Black bowl with “Pozole” Verde (Paleo/AIP) garnished with avocados, cilantro, and green onions

“Pozole” Verde (Paleo/AIP)

“Pozole” Verde (Paleo/AIP), traditionally made with hominy, is re-imagined here without corn or nightshades. Warm up with this favorite!

Black bowl with “Pozole” Verde (Paleo/AIP) garnished with avocados, cilantro, and green onions
“Pozole” Verde (Paleo/AIP)
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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.)

Bowl of “Pozole” Verde garnished with avocados, cilantro and green onions
“Pozole” Verde (Paleo/AIP)

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!

💗,

Wendi

“Pozole” Verde (Paleo/AIP)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Soups, MainCuisine: Mexican, AIP, PaleoDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

15

minutes

“Pozole” Verde (Paleo/AIP), traditionally made with hominy, is re-imagined here without corn or nightshades. Warm up with this favorite!

Ingredients

  • 3 cups + 3 cups bone broth

  • 3 cups baby spinach, loosely packed

  • 1 cup chopped cilantro leaves

  • 4 cloves garlic, roughly chopped

  • 1/2 cup chopped green onions

  • 1/4 cup fresh lime juice

  • 1 TBSP grated fresh horseradish (optional)

  • 2 TBSP avocado oil

  • 2 cups diced white sweet potatoes

  • 2 cups chopped, pre-cooked chicken

  • 1 tsp sea salt, or to taste

  • Optional garnishes: cilantro, avocado slices, lime wedges for squeezing

Directions

  • In a blender, whirl 3 cups of broth, spinach, cilantro, garlic, green onions, lime juice, and horseradish. Set aside.
  • In a large soup pot, heat avocado oil over medium heat. Add sweet potatoes and sauté for 5-10 minutes, or until the vegetables are fork soft.
  • Add chicken and salt to the pot, and stir. Add 3 cups more of broth, and the green broth from the blender. Heat through. Taste for salt. Serve with garnishes. (Garnishes are optional, but the soup is better with them!)

Notes

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