“Pozole” Verde

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.

 

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 5 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.

11 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?

    • Kathryn says

      Do I have to use white sweet potatoes? My grocery doesn’t have them.

      • Hi, Cindy! Sometimes, you can find Japanese yams. These will have a pinkish-purple skin and white flesh. They would also work. Another reader suggests green plantains, but I haven’t tried it, so I can’t say for sure. I’m all for experimenting in the kitchen!

    • Hi, Cindy! This soup never lasts long enough in my house to be frozen (HA!), but I believe it could work. It probably wouldn’t taste as FRESH, but I think it would be fine!

  • 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 🙂

  • Yess says

    We made this recipe this Monday and it was absolutely AMAZING! Thank you!

  • Tessa Hubiak says

    I made this soup and am very much enjoying it! It’s a little change of pace flavor wise, which I appreciate! I think next time I am going to sub some chopped, fried green(ish) plantains for the sweet potatoes! I would go for somewhere between green and yellow, they hold up really well, aren’t as sweet and fit the flavors well!

  • Melanie Broussard says

    My family and I really enjoyed this soup. Such fresh, vibrant flavors. Not hard to make either.

Leave a Comment

Rate this recipe: