Mexican Pozole – Keto Low Carb Recipe
This recipe is an entry for the Kevin’s Natural Foods recipe challenge. The contest requested clean keto, paleo, dairy-free and gluten-free recipes. For this recipe, I decided to use taco sauce in a less traditional way. Keto pozole is what came out of my kitchen! Traditional Mexican pozole has a fair amount of carbs since it uses hominy as one of the main ingredients.
I paired this recipe with a Dry Farm Wines light, Austrian red. Be sure to check out my review of Dry Farm Wines. Their wine is all tested to be under one gram of sugar in the entire bottle and won’t kick you out of ketosis!
My other entries for this contest are Pistachio Encrusted Cod with Thai Coconut Sauce and Cilantro Lime Cauliflower Rice with Carne Asada. Both turned out amazing as well! And if you’re looking for more Mexican inspired keto recipes, be sure to check out our Zero Carb Keto Carnivore Tortillas and Chicken Taco salad.
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Making Keto Pozole
Traditional pozole calls for pork but I wanted to use chicken thighs for a slightly lighter flavor. If you can’t find Kevin’s Classic Taco sauce, just substitute the same amount of your favorite salsa. Puree it first so it has a similar texture to the sauce.
However, finding the sauce for this keto pozole really isn’t difficult. You can order it from their website or on Amazon.
It’s also fairly traditional for pozole to be spicy. I love hot foods, so this was a no brainer for me. If you prefer to walk on the mild side, leave out the chipotle in adobo and make sure you taste the sauce first. If you find the sauce to be too spicy for your liking simply wait until the end to add Kevin’s sauce as your final ingredient to the keto pozole.
The contest called for dairy-free recipes. If you don’t have issues with dairy though, you can kick this already delicious soup up a notch by garnishing it with some sour cream and queso fresco.
Cauliflower basically substitutes for any higher carb item in so many recipes these days. It’s so easy to make into rice it at home too, even if you don’t have a food processor. I created a guide for you to easily make cauliflower rice three ways.
The very easiest way is to buy it frozen and it’s great to have in the freezer so you have a keto-friendly substitute any time you need it. However, doing it yourself is slightly cheaper and you can freeze it in that case as well.
To make the texture of this keto pozole more like the real thing, you could cut your cauliflower into larger pieces. I used the riced version here just because it’s so convenient.
US Wellness Meats is always a great place to find high quality, soy-free chicken and pork.
I recently made this recipe and chatted about keto for a local morning show. Check it out below!
Mexican Pozole - Keto Low Carb Recipe
- 3 tablespoons olive oil, extra virgin
- 1 pound chicken thighs
- 1 ½ cups yellow onion, chopped
- 3 cloves garlic, chopped
- 3 cups chicken broth
- ½ cup Kevin's classic taco sauce, or favorite salsa
- 1 teaspoon whole cloves
- 1 teaspoon ground cumin
- 1 bay leaf
- 4 oz diced green chiles
- 3 chipotle in adobo, chopped
- 1 cup cauliflower, riced
- 4 tablespoons cilantro, chopped
- salt and pepper to taste
- 2 large radish
- 1 medium avocado
- Heat 3 tablespoons of olive oil over medium heat in a soup pan.
- Add onions and garlic, stir to combine.
- Add chicken thighs and cook until starting to brown on both sides.
- Remove the chicken and chop into large, bite sized pieces and return to pan.
- Add chicken broth, Kevin's sauce, cloves, cumin, bay leaf, chiles and chipotle to pan and stir.
- Cook over medium heat for 30 minutes for flavors to combine.
- Add cauliflower and three tablespoons of cilantro and cook for 10 more minutes.
- Taste the soup and add salt and pepper if needed. There is already sodium in the sauce so you may not want to add more.
- Serve in bowls and garnish with sliced radish, avocado and remainder of cilantro.
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