28+ Must-Try Authentic Mexican Posole Recipes A Flavorful Journey

If you’re craving something warm, flavorful, and rich in tradition, there’s no dish that embodies the heart of Mexican cuisine quite like Posole.

This beloved dish, with its deep roots in Mexican history, offers a perfect balance of comforting textures and vibrant flavors.

Made with hominy (dried maize kernels treated with lime), tender meat, and an array of seasonings, Posole is a celebration of Mexican culinary heritage.

Whether you’re a seasoned chef or a beginner, learning how to make authentic Mexican Posole recipes can unlock a world of new flavors and cooking techniques.

In this blog, we’ll explore the different varieties of Posole, along with tips and tricks for creating this masterpiece in your own kitchen.

28+ Must-Try Authentic Mexican Posole Recipes A Flavorful Journey

Whether you’re hosting a festive gathering or simply enjoying a cozy meal at home, authentic Mexican Posole is sure to leave a lasting impression.

With its unique blend of flavors, textures, and history, Posole offers a culinary experience that’s as fulfilling as it is delicious.

By trying out these recipes, you’ll not only learn how to make this traditional dish but also connect with the culture and warmth of Mexican cooking.

So gather your ingredients, put on your apron, and let the magic of Posole transform your kitchen into a vibrant Mexican haven!

Classic Red Posole (Pozole Rojo)

This classic Mexican red posole, or pozole rojo, is a hearty, flavorful soup made with tender pork, hominy, and a rich red chile broth. Traditionally served during festive occasions like Christmas and New Year’s, it’s a comforting and satisfying meal that’s perfect for a low-carb, keto-friendly lunch by replacing hominy with cauliflower for a lighter version.

Ingredients:

• 2 pounds pork shoulder, cut into chunks
• 1 medium onion, halved
• 6 cloves garlic
• 6 dried guajillo chiles, seeds and stems removed
• 2 dried ancho chiles, seeds and stems removed
• 4 cups cauliflower florets (as a substitute for hominy)
• 1 tsp ground cumin
• 1 tsp oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil
• Lime wedges, radishes, shredded cabbage, and cilantro for garnish

Instructions:

1. In a large pot, bring water to a boil. Add the pork, onion, garlic, bay leaf, cumin, oregano, and salt. Simmer for about 1.5 hours, or until the pork is tender.
2. While the pork cooks, make the red chile sauce: in a skillet, dry-toast the guajillo and ancho chiles for 2 minutes until fragrant, then soak them in hot water for 10 minutes to soften. Blend the soaked chiles with a bit of water, salt, and pepper to create a smooth sauce.
3. Add the blended red chile sauce to the pot with the pork and simmer for another 30 minutes.
4. Add the cauliflower florets and continue cooking for 15-20 minutes, or until the cauliflower is tender but not mushy.
5. Taste for seasoning and adjust with more salt, pepper, or chili powder if needed.

This pozole rojo delivers the essence of traditional Mexican comfort food in a keto-friendly package. The cauliflower provides a perfect substitute for hominy, maintaining the integrity of the dish’s flavor and texture while keeping the carb count low. Garnish with fresh lime, radishes, cabbage, and cilantro for an authentic touch. Serve as a main course for a fulfilling and satisfying lunch that remains true to Mexican culinary traditions.

Green Chicken Posole (Pozole Verde)

Pozole verde is a tangy and vibrant variation of the classic pozole, featuring a zesty green sauce made from tomatillos, cilantro, and fresh green chilies. This version uses chicken for a leaner protein source, and like the red version, it’s made keto-friendly by substituting hominy with cauliflower, making it ideal for a delicious, healthy lunch.

Ingredients:

• 1 whole chicken, cut into parts
• 1 onion, quartered
• 5 garlic cloves, peeled
• 1 pound tomatillos, husked and rinsed
• 4 poblano peppers, roasted, peeled, and seeded
• 1 cup cilantro leaves
• 2 jalapeños (optional, for extra heat)
• 1 tsp ground cumin
• 4 cups cauliflower florets
• 1 tsp oregano
• Salt and pepper to taste
• Lime wedges, radishes, and shredded lettuce for garnish

Instructions:

1. In a large pot, bring water to a boil with the chicken, onion, garlic, and a pinch of salt. Cook for 40 minutes or until the chicken is tender. Remove the chicken and shred it, discarding the bones.
2. In a separate pan, roast the tomatillos and poblanos until charred and soft (about 10 minutes). Blend them with cilantro, jalapeños, cumin, and a bit of water to form a smooth green sauce.
3. Add the green sauce to the pot with the chicken broth. Bring to a simmer and cook for 15 minutes.
4. Add the cauliflower florets and cook for another 20 minutes, until tender.
5. Taste the broth and adjust seasoning as necessary with salt, pepper, or extra cumin.

Green chicken posole is an aromatic and refreshing variation on the classic pozole. The tartness of the tomatillos and the smokiness from the poblanos combine beautifully with the tender chicken and cauliflower, offering a wholesome meal. Served with crunchy radishes, fresh lime, and lettuce, this dish brings a bright flavor to your lunch table while maintaining a keto-friendly balance. It’s a comforting, healthy alternative to a traditionally carb-heavy Mexican classic.

