon olive oil
1 turkey thigh, diced
1/2 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoons chile powder (I used chipotle)
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 yellow onion, diced
2 garlic cloves, minced
1 quart of chicken or turkey broth
28 oz diced tomatoes
2 cups of cooked posole (or canned and rinsed hominy)
4 cups of baby spinach (or baby beet greens)
3 cups diced cooked winter squash (I used kabocha)
2 tablespoons lime juice
Fresh cilantro (for garnish)

1. Heat olive oil over medium-high heat and add turkey. Sprinkle with salt, spices and pepper and saute until brown and just cooked through. Remove turkey.
2. Add onion and garlic and a few tablespoons of the broth. Stir up the browned bits on the bottom and cook until the onion is translucent. Add broth, tomatoes, and posole and simmer 20 minutes.
3. Add the turkey, baby spinach, squash and lime and simmer 10 more minutes. Serve with fresh cilantro.