33+ Tasty Authentic Mexican Recipes You Need to Try

Pozole is more than just a dish; it’s a celebration of Mexican culture and heritage.

This traditional soup has been served for centuries, often during special occasions, and has earned its place as a beloved comfort food across the country.

With its rich, savory broth, tender hominy, and an array of toppings, pozole offers layers of flavor that make every spoonful a delight.

In this blog post, we’ll explore the heart and soul of authentic Mexican pozole recipes, offering you a variety of ways to prepare this delicious dish—from the classic rojo (red) and verde (green) to the lesser-known but equally flavorful blanco (white) version.

Get ready to immerse yourself in the vibrant world of pozole, and learn how to recreate this Mexican masterpiece in your own kitchen.

33+ Tasty Authentic Mexican Recipes You Need to Try

Pozole is more than just a dish; it’s an experience that brings people together and reflects the rich traditions of Mexico.

Whether you prefer the bold flavor of a red pozole or the refreshing zest of a green version, each recipe captures the essence of Mexican cooking.

By using authentic ingredients and methods, you can transport yourself to the heart of Mexico with every bite.

So, gather your ingredients, bring your loved ones together, and dive into these time-honored recipes that have been passed down through generations.

Pozole is waiting to warm both your heart and your soul!

Traditional Red Pozole (Pozole Rojo)

Pozole Rojo is a classic Mexican dish made from hominy corn, tender pork, and a rich red chili broth. It’s a comforting and hearty soup typically served with fresh garnishes like cabbage, radishes, onions, and lime. This version stays close to traditional methods, using dried chiles for that signature deep flavor and vibrant color. Though usually served with a side of tostadas, this low-carb variation omits the high-carb hominy but substitutes it with a keto-friendly ingredient.

Ingredients:

• 2 pounds pork shoulder, cubed
• 4 cups water or chicken broth
• 2 dried guajillo chiles
• 2 dried ancho chiles
• 1 teaspoon cumin
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1 bay leaf
• Salt and pepper to taste
• 1 medium zucchini, diced (to substitute hominy)
• Toppings: shredded lettuce, radishes, cilantro, lime wedges, and avocado slices

Instructions:

1. In a large pot, add the cubed pork shoulder, water (or chicken broth), bay leaf, and salt. Bring it to a boil, then reduce the heat and simmer for about 1 hour or until the meat is tender.
2. While the pork cooks, prepare the sauce: Toast the guajillo and ancho chiles lightly in a pan until fragrant (about 1-2 minutes). Once they’re cool enough to handle, remove the stems and seeds. Blend them with the cumin, garlic, onion, and a cup of broth until smooth.
3. Add the blended chili sauce to the pot with the pork, along with more water or broth if necessary to achieve the desired soup consistency. Simmer for another 30 minutes.
4. Stir in the diced zucchini and cook for an additional 10-15 minutes until tender.
5. Taste the broth and adjust seasoning with salt and pepper as needed.
6. Serve the pozole hot with your choice of garnishes: shredded lettuce, fresh radishes, cilantro, lime wedges, and slices of avocado.
7. 
   Pozole Rojo is a staple of Mexican cuisine, often enjoyed during festive occasions, yet this low-carb version makes it suitable for those following a keto diet. Substituting zucchini for hominy allows you to enjoy the robust flavors of the dish without the high carb content. The chili-based broth is rich and flavorful, and with the fresh garnishes, it provides a satisfying meal that’s both comforting and nutritious. This dish brings the spirit of Mexico to your table with fewer carbs and a delicious taste.

Green Pozole (Pozole Verde) with Chicken

Verde is a variation of the traditional pozole that uses a bright and tangy green sauce made from tomatillos, cilantro, and green chiles. This version uses chicken instead of pork and incorporates a variety of fresh, vibrant toppings. It’s a flavorful, lighter version of pozole, perfect for those looking to enjoy a comforting meal with fewer carbs, ideal for a keto lunch option.

Ingredients:

• 2 pounds chicken thighs (skinless and boneless)
• 4 cups chicken broth
• 4 tomatillos, husked and rinsed
• 1 jalapeño pepper (optional, for added heat)
• 1/2 cup cilantro leaves
• 2 cloves garlic
• 1/2 onion
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup cauliflower florets (to replace hominy)
• Toppings: shredded cabbage, diced onions, sliced radishes, lime wedges, and chopped cilantro

Instructions:

1. In a large pot, place the chicken thighs and cover with chicken broth. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the chicken is fully cooked.
2. While the chicken simmers, prepare the green sauce. In a blender, combine tomatillos, jalapeño, cilantro, garlic, onion, and cumin. Blend until smooth.
3. Once the chicken is cooked, remove it from the pot and shred the meat. Set it aside.
4. Add the green sauce to the pot, and stir in the cauliflower florets. Simmer for 15-20 minutes until the cauliflower is tender.
5. Return the shredded chicken to the pot and cook for an additional 10 minutes to let the flavors meld together.
6. Season with salt and pepper to taste.
7. Serve the pozole verde with fresh garnishes like shredded cabbage, radishes, cilantro, and a squeeze of lime.

Pozole Verde offers a fresh and tangy twist on the classic pozole, with the bright flavors of tomatillos and cilantro shining through. By using cauliflower instead of hominy, this recipe keeps the carb count low while still delivering a delicious and satisfying meal. The combination of tender chicken and the vibrant green sauce makes for a hearty dish that’s not only perfect for a keto lunch but also ideal for a warm, comforting meal any time of year. The fresh toppings add a crisp, refreshing contrast to the rich, flavorful broth.

Beef Pozole (Pozole de Res)

Pozole de Res is a hearty Mexican soup made with beef, typically using cuts like short ribs or shank. This rich and flavorful pozole is paired with a deep, savory broth and traditionally served with hominy, but in this keto version, we substitute the hominy with radishes for a fresh, crunchy texture. It’s a perfect dish for a warming, low-carb lunch that still packs all the flavor of a traditional pozole.

