Mexican Pozole - Keto Low Carb Recipe
Servings: 6
Traditonal mexican pozole with a couple of twists to make it keto-friendly.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 337kcalCarbohydrates: 9gProtein: 15gFat: 25gFiber: 4g