“Pozole” Verde

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For twelve years, I lived in Arizona, where authentic Mexican food was within three feet of me at any one time. Oh, friend.  That food was a-MA-zing. The homemade tortillas! The (very) hot salsas! The margaritas! (Ahem.)

When I am creating recipes, I often try to recreate what I knew once upon a time. But to get a good Pozole Verde, you need pozole (hominy), right? Well, maybe. Perhaps we will be able to get the gist of this soup, though, with a few substitutions. Instead of hominy, I’m using diced white sweet potatoes, giving us the starchiness. As a sub for chilis, I’m using some grated horseradish — which is totally optional. If you are too sensitive to “heat”, you can leave it out. Fortunately, cilantro and lime don’t require subs!

Now about the chicken and the broth… You will notice that I’m calling for pre-cooked chicken. I believe that homemade is best, but if you find yourself short on time, find a plain, AIP-friendly rotisserie chicken and some good AIP-friendly broth.

If I could make this for you, I would. My hope is that you will make it at home, and feel the healing begin…

5.0 from 2 reviews
"Pozole" Verde
 
Prep time
Cook time
Total time
 
Though this AIP version of "Pozole" Verde is lacking in actual pozole, the fresh, bright flavors, and warmth remain.
Author:
Serves: 6
Ingredients
  • 3 cups + 3 cups bone broth
  • 3 cups baby spinach, loosely packed
  • 1 cup chopped cilantro leaves (about ½ a bunch)
  • 4 cloves garlic, roughly chopped
  • ½ cup chopped green onions
  • ¼ cup fresh lime juice
  • 1 tablespoon grated horseradish (optional)
  • 2 tablespoon avocado oil
  • 2 cups diced white sweet potatoes
  • 2 cups chopped, pre-cooked chicken
  • 1 teaspoon sea salt, or to taste
  • *Optional garnishes: cilantro, avocado slices, lime wedges for squeezing
Instructions
  1. In a blender, whirl 3 cups of broth, spinach, cilantro, garlic, green onions, lime juice and horseradish. Set aside.
  2. In a large soup pot, heat avocado oil over medium heat. Add sweet potatoes and sauté for 5-10 minutes, or until the vegetables are fork soft.
  3. Add chicken and salt to the pot and stir. Add 3 cups more of broth and the green broth from the blender. Heat through. Taste for salt. Serve with garnishes. (Garnishes are optional, but the soup is better with them!)

 

About Wendi Washington-Hunt

Wendi lives in an increasingly emptying nest with one wonderful husband, one amazing teenage daughter, and one spoiled yellow lab, who appears in nearly every episode of her cooking show on YouTube. By day, she is a mild-mannered piano teacher; by night, an autoimmune kitchen warrior. Before autoimmune disease entered her life, she was a martial arts practitioner, and had a career as an opera singer. Her active lifestyle included running and weight lifting. Then she was diagnosed with Hashimoto’s thyroiditis. She began researching ways to take her health into her own hands. During a serendipitous encounter with an associate at a book store, she learned about the Autoimmune Protocol. Soon, AIP cooking became both the start of healing, and a creative outlet. She believes that humor, loving relationships and fabulous foods are essential for healing. Find her at her website, Instagram, Facebook, or YouTube.

4 comments

  • Anna says

    This soup looks absolutely divine! Nom
    nom nom!!! Thank you!!! Will be making this weekend!

  • Cindy says

    This so looks delicious! Do you think it would work to freeze extra for quick meals?

  • Mel says

    This was AMAZING! Wow. Thank you for sharing it because my entire family of 6 devoured it.

  • Rafa says

    So so delicious! I added cauliflower rice too 🙂

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