Pork and Chile Blanco Posole (Pozole Blanco)

Pozole blanco is a milder, more subtle variation of posole, focusing on the natural flavors of the pork and the light, delicate broth. This version uses a white chili broth, made with a variety of fresh, dried chilies, and incorporates the deep richness of the pork for a satisfying, light yet flavorful meal. By replacing hominy with cauliflower, this recipe remains perfectly suited for a keto-friendly lunch.

Ingredients:

• 2 pounds pork belly, cut into chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 dried pasilla chiles, seeds removed
• 2 dried guajillo chiles, seeds removed
• 6 cups water
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 tsp marjoram
• 4 cups cauliflower florets
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and sliced onions for garnish

Instructions:

1. In a large pot, combine the pork belly, onion, garlic, and enough water to cover the meat. Bring to a boil, then reduce to a simmer. Cook for about 1.5 hours or until the pork is tender.
2. While the pork cooks, prepare the white chile sauce: Toast the pasilla and guajillo chiles lightly in a dry skillet, then soak them in hot water for about 10 minutes. Blend the chiles with a little water to form a smooth paste.
3. Once the pork is tender, add the chile paste, cumin, thyme, and marjoram to the pot. Simmer for 20 minutes to allow the flavors to meld.
4. Add the cauliflower florets and cook until tender, about 20 minutes.
5. Adjust the seasoning with salt and pepper to taste.

Pozole blanco offers a gentler, more aromatic version of the beloved Mexican stew, with its subtle flavors allowing the pork and cauliflower to shine. The rich broth enhanced by the white chilies provides a lovely base for this light yet satisfying dish. Served with fresh garnishes like cilantro, lime, and sliced onions, this pork-based posole is a keto-friendly lunch that stays true to the heart of traditional Mexican cuisine, making it perfect for anyone looking for a low-carb comfort food option.

Shrimp Posole (Pozole de Camarón)

Pozole de camarón is a delicious seafood twist on the traditional pozole. This version features shrimp cooked in a flavorful, tangy broth with the addition of fresh vegetables and spices. The dish is light, low in carbs, and perfect for a keto-friendly lunch. Instead of hominy, cauliflower is used to maintain the texture of the dish while keeping the carb count low.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 medium tomatoes, chopped
• 2 dried guajillo chiles, seeds and stems removed
• 1 dried pasilla chile, seeds removed
• 1 cup cilantro leaves
• 1 tsp ground cumin
• 4 cups cauliflower florets
• 1 lime, juiced
• 1 tsp smoked paprika
• Salt and pepper to taste
• Avocado, radishes, cilantro, and lime wedges for garnish

Instructions:

1. In a large pot, bring water to a boil and add the onion, garlic, cumin, smoked paprika, and salt. Simmer for about 15 minutes to create a flavorful base.
2. While the broth simmers, prepare the chile sauce: Toast the dried guajillo and pasilla chiles in a dry pan for 2 minutes, then soak them in hot water for 10 minutes. Blend with tomatoes, cilantro, and a bit of water to form a smooth sauce.
3. Add the chile sauce to the pot and continue to simmer for 20 minutes.
4. Add the cauliflower florets and cook for another 15 minutes until tender.
5. Add the shrimp and cook for about 3-4 minutes, just until pink and cooked through.
6. Adjust seasoning with salt, pepper, and lime juice.

This shrimp pozole is a refreshing, light alternative to traditional pork-based posoles, offering a coastal touch to the dish. The shrimp’s delicate flavor pairs wonderfully with the smoky and tangy chile broth, while the cauliflower provides a satisfying, low-carb substitute for hominy. Garnished with avocado, radishes, cilantro, and lime, this dish makes for a flavorful and nourishing keto-friendly lunch that’s easy to prepare and perfect for a seafood lover.

Beef Posole (Pozole de Res)

Beef posole, or pozole de res, is a robust variation of the traditional dish, featuring tender beef cooked in a savory broth with a rich mix of dried chiles. By using cauliflower in place of hominy, this recipe offers a low-carb version of the popular Mexican stew without compromising flavor or texture. It’s perfect for anyone seeking a hearty, satisfying meal that fits into a keto diet.

Ingredients:

• 2 pounds beef chuck roast, cut into cubes
• 1 onion, quartered
• 5 cloves garlic, smashed
• 3 dried guajillo chiles, seeds and stems removed
• 2 dried chipotle chiles, seeds removed
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 4 cups cauliflower florets
• Salt and pepper to taste
• 6 cups beef broth
• Lime wedges, sliced radishes, and fresh cilantro for garnish

Instructions:

1. In a large pot, combine the beef, onion, garlic, cumin, oregano, salt, and pepper. Add the beef broth and bring to a boil. Reduce heat and simmer for 2 hours, or until the beef is tender.
2. While the beef is cooking, prepare the chili sauce: Toast the guajillo and chipotle chiles in a dry skillet for 2-3 minutes, then soak them in hot water for 10 minutes. Blend the softened chiles with a bit of water to create a smooth paste.
3. Once the beef is tender, add the chile paste to the pot and stir well. Continue to simmer for 20 minutes to allow the flavors to meld.
4. Add the cauliflower florets to the pot and cook for another 15-20 minutes, or until the cauliflower is tender.
5. Adjust seasoning with salt and pepper to taste.

Beef pozole is a rich, hearty dish that combines the comforting flavors of tender beef and smoky chiles in a savory broth. The cauliflower stands in for hominy without losing the dish’s signature texture and depth. This keto-friendly version is perfect for a filling lunch and provides a satisfying alternative to the classic corn-based pozole. Garnished with fresh lime, radishes, and cilantro, this beef posole is a flavorful and satisfying meal for anyone looking to enjoy traditional Mexican flavors on a low-carb diet.

Turkey Posole (Pozole de Pavo)

Pozole de pavo, or turkey pozole, is a lighter, leaner alternative to the classic pork-based dish. This version uses turkey, which pairs beautifully with the traditional spices and chile broth. It’s a great option for a low-carb, keto lunch, especially when served with cauliflower instead of hominy. The result is a flavorful, hearty soup that’s both satisfying and healthy.

Ingredients:

• 2 pounds turkey breast, cut into chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 4 dried guajillo chiles, seeds and stems removed
• 2 dried ancho chiles, seeds and stems removed
• 2 cups cauliflower florets
• 1 tsp oregano
• 1 bay leaf
• 1 tsp ground cumin
• Salt and pepper to taste
• Lime wedges, shredded lettuce, radishes, and cilantro for garnish

Instructions:

1. In a large pot, combine the turkey, onion, garlic, oregano, cumin, bay leaf, and salt. Add enough water to cover the ingredients and bring to a boil. Reduce the heat and simmer for 1.5 hours until the turkey is cooked through and tender.
2. While the turkey is cooking, prepare the red chile sauce: Toast the guajillo and ancho chiles in a dry skillet for a few minutes until fragrant. Soak them in hot water for 10 minutes, then blend with a bit of water to make a smooth sauce.
3. Add the chile sauce to the pot with the turkey and continue to simmer for another 20 minutes to blend the flavors.
4. Add the cauliflower florets to the pot and cook until tender, about 20 minutes.
5. Adjust seasoning with salt and pepper as needed.

de pavo offers a lean, flavorful take on the classic pozole. The turkey absorbs the spices and chile broth wonderfully, creating a light yet rich dish that is perfect for a keto diet. The cauliflower provides the perfect texture without adding unnecessary carbs. This dish is a delicious and nutritious way to enjoy a Mexican favorite, with garnishes of lime, shredded lettuce, and radishes to brighten up the flavor. It’s a wholesome, satisfying lunch that aligns with keto principles while honoring traditional Mexican cuisine.

Chicken and Spinach Posole (Pozole de Pollo y Espinacas)

Pozole de pollo y espinacas offers a unique twist on the classic chicken pozole by incorporating nutrient-dense spinach into the dish. This variation is both hearty and healthy, and by substituting cauliflower for hominy, it remains a keto-friendly option. The rich broth, tender chicken, and vibrant spinach create a perfect balance of flavors, making this a light yet satisfying lunch.

Ingredients:

• 2 pounds chicken thighs, boneless and skinless, cut into pieces
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 cup tomatillo sauce (green salsa)
• 4 cups cauliflower florets
• 3 cups fresh spinach, roughly chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 6 cups chicken broth
• Salt and pepper to taste
• Lime wedges, shredded cabbage, and fresh cilantro for garnish

Instructions:

1. In a large pot, combine the chicken, onion, garlic, cumin, oregano, salt, and pepper. Add the chicken broth and bring to a boil. Reduce the heat and simmer for 1 hour, until the chicken is cooked through and tender.
2. While the chicken cooks, add the tomatillo sauce to the pot and stir to combine.
3. Add the cauliflower florets and cook for 20 minutes, or until they are tender.
4. Once the cauliflower is cooked, stir in the chopped spinach and cook for an additional 5 minutes, allowing the spinach to wilt.
5. Taste the broth and adjust the seasoning with more salt, pepper, or cumin as needed.

This chicken and spinach pozole brings a fresh, green twist to the traditional dish. The chicken is tender and juicy, and the spinach adds a nutritional boost while providing a rich color and flavor to the soup. The cauliflower stands in for hominy perfectly, making this a keto-friendly alternative that doesn’t compromise on taste. With vibrant garnishes like lime, cabbage, and cilantro, this dish is a nutritious and satisfying lunch that brings both comfort and health benefits.

Lamb Posole (Pozole de Cordero)

Pozole de cordero, or lamb pozole, is a rich and flavorful version of the traditional Mexican stew. The lamb brings a deep, savory flavor that pairs beautifully with the bold, spicy broth. By using cauliflower instead of hominy, this recipe is both low-carb and keto-friendly, making it an excellent choice for a satisfying and hearty lunch.

