Anti-Inflammatory Green Pozole

The Anti-Inflammatory Green Pozole has vibrant flavors. We prepare this comforting soup with tender chicken, white hominy, tomatillos, poblano peppers, jalapeños, spinach, cilantro, onion, garlic, low-sodium chicken broth, extra virgin olive oil, turmeric, cumin, oregano, fresh lime juice, and simple seasonings. There are only 365 calories and 24 g net carbs in this comforting soup. We can prepare this comforting soup in just 1 hour. The Anti-Inflammatory Green Pozole is perfect for cozy family dinners, healthy lunch meal prep, immune-supporting meals, gluten-free diets, and high-protein eating plans. For later use, we can refrigerate this soup for 4 days or freeze it for 3 months without the fresh garnishes. You can serve this comforting soup with Cilantro Lime Brown Rice, Citrus Avocado Salad, Grilled Vegetables, Whole Grain Sourdough Bread, or Mexican Cucumber Salad.

STATS:

• Course: Main Course, Soup
• Cook Time: 40 minutes
• Difficulty: Easy
• Calories: 365 kcal
• Diet: Anti-Inflammatory
• Cuisine: Mexican
• Total Time: 1 hour
• Servings: 6
• Prep Time: 20 minutes
• Portion Size: 1½ cups
• Cooking Method: Stovetop

TOOLS:

• Soup pot
• Saucepan
• Blender
• Chopping board
• Knife
• Measuring cups and spoons
• Wooden spoon
• Ladle

INGREDIENTS:

GREEN SAUCE:

• 1 tbsp olive oil
• 8 tomatillos
• 2 poblano peppers
• 2 jalapeños
• 1 small white onion
• 4 garlic cloves
• 2 cups spinach
• 1 cup cilantro
• Half tsp. of turmeric
• One tsp. cumin
• One tsp. oregano
• ½ tsp black pepper

SOUP:

• Two tbsp. olive oil
• 1½ lbs chicken thighs
• 6 cups chicken broth
• 2 cans white hominy
• 1 tbsp lime juice
• 1 tsp sea salt

GARNISHES:

• 1 cup cabbage
• 2 radishes
• 1 avocado
• ¼ cup pumpkin seeds
• ¼ cup cilantro
• Lime wedges

INGREDIENT NOTES & THEIR SUBSTITUTIONS:

CHICKEN:

• We use boneless, skinless chicken thighs for juicy meat or chicken breasts for a leaner option. As a different option, you could utilize turkey thighs or breast.

TOMATILLOS:

• Use fresh tomatillos to give the soup its signature tangy green flavor. You can replace them with green tomatoes if needed.

HOMINY:

• We use white hominy for its traditional texture and mild flavor. As a further choice, you could utilize cooked white beans.

POBLANO PEPPERS:

• Use poblano peppers for a mild smoky flavor. We could also utilize Anaheim peppers.

JALAPEÑOS:

• We use jalapeños to add a gentle spicy kick. As a different option, you might use serrano peppers or green bell peppers.

SPINACH:

• Use fresh spinach to add nutrients and a vibrant green color. As another choice, use kale or Swiss chard.

CILANTRO:

• We use fresh cilantro for its bright and fresh flavor. As a further option, you may use fresh parsley.

CHICKEN BROTH:

• We use low-sodium chicken broth to create a flavorful soup base. You can substitute it with homemade bone broth or vegetable broth.

TURMERIC:

• Use ground turmeric for its warm flavor and anti-inflammatory properties.

PUMPKIN SEEDS (PEPITAS):

• We use pumpkin seeds to add a crunchy texture and healthy fats.

INSTRUCTIONS:

1. Warm one tbsp. of olive oil in a saucepan.
2. Include garlic, tomatillos, onion, and poblano peppers.
3. Cook till softened, for almost ten minutes, and put the veggies in a blender.
4. Include black pepper, spinach, oregano, cilantro, cumin, and turmeric.
5. Warm two tbsp. olive oil in a big pot & cook the chicken for about three minutes.
6. Spread the green sauce into the pot & cook for three minutes.
7. Include the chicken broth and gently boil.
8. Slower the flame, wrap, and cook for twenty-five minutes.
9. Bring out the chicken, shred it, and put it back in the pot.
10. Whisk in the hominy and gently cook for more ten minutes.
11. Include lime juice and garnish with salt.
12. Serve this pozole warm with lime wedges, cabbage, cilantro, radishes, pumpkin seeds, and avocado.

TIPS:

• Cool the soup for ten minutes and then serve for a perfect flavor.
• Include additional spinach for extra nutrients.
• You can toast the pumpkin seeds and then serve.
• You could roast the peppers and tomatillos to get a smoky flavor.
• We might utilize homemade broth for a perfect taste.
• Include lime juice just before eating for a perfect flavor.

SERVING SUGGESTIONS:

BREAD:

• Whole Grain Sourdough Bread
• Gluten-Free Cornbread
• Multigrain Dinner Rolls
• Warm Whole Wheat Tortillas
• Seeded Artisan Bread

SALADS:

• Mexican Cabbage Slaw
• Mixed Green Salad
• Arugula Radish Salad

SIDE DISHES:

• Cilantro Lime Brown Rice
• Herbed Quinoa
• Grilled Zucchini
• Roasted Sweet Potatoes
• Garlic Green Beans

TOPPINGS:

• Diced Avocado
• Sliced Radishes
• Shredded Green Cabbage
• Toasted Pumpkin Seeds
• Fresh Cilantro

DRINKS:

• Lime Sparkling Water
• Hibiscus Iced Tea
• Unsweetened Green Tea
• Fresh Lemon Water
• Cucumber Mint Water

STORAGE INFORMATION:

FRIDGE:

• Store this pozole in a tightly sealed vessel for about two to four days.

FREEZER

• This pozole can be kept for around 60 to 90 days without any garnishes.

FAQs:

Will we prepare this pozole vegetarian?

• Yes, you can use chickpeas or white beans instead of chicken & utilize veggie broth.

May we prepare this pozole earlier?

• Yes, you can make this pozole beforehand, as it freezes for 2-3 months.

Does this pozole contain any gluten?

• No, if you utilize non-dairy chicken broth.

NUTRITIONAL INFORMATION:

Fiber: 8 g

Caloric Content: 365 kcal

Sugar: 6 g

Protein: 31 g

Fat: 15 g

Total Carbs: 32 g

Sodium: 620 mg

Net Carbs: 24 g

Serving Size: About 1½ cups