
Pozole verde with chicken
A clear chicken broth deepened with tomatillo and green chile, with hominy swapped out for radish so it stays in the keto band. Top with cabbage, radish and lime at the table.
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Ingredients
For the whole dish · serves 6
- Whole chicken19¾ lb
- Tomatillos5½ lb
- Poblano chile6
- Jalapeno6
- Onion13 oz
- Garlic36 cloves
- Radish3¼ lb
- White cabbage1½ lb
- Cilantro6½ oz
- Chicken stock304 fl oz
- Avocado oil6 fl oz
- Mexican oreganoa teaspoon
- Ground cumina teaspoon
- Lime12
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
+3g net · 155 kcal · 15 min · together 11g net, 554 kcal
Method
6 steps · 60 minutes
- Put the chicken in a large pot with the stock, half the onion and 3 garlic cloves. Bring to a simmer and cook for 35 minutes, until the thigh pulls away from the bone.
- Lift the chicken out and let it cool enough to handle. Strain the broth and return it to the pot.
- While the broth simmers, husk and rinse the tomatillos. Char the poblano and jalapeno directly over a gas flame or under a hot broiler until blackened on all sides. Drop them into a blender with the tomatillos, the remaining onion, the remaining garlic, half the cilantro and a cup of the hot broth. Blend until smooth.
- Pour the green salsa into the simmering broth. Stir in the oregano, cumin and a good pinch of salt. Simmer 10 minutes to meld.
- Pull the chicken from the bone and tear it into big chunks. Halve the radishes and shred the cabbage.
- Divide the chicken between six bowls, ladle the pozole over the top, and serve with the radish, cabbage, the rest of the cilantro and lime wedges on the side for the table.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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