Ingredients:

• 2 pounds lamb shoulder, cut into chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 dried pasilla chiles, seeds removed
• 3 dried guajillo chiles, seeds removed
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 6 cups cauliflower florets
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and sliced onions for garnish

Instructions:

1. In a large pot, combine the lamb, onion, garlic, cumin, coriander, oregano, bay leaf, and salt. Add enough water to cover the meat and bring to a boil. Reduce the heat and simmer for 2 hours, or until the lamb is tender.
2. While the lamb is simmering, prepare the chili sauce: Toast the pasilla and guajillo chiles in a dry skillet for 2-3 minutes, then soak them in hot water for 10 minutes. Blend them with a bit of water to create a smooth paste.
3. Once the lamb is tender, add the chile paste to the pot and stir to combine. Simmer for another 20 minutes to let the flavors meld.
4. Add the cauliflower florets to the pot and cook for 20 minutes, or until the cauliflower is tender but still holds its shape.
5. Adjust the seasoning with salt and pepper to taste.

Lamb posole is an elegant and flavorful variation of the classic stew. The lamb’s rich, gamey taste adds a depth of flavor that is perfectly complemented by the smoky, spicy chile broth. The cauliflower gives the dish a satisfying texture without the carbs, making it a perfect keto-friendly lunch. With fresh garnishes like cilantro, lime, and onions, this dish is a flavorful celebration of Mexican cuisine that’s both hearty and low-carb.

Vegetarian Posole (Pozole Vegetariano)

Pozole vegetariano is a vibrant and healthy plant-based version of the classic pozole, packed with vegetables and aromatic spices. This version omits the meat and uses cauliflower in place of hominy, making it not only vegetarian but also keto-friendly. It’s a colorful, satisfying dish that can easily be enjoyed by anyone following a low-carb lifestyle.

Ingredients:

• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 zucchini, diced
• 1 cup corn (optional, for non-keto version)
• 1 red bell pepper, chopped
• 1 cup tomatillo sauce (green salsa)
• 4 cups cauliflower florets
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 6 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and avocado for garnish

Instructions:

1. In a large pot, combine the onion, garlic, cumin, smoked paprika, salt, and pepper. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes to infuse the flavors.
2. Add the tomatillo sauce and stir to combine.
3. Add the cauliflower florets, zucchini, bell pepper, and corn (if using) to the pot. Simmer for 15-20 minutes, or until the vegetables are tender.
4. Taste the broth and adjust seasoning with more salt, pepper, or spices if needed.

Pozole vegetariano is a delicious and vibrant twist on the traditional dish, offering a plant-based option that still packs a punch of flavor. The cauliflower, zucchini, and bell peppers create a colorful medley of vegetables that provide both texture and nutrition. This keto-friendly version is perfect for those looking for a light yet satisfying lunch. Topped with fresh cilantro, lime, and avocado, it’s a refreshing, healthy choice that delivers the essence of pozole in a new, vegetarian form.

Fish Posole (Pozole de Pescado)

Pozole de pescado is a refreshing seafood variation of the traditional pozole. This version uses fish, often a mild white fish like tilapia or cod, which adds a delicate flavor that pairs wonderfully with the bold, spicy broth. The cauliflower serves as a perfect low-carb substitute for hominy, making this a light and keto-friendly lunch option. With bright garnishes like cilantro and lime, it offers a fresh take on a beloved classic.

Ingredients:

• 2 pounds white fish fillets (tilapia, cod, or halibut), cut into chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 dried guajillo chiles, seeds and stems removed
• 2 dried ancho chiles, seeds and stems removed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 6 cups cauliflower florets
• 4 cups fish stock or vegetable broth
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and sliced radishes for garnish

Instructions:

1. In a large pot, combine the onion, garlic, cumin, smoked paprika, salt, and pepper. Add the fish stock and bring to a boil. Reduce heat and simmer for 15 minutes to infuse the flavors.
2. While the broth is simmering, prepare the chile sauce: Toast the guajillo and ancho chiles in a dry skillet for 2-3 minutes, then soak them in hot water for 10 minutes. Blend them with a little water to form a smooth paste.
3. Add the chile paste to the pot with the broth and continue to simmer for 20 minutes.
4. Add the cauliflower florets to the pot and cook for another 15 minutes until tender.
5. Add the fish chunks to the pot and cook for about 5-7 minutes, or until the fish is cooked through.
6. Adjust the seasoning with salt and pepper to taste.

Fish pozole is a light and flavorful alternative to the traditional meat-based pozoles. The delicate fish absorbs the smoky and spicy broth, while the cauliflower provides the perfect substitute for hominy, keeping it keto-friendly. This dish is perfect for a light, satisfying lunch with the freshness of cilantro, lime, and radishes adding a burst of flavor. It’s a perfect option for seafood lovers looking to enjoy a traditional Mexican dish with a modern twist.

