Whole30 Green Chicken Pozole

Savor the vibrant flavors of this Whole30 Green Chicken Pozole, a wholesome and comforting Mexican-inspired soup that's both rich in nutrients and perfect for clean eating. This guilt-free recipe swaps traditional hominy for a lighter, veggie-forward approach while still delivering the bold flavors you love. Tender, seared chicken breasts simmer in a zesty broth made from roasted tomatillos, jalapeños, and fresh herbs like cilantro and oregano, creating a perfectly balanced sauce that's fragrant and mildly spicy. Garnished with crunchy shredded cabbage, crisp radishes, creamy avocado, and a zesty squeeze of lime, this delicious one-pot meal comes together in just over an hour and serves as an ideal healthy dinner for the whole family. Whether you're following Whole30 or simply craving a flavorful twist on a classic dish, this paleo-friendly pozole is sure to hit the spot.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 pounds boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium white onion
• 4 garlic cloves
• 2 jalapeño peppers
• 1 pound tomatillos
• 1 bunch cilantro
• 2 tablespoons fresh oregano leaves
• 4 cups chicken broth
• 1 lime
• 2 cups shredded cabbage
• 4 radishes
• 2 avocado
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by prepping the ingredients: peel and quarter the onion, peel the garlic cloves, stem and seed the jalapeños, and husk and rinse the tomatillos.

Step 2

In a large pot, heat the olive oil over medium-high heat. Add the chicken breasts and season with salt and pepper. Sear on both sides until golden brown, about 6-7 minutes per side. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the quartered onion, whole garlic cloves, jalapeños, and whole tomatillos. Cook for about 4-5 minutes until the onions are translucent and the tomatillos start to soften.

Step 4

Add the chicken broth to the pot, bring the mixture to a boil, and then reduce to a simmer. Cook for about 15 minutes until the vegetables are very soft.

Step 5

While the broth mixture is simmering, chop the cilantro and oregano. Set aside.

Step 6

Once the vegetables have softened, use a slotted spoon to transfer them to a blender or food processor. Add the fresh cilantro and oregano to the blender and blend everything until smooth. Be cautious when blending hot ingredients.

Step 7

Pour the green sauce back into the pot with the broth. Return the seared chicken to the pot and simmer over low heat for an additional 25-30 minutes, or until the chicken is cooked through and tender.

Step 8

Remove the chicken breasts from the pot, shred with two forks, and return the shredded chicken to the pot. Stir to combine and heat through.

Step 9

Slice the radishes and limes. Dice the avocados just before serving.

Step 10

Serve the green chicken pozole in bowls topped with shredded cabbage, sliced radishes, diced avocado, and a squeeze of lime juice for a fresh finish.

Nutrition Facts

Serving size	(3665.9g)

Amount per serving	% Daily Value*
Calories	2792.8

Total Fat 107.0g	0%
Saturated Fat 20.1g	0%
Polyunsaturated Fat 8.4g
Cholesterol 771.1mg	0%
Sodium 11202.2mg	0%
Total Carbohydrate 144.1g	0%
Dietary Fiber 48.0g	0%
Total Sugars 62.1g
Protein 314.4g	0%

Vitamin D 45.4IU	0%
Calcium 601.6mg	0%
Iron 21.4mg	0%
Potassium 7902.1mg	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: 34.4%

Protein: 45.0%

Carbs: 20.6%