Keto Green Chicken Pozole

Dive into a comforting bowl of Keto Green Chicken Pozole, a low-carb twist on the classic Mexican favorite. This vibrant soup features tender, shredded chicken thighs simmered in a zesty broth of tomatillos, poblano peppers, and fragrant spices like cumin and oregano. Fresh zucchini replaces traditional hominy, keeping the dish keto-friendly while adding a burst of texture. Garnished with crisp radishes, creamy avocado, and a squeeze of lime, this hearty yet healthy recipe is packed with bold, green flavors that are perfect for a satisfying lunch or dinner. Ready in just an hour, this easy-to-make pozole is both nutritious and delicious, making it ideal for busy weeknights or meal prep.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pounds Chicken thighs, boneless and skinless
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 Medium onion, chopped
• 4 Garlic cloves, minced
• 2 Poblano peppers, diced
• 1 Jalapeño, finely diced
• 8 Tomatillos, husked and halved
• 6 cups Chicken broth
• 1 cup Cilantro leaves, chopped
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 2 Zucchini, diced
• 4 Radishes, thinly sliced, for garnish
• 1 Avocado, sliced, for garnish
• 2 Lime wedges, for garnish

Directions

Step 1

Season the chicken thighs with salt and pepper.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Step 3

Add the chicken thighs and sear on both sides until golden brown, about 5 minutes per side. Remove from the pot and set aside.

Step 4

In the same pot, add the chopped onion and sauté until translucent, approximately 4-5 minutes.

Step 5

Stir in the minced garlic, diced poblano peppers, and jalapeño, cooking for an additional 2 minutes until fragrant.

Step 6

Add the tomatillos and cook, stirring occasionally, until they start to soften, about 5 minutes.

Step 7

Pour in the chicken broth, then add the seared chicken back to the pot.

Step 8

Stir in the chopped cilantro, cumin, and oregano, and bring the mixture to a gentle boil.

Step 9

Reduce the heat to low and let it simmer covered for 20-25 minutes until the chicken is fully cooked and tender.

Step 10

Remove the chicken from the pot, shred it using two forks, then return it to the pot.

Step 11

Stir in the diced zucchini and continue to cook for another 5 minutes until the zucchini is tender.

Step 12

Taste and adjust seasoning with more salt or pepper, if necessary.

Step 13

Serve the pozole hot, garnished with sliced radishes, avocado, and lime wedges on the side.

Nutrition Facts

Serving size	(4106.4g)

Amount per serving	% Daily Value*
Calories	2798.2

Total Fat 145.3g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1134.0mg	0%
Sodium 6606.0mg	0%
Total Carbohydrate 106.3g	0%
Dietary Fiber 36.5g	0%
Total Sugars 51.5g
Protein 277.2g	0%

Vitamin D 0IU	0%
Calcium 625.0mg	0%
Iron 27.1mg	0%
Potassium 7790.1mg	0%

*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.

Source of Calories

Fat: 46.0%

Protein: 39.0%

Carbs: 15.0%