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I’ve never had traditional pozole, but this grain- and nightshade-free version has plenty of black pepper for spice and riced cauliflower for some of that hominy texture. It’s an excellent, hearty soup for this time of year!

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Pozole

Prep Time10

Cook Time45

Total Time55

Servings servings

Ingredients

2 tablespoons coconut oil
1/2 small onion chopped, omit for IC
3 cloves garlic minced
1 1/2 pounds pork chopped
4 cups chicken broth
1 head cauliflower riced
2 teaspoons ground black pepper omit for AIP
1 teaspoon dried oregano
1/8 teaspoon sea salt

Equipment

cookware

Instructions

Heat the fat in a stock pot over medium heat.
Cook the onion and garlic until the onion is tender.
Add the pork and sear both sides.
Pour in the broth and simmer 10 minutes.
Add the remaining ingredients and simmer another 30 minutes or until the pork is cooked through, then serve hot.