Paleo Green Chicken Pozole

Warm up with a bowl of flavorful Paleo Green Chicken Pozole, a vibrant and healthy twist on the traditional Mexican classic. This hearty recipe swaps the usual hominy for a rich blend of roasted poblano peppers, tangy tomatillos, and fresh cilantro, creating a naturally gluten-free and grain-free dish that's packed with nutrients. Tender chicken simmers in a vibrant green sauce, layered with smoky, zesty, and savory notes, and it's topped with crisp shredded cabbage, creamy avocado slices, and crunchy radishes for a delightful contrast in textures. Perfect for meal prep or a cozy dinner, this paleo-friendly pozole is a one-pot wonder that's satisfying and bursting with wholesome goodness. Ready in just over an hour, it’s an aromatic and warming bowl that pairs beautifully with a squeeze of lime for an extra pop of flavor!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the poblano peppers on a baking sheet and roast in the preheated oven for 15-20 minutes until the skin is charred.

Step 3

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.

Step 4

While the peppers are steaming, peel the tomatillos and rinse them under warm water to remove stickiness.

Step 5

Roughly chop the tomatillos, onion, and garlic cloves.

Step 6

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.

Step 7

Add the chopped tomatillos to the pot and cook for another 5 minutes, stirring occasionally.

Step 8

Peel the skins off the steamed poblano peppers, remove seeds and stems, and roughly chop.

Step 9

Add the roasted poblanos, cilantro, lime juice, sea salt, and black pepper to the pot.

Step 10

Use an immersion blender to blend the mixture, or transfer to a countertop blender in batches, until smooth and green sauce is formed.

Step 11

Add the chicken broth, water, and chicken breasts to the pot. Bring to a boil, then reduce heat to a simmer.

Step 12

Simmer for 25 minutes or until the chicken is cooked through.

Step 13

Remove chicken breasts from the pot, let them cool slightly, then shred using two forks.

Step 14

Return the shredded chicken back to the pot and stir to combine.

Step 15

Simmer for an additional 5 minutes to let the flavors meld together.

Step 16

Serve the pozole hot in bowls, garnishing with radishes, avocado, cabbage, and jalapeño if desired.

Nutrition Facts

Serving size	(3327.2g)

Amount per serving	% Daily Value*
Calories	1527.0

Total Fat 65.9g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 5174.9mg	0%
Total Carbohydrate 103.6g	0%
Dietary Fiber 37.1g	0%
Total Sugars 38.7g
Protein 141.4g	0%

Vitamin D 3.5IU	0%
Calcium 590.1mg	0%
Iron 16.4mg	0%
Potassium 6504.5mg	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: 37.7%

Protein: 36.0%

Carbs: 26.3%