Chicken and Mushroom Posole (Pozole de Pollo y Setas)

Pozole de pollo y setas brings together the savory goodness of chicken with the earthy flavor of mushrooms, creating a hearty yet light dish. This version uses cauliflower as a low-carb substitute for hominy, making it a keto-friendly option without compromising on flavor. The addition of mushrooms enhances the dish’s umami, making it a rich and satisfying lunch.

Ingredients:

• 2 pounds chicken thighs, boneless and skinless, cut into pieces
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 cups mixed mushrooms (shiitake, button, or cremini), sliced
• 4 cups cauliflower florets
• 1 tbsp dried thyme
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 6 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and sliced radishes for garnish

Instructions:

1. In a large pot, combine the chicken, onion, garlic, thyme, cumin, paprika, salt, and pepper. Add the chicken broth and bring to a boil. Reduce the heat and simmer for 1 hour, until the chicken is tender.
2. While the chicken simmers, sauté the sliced mushrooms in a bit of olive oil over medium heat for 5-7 minutes, or until softened and browned. Add the sautéed mushrooms to the pot with the chicken.
3. Add the cauliflower florets to the pot and cook for 20 minutes, or until tender.
4. Taste the broth and adjust the seasoning with more salt, pepper, or cumin as needed.

Chicken and mushroom pozole offers a savory and earthy variation on the classic dish. The tender chicken, earthy mushrooms, and flavorful broth make for a filling and satisfying low-carb meal, perfect for anyone following a keto diet. The cauliflower provides the same comforting texture as hominy, while the fresh cilantro, lime, and radishes offer a fresh and vibrant touch. This dish is a great way to enjoy a flavorful, hearty pozole without the carbs.

Spicy Tofu Posole (Pozole de Tofu Picante)

Pozole de tofu picante is a vegan twist on the classic pozole, perfect for those who follow plant-based or low-carb diets. The tofu absorbs the rich, spicy broth, and cauliflower replaces the hominy to keep it keto-friendly. The bold flavors from the chiles and spices make this an exciting, satisfying dish that’s perfect for a filling lunch.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 dried guajillo chiles, seeds and stems removed
• 2 dried ancho chiles, seeds and stems removed
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 6 cups cauliflower florets
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and sliced avocado for garnish

Instructions:

1. In a large pot, combine the tofu, onion, garlic, cumin, smoked paprika, salt, and pepper. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes to allow the flavors to meld.
2. While the broth simmers, prepare the chile sauce: Toast the guajillo and ancho chiles in a dry skillet for 2-3 minutes, then soak them in hot water for 10 minutes. Blend them with a little water to form a smooth paste.
3. Add the chile paste to the pot with the tofu and broth. Continue to simmer for 20 minutes.
4. Add the cauliflower florets to the pot and cook for 15 minutes, or until tender.
5. Taste the broth and adjust the seasoning with more salt, pepper, or spices if needed.

Spicy tofu pozole offers a flavorful and satisfying vegan version of the traditional Mexican dish. The tofu absorbs the rich and smoky broth, and the cauliflower provides the perfect substitute for hominy, making it both low-carb and vegan-friendly. With vibrant garnishes like cilantro, lime, and avocado, this dish is not only a hearty lunch but also a bold, healthy option that delivers a lot of flavor in every bite. It’s an excellent choice for anyone looking for a plant-based, keto-friendly twist on a beloved classic.

Pork and Cabbage Posole (Pozole de Puerco y Col)

Pozole de puerco y col is a heartwarming, low-carb variation of the traditional pork pozole, featuring the rich flavors of slow-cooked pork combined with tender cabbage instead of hominy. The cabbage provides a slight crunch and sweetness, creating a delicious texture contrast while remaining keto-friendly. This comforting dish is perfect for a cozy lunch on a cold day.

Ingredients:

• 2 pounds pork shoulder, cut into chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 3 dried guajillo chiles, seeds and stems removed
• 2 dried pasilla chiles, seeds and stems removed
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 6 cups chicken broth
• 1 small head of cabbage, chopped into chunks
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and sliced radishes for garnish

Instructions:

1. In a large pot, combine the pork, onion, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken broth and bring to a boil. Reduce the heat and simmer for 2 hours, or until the pork is tender and easily pulls apart.
2. While the pork cooks, prepare the chile paste: Toast the dried guajillo and pasilla chiles in a dry skillet for 2-3 minutes, then soak them in hot water for 10 minutes. Blend the chiles with a little water to form a smooth paste.
3. Once the pork is tender, add the chile paste to the pot and continue to simmer for an additional 20 minutes to incorporate the flavors.
4. Add the chopped cabbage to the pot and cook for 10 minutes, or until the cabbage is tender.
5. Adjust seasoning with salt and pepper as needed.

Pork and cabbage pozole is a hearty, keto-friendly take on the traditional dish. The tender pork and smoky, spicy broth are complemented by the slight sweetness of the cabbage, making for a satisfying, low-carb alternative to hominy. This dish is a perfect lunch for anyone craving a warm, flavorful meal that doesn’t sacrifice comfort for health. Topped with fresh cilantro, lime, and radishes, it’s a refreshing and delicious variation of pozole.

