Posole is one of those dishes that wraps you in a warm hug with every bite. Traditionally made with hominy and slow-cooked pork or chicken, it’s a soul-satisfying stew that carries deep roots in Mexican cuisine. But if you're cutting back on carbs, you might think this cozy classic is off the menu. Not anymore! This Low-Carb Chicken Posole with Cauliflower captures all the bold flavors of traditional pozole but skips the hominy in favor of tender cauliflower florets. It’s perfect for those following a keto or paleo lifestyle—or anyone who just wants a lighter bowl of comfort.
This recipe hits all the notes of a great chicken pozole recipe red: it’s smoky, a little spicy, rich with shredded chicken, and topped with all the crunchy, fresh garnishes you love. And yes, it’s an easy pozole recipe chicken lovers will come back to again and again.
Low-Carb Chicken Posole with Cauliflower
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Mexican
Servings 6 generous bowls
Large Dutch oven or heavy-bottomed soup pot Ideal for developing deep flavors and maintaining even heat. If you don't have one, a stockpot will work fine.
Blender Needed for pureeing the chile sauce. A regular countertop blender is best, but an immersion blender can work with a little extra patience.
Tongs or slotted spoon To remove the chicken for shredding.
Cutting board and sharp knife For prepping cauliflower and toppings.
Strainer Optional, to strain out bits of skin or seeds from the chile puree if you want a smoother broth.
- 1.5 lbs boneless skinless chicken thighs (or chicken breasts if preferred)
- 1 head cauliflower chopped into small florets
- 6 cups low-sodium chicken broth
- 2 dried ancho chiles
- 2 dried guajillo chiles
- 1 small yellow onion peeled and halved
- 4 garlic cloves
- 1 tsp dried oregano preferably Mexican oregano
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp avocado oil or olive oil
- 1 tbsp apple cider vinegar optional, for brightness
Toppings (choose your favorites)
- Thinly sliced radishes
- Shredded green cabbage
- Diced avocado
- Fresh cilantro
- Lime wedges
- Crumbled queso fresco
- Thinly sliced jalapeños
Rehydrate the Chiles
Place the dried ancho and guajillo chiles in a bowl and cover them with hot water. Let them soak for 15 minutes until they are soft. Remove the stems and seeds.
Blend the Chile Sauce
In a blender, combine the rehydrated chiles, halved onion, garlic cloves, oregano, cumin, and 1 cup of chicken broth. Blend until smooth. If desired, strain through a fine mesh sieve for a silky texture.
Cook the Chicken
Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Add the chicken thighs, season with salt and pepper, and sear until lightly browned on both sides (about 3-4 minutes per side). Pour in the remaining chicken broth and the chile sauce. Bring to a simmer, reduce heat, cover, and cook for 20 minutes.
Shred and Return
Remove the chicken with tongs and shred it using two forks. Return the shredded chicken to the pot.
Add the Cauliflower
Stir in the cauliflower florets. Simmer uncovered for another 10-15 minutes, or until the cauliflower is tender but not mushy. Adjust seasoning with salt, pepper, and a splash of apple cider vinegar if you like a little zing.
Serve and Garnish
Ladle into bowls and serve hot. Top with your choice of sliced radishes, cabbage, avocado, cilantro, lime, queso fresco, and jalapeños. This part is where the magic happens—make it your own!
Pairings That Make It a Meal
This lightened-up chicken posole goes beautifully with a side of warm low-carb tortillas or almond flour tortillas. A tangy cucumber-jicama salad with lime and chili powder makes a refreshing counterpoint. For drinks, a tart hibiscus iced tea (agua de jamaica) or a sugar-free limeade will complement the earthy, smoky flavors without adding sugar or carbs.
If you're hosting, serve this alongside a simple green salad with avocado and pumpkin seeds and maybe a smoky mezcal cocktail for the grown-ups. The flavors are robust enough to hold up to strong pairings.
FAQs About Chicken Posole (And Variations)
1. Can I use chicken breasts instead of thighs?
Yes, though thighs are more flavorful and tender, chicken breasts work fine in this recipe. Just don’t overcook them or they can dry out during shredding.
2. Can I make this in a crockpot?
Absolutely. This can easily become a chicken pozole recipe crockpot style. Just sear the chicken first (if possible), add everything to the slow cooker, and cook on low for 6-8 hours. Add the cauliflower in the last hour.
3. How does this differ from an authentic posole recipe?
An authentic posole recipe typically includes hominy and often pork, like a pork pozole recipe you might find simmering on a Sunday. Here, we skip the hominy to keep it low-carb and use cauliflower instead. The flavors are still deep and satisfying.
4. What if I want to make pozole verde instead?
Great question! If you're leaning toward a pozole verde or chicken posole verde, you can blend tomatillos, jalapeños, cilantro, and onion for a green base. Simmer the chicken in that instead of the red chile sauce for a fresh, tangy twist.
5. Is this spicy?
It's gently smoky with a mild kick, but you can control the heat easily. Add more guajillo or even arbol chiles for heat, or leave the jalapeños off the garnish for a milder bowl.
6. Can I meal prep this?
Yes, it stores beautifully! Keep the soup base in the fridge for up to 4 days, and reheat gently. Add fresh toppings when ready to serve.
