Paleo Green Chicken Pozole
Dive into a bowl of vibrant and nourishing Paleo Green Chicken Pozole, a wholesome twist on the traditional Mexican favorite! This recipe blends tender shredded chicken with a zesty verde sauce made from roasted poblano peppers, tangy tomatillos, garlic, and fresh cilantro. Gluten-free, grain-free, and paleo-friendly, it's ideal for clean-eating enthusiasts looking to enjoy bold, authentic flavors. Simmered to perfection in a savory chicken broth, this pozole is topped with fresh garnishes like crunchy radishes, creamy avocado, and crisp cabbage for a satisfying medley of textures. Perfect for meal prepping or a cozy dinner, this green chicken pozole will transport your taste buds straight to Mexico with its rich, smoky undertones and lively citrus accents.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups water
- 2 large poblano peppers
- 6 medium tomatillos
- 1 large onion
- 3 garlic cloves
- 1 cup cilantro leaves
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 radishes, thinly sliced
- 1 avocado, sliced
- 1 cup shredded cabbage
- 1 optional diced jalapeño
Instructions
Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and roast in the preheated oven for 15-20 minutes until the skin is charred.
Remove poblano peppers from the oven and place them in a bowl covered with a dish towel for 10 minutes to steam. This will make it easier to peel the skin off.
While the peppers are steaming, peel the tomatillos and rinse them under warm water to remove stickiness.
Roughly chop the tomatillos, onion, and garlic cloves.
In a large pot, heat the olive oil over medium heat and add the chopped onion and garlic. Sauté for about 3-4 minutes until fragrant and translucent.
Add the chopped tomatillos to the pot and cook for another 5 minutes, stirring occasionally.
Peel the skins off the steamed poblano peppers, remove seeds and stems, and roughly chop.
Add the roasted poblanos, cilantro, lime juice, sea salt, and black pepper to the pot.
Use an immersion blender to blend the mixture, or transfer to a countertop blender in batches, until smooth and green sauce is formed.
Add the chicken broth, water, and chicken breasts to the pot. Bring to a boil, then reduce heat to a simmer.
Simmer for 25 minutes or until the chicken is cooked through.
Remove chicken breasts from the pot, let them cool slightly, then shred using two forks.
Return the shredded chicken back to the pot and stir to combine.
Simmer for an additional 5 minutes to let the flavors meld together.
Serve the pozole hot in bowls, garnishing with radishes, avocado, cabbage, and jalapeño if desired.
Nutrition Facts
Calories |
1527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5175 mg | 225% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 38.7 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 590 mg | 45% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 6504 mg | 138% | |
*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.
