“Pozole” Verde (Paleo/AIP), traditionally made with hominy, is re-imagined here without corn or nightshades. Warm up with this favorite!Jump to Recipe
The weather here in the south has finally begun to turn to autumn. HALLELUJAH. Now I can begin soup season in earnest! This week, I’m sharing with you my “Pozole” Verde recipe, first published on the Autoimmune Wellness website (autoimmunewellness.com).
If you’ve known me for any length of time, you know my love of Mexican food. I lived in Arizona for twelve years, where authentic Mexican food was always within arm’s reach. Oh, the homemade tortillas! The (very) hot salsas! And the margaritas! (Ahem.)
I would love to be able to have an authentic Pozole Verde, but the hominy (pozole) and nightshades (in the form of peppers) don’t agree with me. I wanted to create a soup that would give us the gist of the real one, without the inflammatory ingredients. I’ve replaced the hominy with white sweet potato chunks for some starchiness. I’m using (optional) grated horseradish for a bit of a kick instead of peppers. Many of the other components are traditional.
Chicken and broth
You will note that the recipe calls for pre-cooked chicken. I typically cook a chicken every other week for both the shredded meat and the broth. (For instructions on cooking a whole chicken, see my recipes for Falling-Off-the-Bone Chicken and The Richest Bone Broth. I even have a video tutorial here.) You might be able to save some time by finding an AIP-friendly rotisserie chicken at the grocery store. It’s a good idea to have chicken and broth on hand for LOTS of different recipes.
I’m hoping that fall has reached you where you live, and you can cozy up to some warm, nourishing, flavorful soup.
And, as always, I’m wishing you great love and deep healing!