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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…
- 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
- In a blender, whirl 3 cups of broth, spinach, cilantro, garlic, green onions, lime juice and horseradish. Set aside.
- 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.
- 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!)