Ingredients:

• 2 pounds beef short ribs or shank
• 4 cups beef broth
• 2 dried pasilla chiles
• 1 dried guajillo chile
• 1 tablespoon oregano
• 4 cloves garlic, minced
• 1 medium onion, chopped
• Salt and pepper to taste
• 1 cup radishes, thinly sliced (as a hominy substitute)
• Toppings: shredded lettuce, sliced avocado, onion, and lime wedges

Instructions:

1. In a large pot, combine the beef short ribs or shank with beef broth. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the meat is tender and falling off the bone.
2. While the beef is cooking, prepare the chili sauce. Toast the pasilla and guajillo chiles in a dry pan for 1-2 minutes until fragrant. Remove stems and seeds, then blend the chiles with garlic, onion, and a cup of broth until smooth.
3. Once the beef is cooked, remove the meat from the pot and shred it. Set it aside.
4. Add the blended chili sauce and oregano to the pot, and stir well. Simmer for an additional 15 minutes to let the flavors combine.
5. Stir in the radish slices and cook for another 10 minutes until the radishes are tender but still firm.
6. Return the shredded beef to the pot, and let it heat through for another 5 minutes.
7. Taste and adjust seasoning with salt and pepper.
8. Beef Pozole is a flavorful and robust version of the classic Mexican soup, rich with the depth of beef and smoky chili lavors. By replacing hominy with radishes, this keto version still provides that satisfying texture while keeping the carbs low. The slow-cooked beef adds a tender bite, and the toppings bring a fresh and bright contrast to the deep flavors of the soup. Perfect for anyone on a low-carb diet, this Beef Pozole is both filling and full of the traditional tastes of Mexican cuisine, making it a delightful choice for a keto-friendly lunch.

Shrimp Pozole (Pozole de Camarón)

Pozole de Camarón is a refreshing seafood variation of the traditional pozole, featuring shrimp in a light, flavorful broth. This version swaps the heavier pork or beef for shrimp, making it a lighter yet still satisfying option for a keto lunch. The broth is infused with the delicate flavors of seafood and enhanced with the vibrant spices typical in Mexican cuisine. With a simple yet flavorful base and fresh garnishes, this recipe is perfect for those looking for a low-carb take on pozole.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 4 cups seafood or chicken broth
• 2 dried guajillo chiles
• 2 dried chipotle chiles
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• Salt and pepper to taste
• 1 cup zucchini, diced (to replace hominy)
• Toppings: cilantro, radishes, shredded lettuce, lime wedges, and sliced avocado

Instructions:

1. In a large pot, combine the shrimp with the broth, onion, garlic, and bay leaf. Bring to a simmer, cooking the shrimp until they are pink and cooked through (about 4-5 minutes). Remove the shrimp and set them aside.
2. Toast the dried guajillo and chipotle chiles in a dry pan for 1-2 minutes, then blend them with cumin, paprika, and a bit of broth until smooth.
3. Add the blended chili sauce to the pot, and stir to combine with the broth. Let it simmer for 15-20 minutes to allow the flavors to meld together.
4. Stir in the diced zucchini and cook for another 10 minutes until the zucchini is tender.
5. Return the shrimp to the pot, and season with salt and pepper to taste. Simmer for another 5 minutes.
6. Serve hot with fresh toppings like cilantro, shredded lettuce, radishes, lime wedges, and avocado slices.

Pozole de Camarón offers a lighter, seafood-inspired version of the beloved Mexican dish. The shrimp add a delicate sweetness, perfectly complemented by the smoky, spicy broth. By substituting zucchini for hominy, the dish remains keto-friendly while still delivering that signature pozole taste. The fresh toppings elevate the dish with their crisp textures and bright flavors, making it a delightful, low-carb lunch option. This recipe is perfect for those seeking a refreshing, flavorful soup without the heaviness of traditional ingredients.

Vegan Pozole (Pozole Vegano)

Vegan Pozole is a plant-based twist on the traditional Mexican dish, featuring a rich, flavorful broth and hearty vegetables. This keto version eliminates the meat and hominy, replacing them with wholesome, low-carb ingredients like cauliflower and mushrooms. The vibrant, spicy broth brings all the traditional flavors, while the mushrooms provide a meaty texture. It’s a satisfying, comforting dish for those following a vegan or keto diet.

Ingredients:

• 2 cups cauliflower florets (to replace hominy)
• 1 cup shiitake mushrooms, sliced
• 4 cups vegetable broth
• 2 dried ancho chiles
• 2 dried pasilla chiles
• 1 teaspoon ground cumin
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 bay leaf
• Salt and pepper to taste
• Toppings: shredded lettuce, radishes, lime wedges, avocado slices, and cilantro

Instructions:

1. In a large pot, combine the cauliflower florets, vegetable broth, onion, garlic, and bay leaf. Bring to a boil, then reduce the heat and simmer for about 15 minutes until the cauliflower is tender.
2. While the cauliflower cooks, toast the ancho and pasilla chiles in a dry pan until fragrant. Remove the stems and seeds, then blend them with cumin, garlic, and a bit of the broth until smooth.
3. Add the blended chili sauce to the pot, and stir to combine with the cauliflower mixture. Simmer for another 10 minutes.
4. Stir in the sliced shiitake mushrooms and cook for an additional 10 minutes, allowing them to soften and absorb the flavors.
5. Season with salt and pepper to taste.
6. Vegan Pozole is a delicious and hearty plant-based alternative to the traditional dish. The combination of cauliflower and mushrooms creates a satisfying, meaty texture without the use of animal products. The rich, spicy broth is infused with the smoky flavors of the dried chiles and cumin, providing the same comforting warmth as the classic pozole. This vegan, keto-friendly version is perfect for anyone seeking a nutritious, flavorful meal that is both filling and low in carbs.

