Low Sodium Green Chicken Pozole

Delight in the vibrant flavors of **Low Sodium Green Chicken Pozole**, a healthier twist on the classic Mexican comfort dish. This hearty recipe features tender shredded chicken breasts simmered in a fragrant, flavorful green sauce made from roasted poblano and jalapeño peppers, fresh tomatillos, and aromatic herbs like cilantro, cumin, and oregano. Packed with nourishing white hominy and slow-simmered in unsalted chicken broth, this low-sodium version is proof you don't have to sacrifice taste for health. Topped with a colorful array of sliced avocado, radishes, shredded green cabbage, and a squeeze of fresh lime, this pozole is not only delicious but a feast for the eyes. Perfect for family dinners or meal prep, it’s a satisfying and guilt-free way to enjoy traditional Mexican cuisine.

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 pieces boneless skinless chicken breasts
• 2 cups white hominy, drained and rinsed
• 2 large poblano peppers
• 1 large jalapeño pepper
• 4 medium fresh tomatillos, husked and rinsed
• 4 cups unsalted chicken broth
• 1 medium yellow onion, chopped
• 4 cloves garlic cloves, minced
• 0.5 cup fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 medium avocado, sliced (for serving)
• 4 medium radishes, thinly sliced (for serving)
• 2 large lime, cut into wedges (for serving)
• 1 cup green cabbage, shredded (for serving)
• 1 tablespoon olive oil
• 2 leaves bay leaves
• 0.5 teaspoon freshly ground black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

On a baking sheet, arrange the poblano and jalapeño peppers. Roast in the oven for 20 minutes or until their skins are charred and blistered.

Step 3

Remove the peppers from the oven. Allow them to cool slightly, then peel off the skins and remove the seeds. Set aside.

Step 4

In a large pot over medium heat, add the olive oil. Once heated, add the chopped onion and sauté for 5 minutes until translucent.

Step 5

Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Step 6

Add the tomatillos, and sauté for about 4-5 minutes until they start to soften.

Step 7

Transfer the sautéed onion, garlic, and tomatillos to a blender. Add the roasted peppers, cilantro, ground cumin, and black pepper. Blend until smooth and set aside.

Step 8

In the same large pot, pour in the unsalted chicken broth and add the chicken breasts. Add the bay leaves and dried oregano.

Step 9

Bring to a simmer over medium heat. Cook for about 20-25 minutes or until the chicken is cooked through.

Step 10

Remove the chicken from the pot and shred it using two forks.

Step 11

Return the shredded chicken to the pot along with the pureed green sauce.

Step 12

Add the drained and rinsed hominy to the pot.

Step 13

Reduce the heat to low and let the pozole simmer for another 15-20 minutes, allowing the flavors to meld together.

Step 14

Taste and adjust seasoning if desired with additional black pepper.

Step 15

To serve, ladle the pozole into bowls and top with slices of avocado, radish, shredded cabbage, and a squeeze of lime. Enjoy!

Nutrition Facts

Serving size	(2837.1g)

Amount per serving	% Daily Value*
Calories	1609.2

Total Fat 60.5g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 295.8mg	0%
Sodium 559.7mg	0%
Total Carbohydrate 151.1g	0%
Dietary Fiber 40.7g	0%
Total Sugars 28.1g
Protein 132.1g	0%

Vitamin D 17.4IU	0%
Calcium 406.0mg	0%
Iron 13.6mg	0%
Potassium 3964.1mg	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: 32.5%

Protein: 31.5%

Carbs: 36.0%