, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Mexican low carb pozole
Ingredients
- 3 3 red chili pepper preferably dried guajillo, stems and seeds removedred chili peppers preferably dried guajillo, stems and seeds removed
- 1 1 poblano pepper preferably dried ancho, stem and seeds removedpoblano peppers preferably dried ancho, stem and seeds removed
- 4 4 garlic clovegarlic cloves
- 6 cups 1.4 liters chicken broth divided
- 1 tbsp 1 tbsp olive oil
- 1 (4 oz.) 1 (110 g) yellow onion, choppedyellow onions, chopped
- 2 tsp 2 tsp ground cumin
- 1 tsp 1 tsp dried oregano
- 2 lbs 900 g boneless chicken thighs cut into 1-inch pieces
- 1 lb 450 g cauliflower florets, cut into bite-sized pieces
- 2 tbsp 2 tbsp lime juice fresh
- salt and freshly ground black pepper, to taste
Instructions
- Heat a dry skillet over medium-low heat. Toast the guajillo and ancho chiles for 10–15 seconds per side, until fragrant but not blackened. Transfer to a bowl, cover with hot water, and soak for 15–20 minutes until softened. Drain.
- Blend the softened chiles with the garlic and some of the chicken broth until smooth. Strain through a fine-mesh sieve for a smoother broth, if desired.
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4–5 minutes. Stir in the cumin and oregano and cook briefly until fragrant.
- Add the blended chile sauce and cook for 2–3 minutes, stirring occasionally. Pour in the remaining chicken broth, add the chicken, and bring to a gentle simmer. Cook for 10–15 minutes, until the chicken is nearly cooked through.
- Add the cauliflower and simmer for another 6–10 minutes, until tender and the chicken is fully cooked. Stir in the lime juice and season with salt and pepper to taste.
- Ladle the soup into bowls and top with shredded cabbage, radishes, avocado, and cilantro. Serve with lime wedges.
Recipe notes and tips
What is pozole?
Pozole is a traditional Mexican soup or stew typically made with hominy, meat, and a flavorful broth. Pozole rojo gets its characteristic deep red color and rich flavor from dried red chiles. This low carb version replaces the hominy with cauliflower while keeping the smoky chile broth and classic fresh toppings.
Can't find guajillo or ancho chiles?
You can substitute them with 2 tsp sweet paprika, 1 tsp smoked paprika, 1 tsp chili powder, and a pinch of cayenne pepper to taste. The flavor won't be quite as complex, but you'll still get a delicious, smoky broth. Skip the toasting and soaking steps and add the spices directly to the pot with the cumin and oregano.
How spicy is this soup?
Guajillo and ancho chiles are generally mild, giving the soup more depth and flavor than heat. For a spicier version, add a dried chile de árbol to the chile mixture or serve with sliced fresh jalapeños.
Can I use chicken breast instead?
Yes! Boneless, skinless chicken breast works well for a leaner version. Cut it into evenly sized pieces and reduce the simmering time as needed to keep it tender. Cook until the chicken reaches an internal temperature of 165°F (74°C).
Can I use another vegetable instead of cauliflower?
Diced zucchini or chopped green cabbage are good low carb alternatives. Add them toward the end of cooking and simmer until just tender.
Make-ahead and storage
The soup can be prepared ahead and refrigerated in an airtight container for up to 3 days. Store the fresh toppings separately and add them just before serving for the best texture.
You can also freeze the soup without the toppings for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.