Pork and Spinach Pozole (Pozole con Espinacas)

Pozole con Espinacas is a flavorful variation of traditional pozole, using tender pork and fresh spinach to create a light yet hearty dish. This keto-friendly recipe eliminates the hominy and replaces it with spinach, offering a low-carb, nutrient-dense alternative. The rich broth, infused with chiles and spices, makes it a comforting and filling lunch. It’s a great choice for anyone craving a nutritious, flavorful, and low-carb meal.

Ingredients:

• 2 pounds pork shoulder, cubed
• 4 cups chicken broth
• 2 dried pasilla chiles
• 2 dried guajillo chiles
• 1 teaspoon cumin
• 4 cloves garlic, minced
• 1 small onion, chopped
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Toppings: shredded lettuce, radishes, cilantro, lime wedges, and avocado slices

Instructions:

1. In a large pot, combine the cubed pork with chicken broth, garlic, onion, and bay leaf. Bring to a boil, then reduce heat and simmer for about 1 hour or until the pork is tender and easily shreds.
2. While the pork cooks, toast the pasilla and guajillo chiles in a dry pan for 1-2 minutes until fragrant. Blend the chiles with cumin, garlic, and a bit of broth until smooth.
3. Add the blended chili sauce to the pot with the pork and simmer for another 20 minutes to allow the flavors to meld.
4. Stir in the chopped spinach and cook for another 5 minutes until wilted and tender.
5. Season with salt and pepper to taste.
6. Serve hot with fresh toppings such as shredded lettuce, radishes, cilantro, avocado slices, and lime wedges.

Pozole con Espinacas is a delicious, lighter take on the classic pozole, perfect for anyone following a low-carb or keto diet. The tender pork and rich, spicy broth pair beautifully with the fresh spinach, adding both nutrition and flavor. The vibrant toppings, including fresh lettuce, radishes, and avocado, add texture and brightness, making this dish not only satisfying but also incredibly refreshing. It’s a

Lamb Pozole (Pozole de Cordero)

Pozole de Cordero, or Lamb Pozole, is a rich and savory Mexican soup made with tender lamb and a deep, flavorful broth. This keto-friendly version skips the hominy and uses cauliflower for a low-carb substitute, but the broth remains the star, infused with smoky chiles and aromatic spices. Perfect for a cozy, hearty lunch, this dish offers a unique twist on the traditional pozole and showcases the bold flavors of lamb paired with the comforting, spicy broth.

Ingredients:

• 2 pounds lamb shanks or shoulder, cut into pieces
• 4 cups beef or lamb broth
• 2 dried pasilla chiles
• 2 dried ancho chiles
• 1 teaspoon cumin
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1 bay leaf
• 1 cup cauliflower florets (to replace hominy)
• Salt and pepper to taste
• Toppings: cilantro, diced onions, shredded lettuce, lime wedges, and radishes

Instructions:

1. In a large pot, add the lamb pieces and broth, along with the onion, garlic, and bay leaf. Bring to a boil, then lower the heat and simmer for about 1.5-2 hours until the lamb is tender and falls off the bone.
2. Toast the pasilla and ancho chiles in a dry pan for 1-2 minutes until fragrant. Remove the stems and seeds, then blend the chiles with cumin, garlic, and a bit of broth until smooth.
3. Add the blended chili sauce to the pot, stir, and simmer for an additional 30 minutes to allow the flavors to meld together.
4. Stir in the cauliflower florets and cook for another 10-15 minutes until the cauliflower is tender.
5. Taste the broth and adjust seasoning with salt and pepper.
6. Serve hot, garnished with cilantro, shredded lettuce, diced onions, lime wedges, and radishes.

Lamb Pozole is a distinctive and flavorful variation of traditional pozole, offering a rich, savory broth that highlights the tenderness of the lamb. The substitution of cauliflower for hominy makes this a keto-friendly dish, maintaining the comfort and depth of flavor expected from pozole. The fresh garnishes provide a delightful crunch and brightness, making this meal a satisfying and hearty low-carb lunch. Whether you’re a fan of lamb or just seeking a unique version of pozole, this dish will surely become a new favorite.

Turkey Pozole (Pozole de Pavo)

Pozole de Pavo is a lighter version of the traditional Mexican soup, made with turkey instead of the usual pork or beef. The rich, flavorful broth is still infused with chiles and spices, but the turkey gives it a leaner, healthier twist. This keto-friendly version omits the hominy and uses a combination of radishes and zucchini for texture. It’s perfect for those looking for a low-carb, yet hearty, Mexican-inspired dish.

Ingredients:

• 2 pounds turkey breast or thighs, boneless and skinless, cut into pieces
• 4 cups chicken broth
• 2 dried guajillo chiles
• 2 dried ancho chiles
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 1 cup zucchini, diced (to replace hominy)
• 1 cup radishes, thinly sliced
• Salt and pepper to taste
• Toppings: cilantro, lime wedges, shredded lettuce, and sliced avocado

Instructions:

1. In a large pot, add the turkey pieces, chicken broth, onion, garlic, and bay leaf. Bring to a boil, then reduce the heat and simmer for 1-1.5 hours until the turkey is cooked through and tender.
2. Toast the dried guajillo and ancho chiles in a dry pan for 1-2 minutes until fragrant. Remove the stems and seeds, then blend the chiles with cumin, oregano, garlic, and a cup of broth until smooth.
3. Add the chili sauce to the pot and stir well. Simmer for 15-20 minutes to allow the flavors to blend together.
4. Stir in the zucchini and radishes and cook for another 10-15 minutes until they are tender.
5. Taste the broth and adjust seasoning with salt and pepper.
6. Serve hot with fresh garnishes like cilantro, shredded lettuce, lime wedges, and slices of avocado.

