Yeah, we know that Pozole is traditionally made with hominy (processed corn), but we don’t do grain. We are however, doing this chicken-based version in the Instant Pot to make it a snap to prepare.
Cauliflower absorbs the flavor of the tomatillos and acts as a base to cream the soup, which makes for a light broth that has a touch of richness with no added fat. Ladle over some shredded cabbage and top with radish and avocado slices for a nutrient packed dinner that’s ready in under an hour, then enjoy the leftovers for lunch the next day and make your coworkers jealous.Print
Paleo Chicken Pozole Verde
- 3 boneless skinless chicken breasts, halved lengthwise
- 1 pound fresh tomatillos, husked and quartered
- 2 poblano peppers, seeded and roughly chopped
- 1 medium jalapeno pepper, seeded and diced (2 if you like it hot)
- 5 large garlic cloves, minced
- 1 large lime, halved lengthwise
- 6 cups unsalted or low sodium chicken broth or bone broth, divided
- 2 1/2 cups cauliflower florets, broken into small pieces and firmly packed (fresh or frozen)
- 1 cup sweet onion, roughly chopped
- 1/2 cup fresh cilantro leaves and small stems, packed
- 1 tbsp extra-virgin olive oil or avocado oil
- 2 tsp dried Mexican oregano*
- 1/2 tsp salt, plus more to taste after cooking
- 1/8 tsp ground black pepper
- For Serving: Finely shredded cabbage, thinly sliced radishes, sliced avocado, fresh cilantro, lime wedges, diced red onion, etc.
- Soak tomatillos in a large bowl of cold water for 5-10 minutes prior to removing husks. Rinse well after husking to remove sticky residue (which is perfectly normal and the plant’s natural defense against insects). Quarter the rinsed tomatillos and set aside.
- Prep all other vegetables then set Instant Pot to Sauté. Once hot, add oil and onions. Cook until translucent, stirring as needed, then add garlic and cook until fragrant (about a minute). Turn Instant Pot off and add a cup of broth to deglaze the pot, scraping up any browned bits.
- Add chicken breasts, spices, and vegetables to the Instant Pot, followed by remaining broth. Seal and set to Manual/High for 15 minutes. After cooking time ends, allow natural release for 10 minutes, then vent manually.
- While soup is cooking, prepare toppings and garnishes except for the avocado (slice just before serving and drizzle with lime juice to keep from browning).
- Once the pin drops, remove lid, transfer chicken to a large plate and let rest at least 5 minutes before shredding. While chicken is resting, add the juice from half of the lime to the soup and use an immersion blender to blend until smooth. If using a regular blender, work small batches, transferring to another large pot as you go. Taste and adjust with salt and pepper as you go.
- Use two forks to shred the chicken breasts, then return to the blended soup and stir. Ladle the soup into bowls and top with a shredded red or green cabbage, radish and avocado slices, etc. Slice the remaining lime half into wedges and serve with soup. NOTE: If serving all at once, there’s no need to return the chicken to the pot. Just ladle the broth between 8 bowls, then top with the shredded chicken and other toppings and garnishes.
Refrigerate in an airtight container up to 4 days. Freeze in airtight containers up to 3 months.
Cook time includes natural release but not pressurizing time.
*Mexican oregano has a different flavor profile than its Mediterranean cousin and is more potent. It is 100% worth the trip to a specialty store or ordering online. once you have this in your spice cabinet, you won’t want to live without it.
Keywords: PALEO POZOLE, TOMATILLO SOUP, CHICKEN, MEXICAN SOUP, PALEO, LOW-CARB, LOW-FAT, INSTANT POT, KETO, EASY DINNERS, FREEZER MEALS, GLUTEN-FREE, GRAIN-FREE