Venison Posole (Pozole de Venado)

Pozole de venado offers a wild, earthy twist on the classic Mexican stew, using lean venison in place of traditional pork or chicken. The venison pairs beautifully with the rich, smoky broth and spicy chiles. Cauliflower is used as a low-carb substitute for hominy, keeping the dish keto-friendly while retaining the deep, comforting flavors of the original. It’s a perfect choice for a game meat lover looking for a hearty, low-carb lunch.

Ingredients:

• 2 pounds venison stew meat, cut into chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 dried pasilla chiles, seeds and stems removed
• 3 dried chipotle chiles, seeds removed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 6 cups beef broth
• 4 cups cauliflower florets
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and sliced onions for garnish

Instructions:

1. In a large pot, combine the venison, onion, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the beef broth and bring to a boil. Reduce the heat and simmer for 2-3 hours, or until the venison is tender and flavorful.
2. While the venison is cooking, prepare the chile sauce: Toast the dried pasilla and chipotle chiles in a dry skillet for 2-3 minutes, then soak them in hot water for 10 minutes. Blend the chiles with a little water to form a smooth paste.
3. Once the venison is tender, add the chile paste to the pot and continue to simmer for another 20 minutes.
4. Add the cauliflower florets to the pot and cook for an additional 15 minutes, or until the cauliflower is tender.
5. Adjust seasoning with salt and pepper as needed.

Venison pozole is an exciting, flavorful variation of the classic Mexican dish. The venison’s deep, rich flavor pairs perfectly with the smoky chiles and spices, while the cauliflower provides a satisfying texture as a low-carb alternative to hominy. This dish is perfect for those looking to enjoy a hearty, keto-friendly meal that highlights the distinctive taste of game meat. Garnished with fresh cilantro, lime, and onions, it makes for a perfect lunch that is both filling and healthy.

Spicy Chicken and Avocado Posole (Pozole Picante de Pollo y Aguacate)

Spicy chicken and avocado pozole brings a punch of heat from spicy chiles paired with creamy avocado to balance the richness of the broth. This version substitutes cauliflower for hominy, making it a keto-friendly option without sacrificing the texture of the dish. It’s a satisfying, flavorful, and refreshing lunch option that combines bold flavors and healthy ingredients.

Ingredients:

• 2 pounds chicken breast or thighs, cut into chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 dried guajillo chiles, seeds and stems removed
• 1 dried chipotle chile, seeds removed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 6 cups chicken broth
• 4 cups cauliflower florets
• 2 ripe avocados, diced
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and sliced radishes for garnish

Instructions:

1. In a large pot, combine the chicken, onion, garlic, cumin, smoked paprika, salt, and pepper. Add the chicken broth and bring to a boil. Reduce heat and simmer for 1 hour, or until the chicken is cooked through and tender.
2. While the chicken simmers, prepare the chile sauce: Toast the dried guajillo and chipotle chiles in a dry skillet for 2-3 minutes, then soak them in hot water for 10 minutes. Blend them with a bit of water to create a smooth paste.
3. Once the chicken is cooked, add the chile paste to the pot and stir to combine. Continue simmering for another 20 minutes to allow the flavors to meld.
4. Add the cauliflower florets to the pot and cook for 15 minutes, or until tender.
5. Once the pozole is ready, serve it topped with fresh avocado, cilantro, lime, and radishes.

Spicy chicken and avocado pozole is a perfect blend of bold flavors, creamy texture, and a satisfying, low-carb alternative to traditional pozole. The tender chicken and smoky broth are elevated by the creamy avocado, offering a cooling contrast to the heat of the chiles. With cauliflower replacing hominy, this dish remains keto-friendly without compromising on flavor or texture. Topped with fresh cilantro, lime, and radishes, it’s a refreshing and hearty lunch option that will satisfy both your taste buds and dietary needs.

Shrimp Posole (Pozole de Camarones)

Pozole de camarones is a delicious seafood variation of the traditional pozole, featuring succulent shrimp in a flavorful, spicy broth. The shrimp absorb the rich, smoky chiles and spices, making this a light yet satisfying dish. The cauliflower replaces hominy for a keto-friendly option, and the addition of fresh lime and cilantro adds brightness to the dish. This pozole is perfect for a flavorful lunch that doesn’t compromise on low-carb dietary needs.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 dried guajillo chiles, seeds and stems removed
• 1 dried chipotle chile, seeds removed
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 6 cups vegetable broth or seafood stock
• 4 cups cauliflower florets
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and sliced radishes for garnish

Instructions:

1. In a large pot, combine the onion, garlic, cumin, smoked paprika, salt, and pepper. Add the vegetable broth or seafood stock and bring to a boil. Reduce heat and simmer for 10 minutes to infuse the flavors.
2. While the broth simmers, prepare the chile sauce: Toast the dried guajillo and chipotle chiles in a dry skillet for 2-3 minutes, then soak them in hot water for 10 minutes. Blend them with a little water to form a smooth paste.
3. Once the broth is ready, add the chile paste to the pot and stir to combine. Simmer for an additional 15-20 minutes.
4. Add the cauliflower florets to the pot and cook for 15 minutes, or until the cauliflower is tender.
5. Add the shrimp to the pot and cook for 5-7 minutes, or until the shrimp turns pink and is cooked through.
6. Taste the broth and adjust seasoning with salt and pepper as needed.