Turkey Pozole offers a leaner, lighter alternative to traditional pozole, without sacrificing flavor. The turkey provides a mild, tender protein, while the rich, spicy broth carries the depth of traditional Mexican flavors. By using zucchini and radishes as substitutes for hominy, this recipe keeps it low-carb and keto-friendly. The addition of fresh garnishes brings a bright contrast to the warm, savory soup, making it a satisfying, healthy lunch option that retains all the comfort of classic pozole.

Pork Belly Pozole (Pozole de Panceta)

ozole de Panceta is a luxurious and indulgent version of the classic pozole, featuring rich, tender pork belly in place of the usual pork shoulder or shank. The flavorful, fatty cuts of pork belly pair beautifully with the deep, smoky broth, making for a comforting, hearty dish. This low-carb variation replaces hominy with a combination of cabbage and cauliflower, ensuring the dish remains keto-friendly. It’s a perfect choice for a special occasion or a hearty lunch.

Ingredients:

• 2 pounds pork belly, cut into cubes
• 4 cups pork or chicken broth
• 2 dried guajillo chiles
• 2 dried pasilla chiles
• 1 teaspoon ground cumin
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 1 cup cauliflower florets (to replace hominy)
• 1/2 head of cabbage, shredded (to replace hominy)
• Salt and pepper to taste
• Toppings: cilantro, sliced radishes, lime wedges, and avocado slices

Instructions:

1. In a large pot, combine the pork belly cubes with the broth, onion, garlic, and bay leaf. Bring to a boil, then lower the heat and simmer for 1-1.5 hours until the pork belly is tender and the flavors meld together.
2. Toast the guajillo and pasilla chiles in a dry pan for 1-2 minutes until fragrant. Remove the stems and seeds, then blend the chiles with cumin, garlic, and a bit of broth until smooth.
3. Add the blended chili sauce to the pot, stir well, and simmer for an additional 30 minutes.
4. Stir in the cauliflower and cabbage, cooking for another 10-15 minutes until both vegetables are tender.
5. Taste the broth and adjust seasoning with salt and pepper.
6. Serve hot with fresh garnishes like cilantro, radishes, avocado slices, and lime wedges.

Pozole de Panceta offers a rich and decadent twist on the classic pozole, with the pork belly providing a succulent and fatty texture that contrasts beautifully with the spicy, smoky broth. The cabbage and cauliflower substitute for hominy makes this version keto-friendly without sacrificing the comfort of the traditional dish. With its deep flavors and luxurious ingredients, this pozole is perfect for those looking for a special, hearty, and low-carb lunch that’s sure to satisfy any craving for Mexican comfort food.

Spicy Beef and Chayote Pozole (Pozole de Res y Chayote)

Pozole de Res y Chayote is a delicious twist on the classic beef pozole, incorporating chayote as a low-carb substitute for hominy. Chayote, a mild-flavored squash, absorbs the rich, spicy broth, making it an excellent choice for anyone on a keto or low-carb diet. The broth is rich with the smokiness of guajillo chiles and the savory depth of beef, creating a truly satisfying and hearty soup. This dish is ideal for a comforting keto lunch, offering the flavors of traditional pozole with a nutritious, low-carb twist.

Ingredients:

• 2 pounds beef stew meat or short ribs, cut into chunks
• 4 cups beef broth
• 2 dried guajillo chiles
• 2 dried chipotle chiles
• 1 teaspoon ground cumin
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 2 chayotes, peeled and diced (to replace hominy)
• Salt and pepper to taste
• Toppings: chopped cilantro, diced onions, shredded lettuce, lime wedges, and radishes

Instructions:

1. In a large pot, add the beef stew meat or short ribs, beef broth, onion, garlic, and bay leaf. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, until the beef is tender and easily shreddable.
2. Toast the guajillo and chipotle chiles in a dry pan for 1-2 minutes until fragrant. Remove the stems and seeds, then blend the chiles with cumin, garlic, and a bit of the broth until smooth.
3. Add the blended chili sauce to the pot, stir, and simmer for another 20 minutes to allow the flavors to combine.
4. Stir in the diced chayote and cook for an additional 10-15 minutes until tender but still firm.
5. Taste the broth and adjust seasoning with salt and pepper.
6. Serve the pozole hot with fresh toppings like cilantro, shredded lettuce, diced onions, lime wedges, and radishes.

Spicy Beef and Chayote Pozole is a flavorful and satisfying keto-friendly variation of the traditional pozole. The chayote serves as an excellent substitute for hominy, providing a tender bite that complements the rich, smoky broth. The beef adds a hearty depth to the dish, making it filling and nourishing. Topped with fresh, crunchy garnishes, this pozole offers a wonderful balance of textures and flavors, making it an excellent choice for a keto lunch that’s both comforting and low in carbs.

Chicken and Avocado Pozole (Pozole de Pollo y Aguacate)

Pozole de Pollo y Aguacate is a fresh, light variation of the classic Mexican pozole, featuring tender chicken and creamy avocado for added richness. This version replaces the traditional hominy with zucchini for a keto-friendly, low-carb option. The flavorful, spicy broth made with green chiles and cilantro adds a refreshing twist, while the creamy avocado and crispy lettuce garnishes bring cool contrast to the heat. Perfect for a lighter, nourishing meal, this dish is ideal for a refreshing keto lunch.

