Cauliflower Rice Pozole
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I’ve never had traditional pozole, but this grain- and nightshade-free version has plenty of black pepper for spice and riced cauliflower for some of that hominy texture. It’s an excellent, hearty soup for this time of year!
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Pozole
Ingredients
- 2 tablespoons coconut oil
- 1/2 small onion chopped, omit for IC
- 3 cloves garlic minced
- 1 1/2 pounds pork chopped
- 4 cups chicken broth
- 1 head cauliflower riced
- 2 teaspoons ground black pepper omit for AIP
- 1 teaspoon dried oregano
- 1/8 teaspoon sea salt
Equipment
Instructions
- Heat the fat in a stock pot over medium heat.
- Cook the onion and garlic until the onion is tender.
- Add the pork and sear both sides.
- Pour in the broth and simmer 10 minutes.
- Add the remaining ingredients and simmer another 30 minutes or until the pork is cooked through, then serve hot.
Nutrition
Calories: 360kcal | Carbohydrates: 12g | Protein: 39g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 112mg | Sodium: 958mg | Potassium: 1117mg | Fiber: 4g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 97.4mg | Calcium: 80mg | Iron: 3.2mg