Shrimp pozole is a light, flavorful variation on the traditional dish that’s perfect for seafood lovers. The shrimp absorb the smoky chile broth, and the cauliflower provides a satisfying texture without the carbs. With fresh lime, cilantro, and radishes, this pozole is a refreshing, keto-friendly lunch option that brings vibrant flavors while staying true to the essence of pozole.

Turkey Posole (Pozole de Pavo)

Pozole de pavo is a lean and flavorful alternative to the traditional pork or chicken pozole. Turkey provides a rich, tender protein that works perfectly with the spicy broth. Cauliflower is used as a low-carb substitute for hominy, keeping the dish keto-friendly. This pozole is perfect for those who want a lighter, yet hearty, lunch without sacrificing flavor.

Ingredients:

• 2 pounds ground turkey or turkey breast, cut into chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 dried ancho chiles, seeds and stems removed
• 1 dried guajillo chile, seeds removed
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 6 cups chicken broth or turkey stock
• 4 cups cauliflower florets
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and sliced avocado for garnish

Instructions:

1. In a large pot, combine the turkey, onion, garlic, cumin, smoked paprika, salt, and pepper. Add the chicken or turkey broth and bring to a boil. Reduce heat and simmer for 1 hour, or until the turkey is cooked through and tender.
2. While the turkey cooks, prepare the chile sauce: Toast the dried ancho and guajillo chiles in a dry skillet for 2-3 minutes, then soak them in hot water for 10 minutes. Blend the chiles with a little water to form a smooth paste.
3. Once the turkey is tender, add the chile paste to the pot and simmer for 20 minutes.
4. Add the cauliflower florets to the pot and cook for an additional 15 minutes, or until the cauliflower is tender.
5. Taste the broth and adjust seasoning with more salt, pepper, or spices as needed.

Turkey pozole offers a lighter yet equally satisfying version of the classic pozole. The turkey’s mild flavor absorbs the spicy, smoky broth, and the cauliflower serves as a great keto-friendly substitute for hominy. This dish is perfect for a hearty, low-carb lunch with the added freshness of cilantro, lime, and avocado. It’s a flavorful, nutritious option that provides all the comfort of traditional pozole without the extra carbs.

Beef and Zucchini Posole (Pozole de Res y Calabacitas)

Pozole de res y calabacitas is a hearty and nutritious beef pozole with zucchini added to give it a fresh, slightly sweet flavor. The beef adds richness and depth to the broth, while the zucchini provides a light contrast and extra texture. Cauliflower is used in place of hominy to keep the dish keto-friendly, making it an excellent option for a filling, low-carb lunch.

Ingredients:

• 2 pounds beef chuck, cut into chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 dried guajillo chiles, seeds and stems removed
• 1 dried pasilla chile, seeds removed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 6 cups beef broth
• 2 zucchinis, sliced into half-moons
• 4 cups cauliflower florets
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and sliced radishes for garnish

Instructions:

1. In a large pot, combine the beef, onion, garlic, cumin, smoked paprika, salt, and pepper. Add the beef broth and bring to a boil. Reduce heat and simmer for 2-3 hours, or until the beef is tender and fully cooked.
2. While the beef simmers, prepare the chile sauce: Toast the dried guajillo and pasilla chiles in a dry skillet for 2-3 minutes, then soak them in hot water for 10 minutes. Blend the chiles with a little water to form a smooth paste.
3. Once the beef is tender, add the chile paste to the pot and continue to simmer for an additional 20 minutes.
4. Add the cauliflower florets and sliced zucchini to the pot and cook for 15 minutes, or until tender.
5. Taste the broth and adjust seasoning with salt, pepper, or more spices if needed.

Beef and zucchini pozole brings a hearty, rich flavor with the tender beef and smoky, spicy broth. The zucchini adds a fresh and light contrast to the richness of the beef, while the cauliflower offers a satisfying low-carb alternative to hominy. This dish is a perfect, keto-friendly option for a filling lunch that still delivers on flavor. Topped with cilantro, lime, and radishes, it’s a flavorful take on a Mexican classic that’s both nutritious and satisfying.

Lamb Posole (Pozole de Cordero)

Pozole de cordero is a rich and flavorful version of the traditional Mexican dish, featuring tender lamb instead of pork or chicken. The lamb’s bold flavor pairs beautifully with the smoky, spicy broth, and the cauliflower provides a satisfying low-carb alternative to hominy. This dish offers a deep, hearty taste that’s perfect for a keto-friendly lunch, while the fresh garnishes of cilantro, lime, and radishes add a refreshing touch.