Ingredients:

• 2 pounds chicken breasts or thighs, boneless and skinless, shredded
• 4 cups chicken broth
• 2 dried poblano chiles
• 2 dried serrano chiles (optional for extra heat)
• 1/2 cup cilantro leaves
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1 teaspoon cumin
• 1 zucchini, diced (to replace hominy)
• 1 avocado, sliced
• Salt and pepper to taste
• Toppings: shredded lettuce, lime wedges, chopped onions, cilantro, and radishes

Instructions:

1. In a large pot, combine the chicken breasts or thighs with chicken broth, garlic, onion, and cumin. Bring to a boil, then reduce the heat and simmer for 20-30 minutes until the chicken is cooked through.
2. While the chicken is cooking, toast the poblano and serrano chiles in a dry pan for 1-2 minutes until fragrant. Remove the stems and seeds, then blend the chiles with cilantro and a bit of broth until smooth.
3. Shred the cooked chicken and return it to the pot.
4. Add the blended chili sauce to the pot and stir to combine. Simmer for an additional 15-20 minutes to allow the flavors to meld.
5. Stir in the diced zucchini and cook for another 5-10 minutes until tender.
6. Taste and adjust seasoning with salt and pepper.
7. Serve the pozole hot with fresh garnishes such as shredded lettuce, sliced avocado, chopped onions, lime wedges, and radishes.

Chicken and Avocado Pozole is a fresh and vibrant take on the classic pozole, with creamy avocado adding richness to the light, spicy broth. The zucchini provides a low-carb alternative to hominy, while the flavorful chili sauce infuses the dish with the perfect balance of heat and smokiness. The cool garnishes of avocado, cilantro, and lime bring brightness to the dish, making it a perfect option for a refreshing, keto-friendly lunch. This pozole is not only filling but also packed with flavor, offering a satisfying meal that’s light on carbs but big on taste.

Coconut and Pork Pozole (Pozole de Coco y Cerdo)

Pozole de Coco y Cerdo is an exotic and flavorful variation of traditional pozole, using tender pork and a creamy coconut broth. This dish offers a rich, slightly sweet flavor profile, while the traditional spices and chiles add depth and heat. The coconut milk helps to soften the dish’s heat, creating a beautiful balance of flavors. With the substitution of cauliflower and cabbage instead of hominy, this pozole is a great keto-friendly option for those craving something comforting and rich.

Ingredients:

• 2 pounds pork shoulder or pork belly, cut into cubes
• 4 cups chicken broth
• 1 can (14 oz) full-fat coconut milk
• 2 dried ancho chiles
• 2 dried chipotle chiles
• 1 teaspoon ground coriander
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 1 cup cauliflower florets (to replace hominy)
• 1/2 head of cabbage, shredded (to replace hominy)
• Salt and pepper to taste
• Toppings: cilantro, sliced avocado, shredded lettuce, lime wedges, and radishes

Instructions:

1. In a large pot, combine the pork cubes with chicken broth, garlic, onion, and bay leaf. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours until the pork is tender.
2. While the pork cooks, toast the ancho and chipotle chiles in a dry pan for 1-2 minutes until fragrant. Remove the stems and seeds, then blend the chiles with coriander and a bit of the broth until smooth.
3. Once the pork is tender, add the coconut milk and the blended chili sauce to the pot, stirring to combine. Simmer for 20-30 minutes to allow the flavors to blend.
4. Stir in the cauliflower and cabbage, cooking for another 10-15 minutes until both vegetables are tender.
5. Season the broth with salt and pepper to taste.
6. Serve hot with fresh garnishes such as cilantro, avocado, shredded lettuce, lime wedges, and radishes.

Coconut and Pork Pozole is a unique, comforting take on the traditional pozole, with the creamy coconut milk adding a smooth richness that complements the spicy, smoky broth. The cauliflower and cabbage replace hominy, making it keto-friendly without sacrificing flavor. The addition of fresh garnishes such as cilantro, avocado, and lime provides bright contrasts that enhance the dish’s depth. This pozole is perfect for those seeking a creamy, flavorful, and filling low-carb meal, with a delicious balance of heat and sweetness.

Salmon Pozole (Pozole de Salmón)

Pozole de Salmón is a unique and light variation of traditional pozole, using tender salmon to replace the usual pork or beef. The rich, flavorful broth, made with smoky chiles and aromatic spices, infuses the fish with a delicate flavor, while the zucchini serves as a low-carb alternative to hominy. This dish is ideal for those seeking a keto-friendly, nutrient-packed lunch that is both comforting and fresh. The salmon’s richness adds depth, making this a perfect dish for a cozy and healthy meal.

Ingredients:

• 2 pounds salmon fillets, skinless and boneless, cut into chunks
• 4 cups fish or vegetable broth
• 2 dried guajillo chiles
• 2 dried pasilla chiles
• 1 teaspoon ground cumin
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 bay leaf
• 1 zucchini, diced (to replace hominy)
• Salt and pepper to taste
• Toppings: chopped cilantro, lime wedges, sliced avocado, and radishes

Instructions:

1. In a large pot, combine the salmon with the broth, garlic, onion, and bay leaf. Bring to a simmer, cooking the salmon for 8-10 minutes until cooked through and flakey. Remove the salmon and set aside.
2. Toast the guajillo and pasilla chiles in a dry pan for 1-2 minutes until fragrant. Remove the stems and seeds, then blend the chiles with cumin, garlic, and a bit of broth until smooth.
3. Add the blended chili sauce to the pot, stir, and simmer for another 15 minutes to allow the flavors to meld.
4. Stir in the diced zucchini and cook for 5-10 minutes until tender.
5. Gently return the cooked salmon to the pot, breaking it up into chunks. Season with salt and pepper to taste.
6. Serve the pozole hot with fresh toppings like cilantro, lime wedges, avocado slices, and radishes.

Salmon Pozole is a fresh and vibrant take on the classic pozole, offering a rich and delicate flavor thanks to the tender almon and flavorful broth. The zucchini serves as a great low-carb substitute for hominy, ensuring the dish remains keto-friendly. The fresh toppings add bright flavors that balance the richness of the salmon, making this pozole a delightful and nourishing lunch. It’s the perfect choice for anyone looking for a seafood-inspired, healthy twist on the traditional pozole.

