Low Fat Green Chicken Pozole
Indulge in the hearty and flavorful goodness of Low Fat Green Chicken Pozole, a lighter twist on the traditional Mexican classic that doesn’t compromise on taste. Packed with lean, tender shredded chicken and vibrant green ingredients like roasted poblanos, fresh tomatillos, and cilantro, this dish is a nutritious bowl of comfort. Simmered in a savory low-sodium chicken broth and infused with aromatic spices like cumin and oregano, the pozole remains rich in flavor while keeping the fat content in check. Pair this wholesome blend of hominy and green sauce with colorful toppings like creamy avocado, crisp radishes, shredded cabbage, and zesty lime wedges for a customizable finish that delights the senses. Ready in just 90 minutes, this guilt-free green chicken pozole is perfect for both a cozy family dinner and meal prep days! Keywords: low-fat, healthy pozole recipe, green chicken pozole, Mexican soup, hominy pozole, lean protein meals.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 2 15-ounce cans hominy, drained and rinsed
- 2 medium poblano peppers
- 1 medium jalapeño pepper
- 6 medium tomatillos, husked and rinsed
- 1 medium white onion
- 4 large garlic cloves
- 1 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 large bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium avocado, sliced
- 4 medium radishes, thinly sliced
- 2 medium lime wedges
- 1 cup shredded cabbage
Instructions
Place the chicken breasts in a large pot and cover them with the chicken broth.
Add the bay leaves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot.
Bring to a boil over medium-high heat, then reduce the heat to low and let the chicken simmer for about 20 minutes, or until fully cooked.
Once cooked, remove the chicken from the broth, and let it cool slightly before shredding it using two forks. Set aside.
While the chicken is cooking, roast the poblano peppers and the jalapeño directly over a gas flame or under a broiler until their skins are blackened.
Transfer the roasted peppers to a bowl, cover with a plate, and let them steam for 10 minutes. Then, peel the skins, remove the stems and seeds, and roughly chop them.
In a blender, combine the chopped peppers, tomatillos, white onion, garlic cloves, and cilantro. Blend until smooth.
Pour the green sauce from the blender into the pot with the reserved chicken broth. Stir in the cumin and oregano.
Add the drained hominy and bring the mixture to a simmer over medium heat. Cook for 20 minutes, allowing the flavors to meld.
Return the shredded chicken to the pot and simmer for an additional 10 minutes.
Taste and adjust seasoning with more salt and pepper if necessary.
Serve the pozole hot, garnished with sliced avocado, radishes, lime wedges, and shredded cabbage.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 3534 mg | 154% | |
| Total Carbohydrate | 87.8 g | 32% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 30.0 g | ||
| Protein | 240.4 g | 481% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 317 mg | 24% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4322 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