Ingredients:

• 2 pounds lamb shoulder or lamb stew meat, cut into chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 dried ancho chiles, seeds and stems removed
• 2 dried guajillo chiles, seeds and stems removed
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 6 cups lamb broth or beef broth
• 4 cups cauliflower florets
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and sliced radishes for garnish

Instructions:

1. In a large pot, combine the lamb, onion, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the lamb broth or beef broth and bring to a boil. Reduce heat and simmer for 2-3 hours, or until the lamb is tender and easy to shred.
2. While the lamb cooks, prepare the chile paste: Toast the dried ancho and guajillo chiles in a dry skillet for 2-3 minutes, then soak them in hot water for 10 minutes. Blend the chiles with a little water to create a smooth paste.
3. Once the lamb is tender, add the chile paste to the pot and continue simmering for 20 minutes.
4. Add the cauliflower florets to the pot and cook for 15 minutes, or until tender.
5. Taste the broth and adjust seasoning with salt and pepper as needed.

Lamb pozole is a luxurious and bold twist on the classic Mexican dish, offering rich and tender lamb in a smoky, spicy broth. The cauliflower replaces hominy, making this a perfect low-carb option without sacrificing flavor. With the bright freshness of cilantro, lime, and radishes, this dish provides a satisfying, keto-friendly lunch that’s full of comforting, deep flavors. It’s a perfect choice for those who enjoy gamey meats and want to try something new.

Pork and Spinach Posole (Pozole de Puerco y Espinacas)

spinacas offers a light yet satisfying variation on the traditional pork pozole, with the addition of spinach for extra flavor and nutrients. The tender pork is paired with a rich, smoky broth, while the cauliflower acts as a low-carb substitute for hominy. This dish is a perfect low-carb, keto-friendly lunch that combines comfort and nutrition in a bowl.

Ingredients:

• 2 pounds pork loin, cut into chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 dried guajillo chiles, seeds and stems removed
• 1 dried pasilla chile, seeds and stems removed
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 6 cups chicken broth
• 4 cups cauliflower florets
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and sliced radishes for garnish

Instructions:

1. In a large pot, combine the pork, onion, garlic, cumin, smoked paprika, salt, and pepper. Add the chicken broth and bring to a boil. Reduce the heat and simmer for 1-2 hours, or until the pork is tender.
2. While the pork cooks, prepare the chile paste: Toast the dried guajillo and pasilla chiles in a dry skillet for 2-3 minutes, then soak them in hot water for 10 minutes. Blend them with a little water to form a smooth paste.
3. Once the pork is tender, add the chile paste to the pot and continue to simmer for another 20 minutes.
4. Add the cauliflower florets to the pot and cook for 15 minutes, or until tender.
5. Stir in the chopped spinach and cook for an additional 5 minutes, or until the spinach wilts.
6. Taste the broth and adjust seasoning with salt and pepper as needed.

Pork and spinach pozole provides a lighter take on the classic dish by adding the nutritious benefits of spinach, which enhances the flavors without adding carbs. The tender pork and rich broth are complemented by the earthy spinach, while cauliflower serves as the perfect low-carb replacement for hominy. This keto-friendly dish is a perfect lunch for anyone looking to enjoy a hearty and flavorful pozole while maintaining a healthy, low-carb diet.

Chorizo Posole (Pozole de Chorizo)

Pozole de chorizo is a bold and spicy version of the traditional pozole, featuring the rich, smoky flavors of chorizo sausage. The chorizo adds a spicy kick and depth of flavor to the broth, while the cauliflower provides a low-carb alternative to hominy. This dish is an exciting, flavorful choice for a keto-friendly lunch that brings the heat and comfort of a traditional Mexican pozole.

Ingredients:

• 1 pound chorizo sausage, casings removed
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 dried guajillo chiles, seeds and stems removed
• 1 dried chipotle chile, seeds removed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 6 cups chicken broth
• 4 cups cauliflower florets
• Salt and pepper to taste
• Fresh cilantro, lime wedges, and sliced radishes for garnish

Instructions:

1. In a large pot, cook the chorizo over medium heat until browned and cooked through, breaking it up into smaller pieces as it cooks.
2. Add the onion, garlic, cumin, smoked paprika, salt, and pepper to the pot and cook for another 5 minutes, allowing the flavors to meld.
3. Add the chicken broth to the pot and bring to a boil. Reduce the heat and simmer for 20 minutes.
4. While the broth simmers, prepare the chile paste: Toast the dried guajillo and chipotle chiles in a dry skillet for 2-3 minutes, then soak them in hot water for 10 minutes. Blend the chiles with a little water to form a smooth paste.
5. Once the broth is ready, add the chile paste to the pot and stir to combine. Continue simmering for another 10 minutes.
6. Add the cauliflower florets to the pot and cook for 15 minutes, or until tender.
7. Taste the broth and adjust seasoning with salt and pepper as needed.

Chorizo pozole is a rich and spicy variation that brings a bold kick to the traditional pozole. The chorizo adds depth and heat to the broth, while cauliflower serves as a low-carb replacement for hominy, making this dish perfect for those following a keto lifestyle. With fresh cilantro, lime, and radishes as garnishes, this pozole offers a vibrant, flavorful lunch that’s both satisfying and keto-friendly.

Note: More recipes are coming soon