Spinach and Mushroom Pozole (Pozole de Espinacas y Champiñones)

Pozole de Espinacas y Champiñones is a hearty, vegetarian version of pozole, packed with the earthy flavors of mushrooms and the freshness of spinach. This keto-friendly version replaces hominy with a mixture of cauliflower and cabbage, providing a satisfying, low-carb base. The mushrooms create a meaty texture, and the rich broth made with smoky chiles infuses all the vegetables with depth and spice. This dish is ideal for vegetarians or anyone looking for a low-carb, comforting meal that’s full of flavor.

Ingredients:

• 2 cups fresh spinach, chopped
• 2 cups mushrooms (shiitake, button, or cremini), sliced
• 4 cups vegetable broth
• 2 dried ancho chiles
• 2 dried chipotle chiles
• 1 teaspoon ground cumin
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 1 cup cauliflower florets (to replace hominy)
• 1/2 head cabbage, shredded (to replace hominy)
• Salt and pepper to taste
• Toppings: cilantro, sliced radishes, lime wedges, and avocado slices

Instructions:

1. In a large pot, combine the mushrooms, vegetable broth, onion, garlic, and bay leaf. Bring to a boil, then reduce heat and simmer for 20-30 minutes until the mushrooms are tender and the broth has developed flavor.
2. While the mushrooms cook, toast the ancho and chipotle chiles in a dry pan for 1-2 minutes until fragrant. Remove the stems and seeds, then blend the chiles with cumin, garlic, and a little broth until smooth.
3. Add the blended chili sauce to the pot, stir, and simmer for another 10 minutes to let the flavors meld.
4. Stir in the cauliflower florets and shredded cabbage, cooking for 10-15 minutes until both vegetables are tender.
5. Add the chopped spinach and cook for another 5 minutes until wilted.
6. Season the pozole with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro, lime wedges, avocado slices, and radishes.

Spinach and Mushroom Pozole offers a vegetarian-friendly, keto-friendly alternative to the traditional pozole. The combination of mushrooms and spinach adds depth and texture, while the cauliflower and cabbage provide a satisfying, low-carb base. The smoky chili broth infuses the vegetables with rich, complex flavors, making this a comforting and nourishing dish. With its vibrant toppings, this pozole is the perfect choice for a satisfying, low-carb lunch that is full of flavor and texture, making it a great option for both vegetarians and those following a keto diet.

Pork and Cabbage Pozole (Pozole de Cerdo y Col)

Pozole de Cerdo y Col is a low-carb take on traditional pork pozole, swapping hominy for cabbage to make it keto-riendly. The tender pork is cooked to perfection in a rich, flavorful broth, and the cabbage adds a light crunch while still absorbing the delicious flavors of the dish. This pozole is perfect for those looking for a hearty yet healthy meal that is satisfying and full of flavor. The spicy broth, enhanced with smoky chiles, provides depth and warmth, making this a comforting choice for lunch.

Ingredients:

• 2 pounds pork shoulder or pork belly, cut into chunks
• 4 cups chicken or pork broth
• 2 dried pasilla chiles
• 2 dried guajillo chiles
• 1 teaspoon ground cumin
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 bay leaf
• 1/2 head cabbage, shredded (to replace hominy)
• Salt and pepper to taste
• Toppings: chopped cilantro, sliced radishes, lime wedges, and shredded lettuce

Instructions:

1. In a large pot, add the pork chunks, broth, onion, garlic, and bay leaf. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the pork is tender.
2. While the pork is cooking, toast the pasilla and guajillo chiles in a dry pan for 1-2 minutes until fragrant. Remove the stems and seeds, then blend the chiles with cumin and a bit of broth until smooth.
3. Once the pork is tender, add the blended chili sauce to the pot and simmer for another 20-30 minutes to allow the flavors to blend.
4. Stir in the shredded cabbage and cook for an additional 10-15 minutes until the cabbage is tender.
5. Taste the broth and adjust seasoning with salt and pepper.
6. Serve hot with fresh toppings like cilantro, radishes, shredded lettuce, and lime wedges.

Pork and Cabbage Pozole is a keto-friendly alternative to the classic pork pozole, providing the same comforting flavors without the carbs. The tender pork and rich, smoky broth create a hearty base, while the cabbage provides a satisfying, crunchy texture that soaks up all the spices and flavors. The fresh toppings add a nice contrast, making each bite refreshing and full of flavor. This pozole is an excellent low-carb lunch option, perfect for those seeking a hearty, satisfying meal that’s full of Mexican-inspired comfort.

Shrimp and Zucchini Pozole (Pozole de Camarones y Calabacitas)

Pozole de Camarones y Calabacitas offers a delicious seafood variation of the classic pozole, with shrimp adding a light, tender bite to the rich, spicy broth. The zucchini serves as a low-carb replacement for hominy, absorbing the flavors of the broth while remaining crisp. The shrimp, paired with the earthy heat of the chiles, brings a delightful contrast of textures and flavors. This keto-friendly pozole is perfect for a light yet satisfying lunch, offering a refreshing twist on a beloved Mexican dish.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 4 cups seafood or vegetable broth
• 2 dried guajillo chiles
• 2 dried chipotle chiles
• 1 teaspoon ground cumin
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 2 zucchinis, diced (to replace hominy)
• Salt and pepper to taste
• Toppings: chopped cilantro, lime wedges, sliced radishes, and avocado

Instructions:

1. In a large pot, add the shrimp, broth, garlic, onion, and bay leaf. Bring to a simmer, cooking the shrimp for 3-4 minutes until they turn pink and opaque. Remove the shrimp and set aside.
2. Toast the guajillo and chipotle chiles in a dry pan for 1-2 minutes until fragrant. Remove the stems and seeds, then blend the chiles with cumin, garlic, and a bit of broth until smooth.
3. Add the blended chili sauce to the pot, stir, and simmer for 10-15 minutes to allow the flavors to meld.
4. Stir in the diced zucchini and cook for 5-10 minutes until tender.
5. Return the shrimp to the pot, breaking them into smaller pieces. Season with salt and pepper to taste.
6. Serve the pozole hot with fresh toppings like cilantro, lime wedges, radishes, and avocado.

