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Low-Carb Chicken Posole with cauliflower

Low-Carb Chicken Posole with Cauliflower

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 6 generous bowls

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Rehydrate the Chiles

  1. 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

  1. 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

  1. 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

  1. Remove the chicken with tongs and shred it using two forks. Return the shredded chicken to the pot.

Add the Cauliflower

  1. 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

  1. 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!