Shrimp and Zucchini Pozole brings a fresh, light, and flavorful alternative to the traditional pozole. The shrimp adds a tender, succulent protein, while the zucchini soaks up the flavorful broth without adding any carbs. The smoky, spicy chile blend enhances the dish, creating a well-rounded, savory base. The garnishes of cilantro, lime, and avocado provide a burst of freshness, balancing the richness of the broth. This keto-friendly pozole is perfect for those seeking a low-carb seafood option that’s both comforting and delicious.

Turkey and Cauliflower Pozole (Pozole de Pavo y Coliflor)

Pozole de Pavo y Coliflor is a lean and nutritious twist on traditional pozole, featuring turkey as a lighter alternative to pork or beef. The cauliflower florets serve as a low-carb substitute for hominy, providing a hearty texture while keeping the dish keto-friendly. The rich broth, made with smoky chiles and spices, creates a deep and flavorful base that complements the lean turkey. This version is perfect for a low-carb lunch that’s still filling and comforting, offering all the flavors of classic pozole with a healthier twist.

Ingredients:

• 2 pounds turkey breast or thighs, cut into chunks
• 4 cups turkey or chicken broth
• 2 dried ancho chiles
• 2 dried chipotle chiles
• 1 teaspoon ground coriander
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 bay leaf
• 1 cup cauliflower florets (to replace hominy)
• Salt and pepper to taste
• Toppings: chopped cilantro, lime wedges, radishes, and avocado slices

Instructions:

1. In a large pot, combine the turkey chunks with broth, garlic, onion, and bay leaf. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the turkey is tender.
2. While the turkey is cooking, toast the ancho and chipotle chiles in a dry pan for 1-2 minutes until fragrant. Remove the stems and seeds, then blend the chiles with coriander and a bit of broth until smooth.
3. Once the turkey is cooked, add the blended chili sauce to the pot and simmer for another 20-30 minutes to allow the flavors to meld.
4. Stir in the cauliflower florets and cook for 10-15 minutes until tender.
5. Taste the broth and adjust seasoning with salt and pepper.
6. Serve the pozole hot with fresh toppings like cilantro, lime wedges, radishes, and avocado slices.

Turkey and Cauliflower Pozole is a lean and flavorful version of the classic pozole, perfect for anyone seeking a low-carb, keto-friendly meal. The turkey provides a lean protein, while the cauliflower adds a satisfying texture that complements the rich, spicy broth. The smoky and earthy flavors of the chiles bring depth to the dish, making it both comforting and flavorful. The fresh garnishes of cilantro, radishes, lime, and avocado elevate the pozole, creating a balanced and nourishing lunch option that’s light yet satisfying.

Lamb Pozole (Pozole de Cordero)

Pozole de Cordero is a rich, hearty variation of traditional pozole, using tender lamb as the protein of choice. The robust flavors of the lamb combine beautifully with the spicy, smoky broth made with a blend of dried chiles and spices. This pozole is traditionally served with hominy, but for a keto-friendly alternative, cauliflower or cabbage can be used instead. The dish is full of deep, savory flavors and is perfect for a cozy, filling lunch, offering a satisfying, rich meal without the carbs.

Ingredients:

• 2 pounds lamb shoulder or shank, cut into chunks
• 4 cups beef or chicken broth
• 2 dried pasilla chiles
• 2 dried guajillo chiles
• 1 teaspoon ground cinnamon
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 bay leaf
• 1 cup cauliflower florets or shredded cabbage (to replace hominy)
• Salt and pepper to taste
• Toppings: chopped cilantro, lime wedges, diced onions, and radishes

Instructions:

1. In a large pot, add the lamb, broth, garlic, onion, and bay leaf. Bring to a boil, then reduce heat and simmer for 2-3 hours until the lamb is tender and easily shreddable.
2. Toast the pasilla and guajillo chiles in a dry pan for 1-2 minutes until fragrant. Remove the stems and seeds, then blend the chiles with cinnamon and a little bit of broth until smooth.
3. Once the lamb is tender, add the blended chili sauce to the pot and simmer for an additional 20-30 minutes to allow the flavors to meld.
4. Stir in the cauliflower florets or shredded cabbage and cook for 10-15 minutes until tender.
5. Season the pozole with salt and pepper to taste.
6. Serve hot with fresh toppings like cilantro, lime wedges, diced onions, and radishes.

Lamb Pozole offers a rich, flavorful alternative to the classic pozole, with the lamb’s robust taste adding depth to the spicy, smoky broth. The cauliflower or cabbage serves as a perfect low-carb replacement for hominy, while the cinnamon adds a subtle warmth to the dish. The fresh garnishes provide a crisp, refreshing contrast to the richness of the lamb, making this a perfect dish for a cozy, satisfying lunch. This pozole is ideal for those seeking a filling and flavorful low-carb meal with the indulgent flavors of traditional Mexican cuisine.

Chicken and Kale Pozole (Pozole de Pollo y Col Rizada)

Pozole de Pollo y Col Rizada combines the lean protein of chicken with the earthy flavors of kale, creating a nutrient-packed, keto-friendly version of traditional pozole. The kale replaces hominy, providing a low-carb alternative that adds texture and nutritional value. The chicken, simmered in a flavorful broth made from smoky chiles and spices, becomes tender and absorbs all the rich flavors of the soup. This pozole is perfect for a healthy, comforting lunch, offering the perfect balance of protein, fiber, and savory goodness.

Ingredients:

• 2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
• 4 cups chicken broth
• 2 dried pasilla chiles
• 2 dried guajillo chiles
• 1 teaspoon ground cumin
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 bay leaf
• 2 cups kale, chopped (to replace hominy)
• Salt and pepper to taste
• Toppings: chopped cilantro, lime wedges, avocado, and radishes

Instructions:

1. In a large pot, add the chicken, broth, garlic, onion, and bay leaf. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the chicken is cooked through and tender.
2. While the chicken cooks, toast the pasilla and guajillo chiles in a dry pan for 1-2 minutes until fragrant. Remove the stems and seeds, then blend the chiles with cumin and a bit of broth until smooth.
3. Once the chicken is cooked, add the blended chili sauce to the pot and simmer for another 10-15 minutes to allow the flavors to blend.
4. Stir in the chopped kale and cook for another 5-7 minutes until the kale is tender.
5. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with cilantro, lime wedges, avocado slices, and radishes.

Chicken and Kale Pozole offers a healthy, low-carb twist on traditional pozole. The kale adds both texture and nutrients, making this a perfect choice for anyone looking to enjoy a hearty, nutritious meal. The chicken’s tender, juicy texture combined with the smoky, spicy broth makes each spoonful flavorful and comforting. The fresh toppings add a vibrant contrast, enhancing the dish’s flavor. This keto-friendly pozole is ideal for a nourishing lunch that’s satisfying, full of flavor, and packed with good-for-you ingredients.

Beef and Cabbage Pozole (Pozole de Res y Col)

de Res y Col is a hearty and rich variation of the traditional beef pozole, where the usual hominy is replaced with cabbage, making it low-carb and keto-friendly. The beef is slow-cooked in a rich, flavorful broth made from dried chiles, garlic, and spices, while the cabbage adds a crunchy texture that contrasts beautifully with the tender beef. This dish is perfect for anyone craving a comforting, flavorful lunch that’s filling yet low in carbs, making it a great option for a keto diet.

Ingredients:

• 2 pounds beef chuck or short ribs, cut into chunks
• 4 cups beef broth
• 2 dried ancho chiles
• 2 dried guajillo chiles
• 1 teaspoon ground cumin
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 bay leaf
• 1/2 head cabbage, shredded (to replace hominy)
• Salt and pepper to taste
• Toppings: chopped cilantro, lime wedges, radishes, and avocado slices

Instructions:

1. In a large pot, add the beef, broth, garlic, onion, and bay leaf. Bring to a boil, then reduce heat and simmer for 2-3 hours, until the beef is tender and easily shreddable.
2. While the beef is cooking, toast the ancho and guajillo chiles in a dry pan for 1-2 minutes until fragrant. Remove the stems and seeds, then blend the chiles with cumin and a bit of broth until smooth.
3. Once the beef is tender, add the blended chili sauce to the pot and simmer for an additional 20-30 minutes to allow the flavors to meld.
4. Stir in the shredded cabbage and cook for 10-15 minutes until the cabbage is tender but still slightly crunchy.
5. Taste the broth and adjust seasoning with salt and pepper.
6. Serve the pozole hot with fresh toppings like cilantro, lime wedges, radishes, and avocado slices.

Beef and Cabbage Pozole is a flavorful, keto-friendly version of the traditional pozole. The slow-cooked beef is tender and rich, absorbing the deep flavors of the spicy, smoky broth. The cabbage acts as a low-carb substitute for hominy, adding both texture and nutritional value. With the addition of fresh toppings like cilantro, lime, radishes, and avocado, each bite is full of vibrant flavors. This dish makes for a filling, savory lunch that delivers comfort and nourishment without the carbs, making it a perfect choice for a keto diet.

Vegetarian Green Pozole (Pozole Verde Vegetariano)

Pozole Verde Vegetariano is a fresh and vibrant take on the classic pozole, featuring a blend of green chiles, tomatillos, and zucchini to create a satisfying and keto-friendly version. The zucchini acts as a low-carb substitute for hominy, providing a hearty texture while still being light and healthy. This vegetarian pozole is rich in flavor from the tangy green sauce and packed with the goodness of vegetables. It’s the perfect choice for a refreshing, filling, and low-carb lunch that doesn’t compromise on flavor.

Ingredients:

• 4 cups vegetable broth
• 2 dried pasilla chiles
• 2 dried guajillo chiles
• 1 cup tomatillos, husked and chopped
• 2 cups zucchini, diced (to replace hominy)
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 teaspoon ground cumin
• 1 bay leaf
• Salt and pepper to taste
• Toppings: chopped cilantro, lime wedges, radishes, and avocado slices

Instructions:

1. In a large pot, add the vegetable broth, garlic, onion, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes to infuse the flavors.
2. Toast the pasilla and guajillo chiles in a dry pan for 1-2 minutes until fragrant. Remove the stems and seeds, then blend the chiles with tomatillos, cumin, and a bit of broth until smooth.
3. Add the blended green sauce to the pot, stir, and simmer for another 10 minutes to allow the flavors to meld.
4. Stir in the diced zucchini and cook for 5-10 minutes until tender.
5. Taste and adjust seasoning with salt and pepper.
6. Serve the pozole hot with fresh toppings like cilantro, lime wedges, radishes, and avocado slices.

Vegetarian Green Pozole offers a flavorful, low-carb alternative to the traditional pozole, packed with vibrant green chile and tomatillo flavors. The zucchini provides a satisfying texture, while the smoky and tangy broth creates a rich base. This pozole is light yet hearty, making it perfect for a refreshing lunch. The fresh toppings add brightness and crunch, elevating the dish even further. This vegetarian and keto-friendly version of pozole is perfect for anyone looking for a delicious, healthy, and comforting meal without the carbs.

Note: More recipes are coming soon