The Best Spicy Keto Pozole Rojo

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  • prep time

    prep time

    30 min

  • cook time

    cook time

    3 h 0 min

  • ready time

    ready time

    3 h 30 min

The Best Spicy Keto Pozole Rojo

Traditional Mexican pozole is a soup made with rich pork broth, hominy, and a puree of rehydrated dried guajillos and garlic. You can top the soup with many toppings like shredded cabbage, radishes, cilantro, diced white onion, lime juice, avocado, sour cream, or hot sauce. The soup is spicy and robust, perfect for cooler months or meal prepping as it makes a significant amount. You will love this traditional recipe made into a Keto Mexican recipe.

What is the process for making pozole?

Pork shoulder is diced and seared in avocado oil and then simmered in water to make a rich broth. Starting the dish with fatty meat like pork shoulder is a way to ensure a high protein and high-fat meal! Meals like these are perfect for a low carb Diet. After the pork shoulder begins to simmer in the liquid, a puree of rehydrated dried guajillo chili peppers and garlic cloves are added to the soup. The pork is then cooked until it is completely tender. Traditionally pozole has hominy, but to make this Keto, we replaced it with cauliflower rice which gives it a similar texture.

What can I do with leftovers?

This recipe makes a large amount of soup! There will be plenty of leftovers that will keep refrigerated for up to a week or frozen for up to three months. If freezing, place the soup in individual containers, so it is easier to thaw and reheat.

Serving suggestions

Keto Nacho Chips would be the perfect accompaniment to this spicy and robust soup:

https://www.carbmanager.com/recipe-detail/ug:c4525731-3090-751f-bfec-145a1310628b/keto-mexican-style-vegan-nacho-chips

  • Net Carbs

    4 g

  • Fiber

    2.4 g

  • Total Carbs

    6.4 g

  • Protein

    55.1 g

  • Fats

    33.9 g

558 cals

The Best Spicy Keto Pozole Rojo

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Pork roast, shoulder, fresh, no visible fat eaten

    Pork roast, shoulder, fresh, no visible fat eaten

    3.5 lb

  • Avocado oil

    Avocado oil

    2 tbsp

  • Coarse Kosher Salt

    Coarse Kosher Salt

    1 tbsp

  • Dried guajillo peppers

    Dried guajillo peppers

    1 oz

  • Garlic

    Garlic

    4 clove

  • Water

    Water

    1 cup

  • Bay leaf

    Bay leaf

    3 tsp

  • Cumin, ground

    Cumin, ground

    1 tsp

  • Oregano, ground

    Oregano, ground

    2 tbsp

  • Salt, sea salt

    Salt, sea salt

    1.5 tsp

  • Cauliflower rice

    Cauliflower rice

    10 oz

  • Cabbage

    Cabbage

    1 cup

  • White onion

    White onion

    0.5 cup

  • Cilantro

    Cilantro

    0.5 cup, chopped

  • Lime

    Lime

    1 each - 2" diameter

  • Radish

    Radish

    8 tbsp, sliced

Recipe Steps

steps 10

3 h 30 min

  • Step 1

    Cut a pork shoulder into 1” cubes. Season the pork with 1 tbsp kosher salt and toss well. Set aside as you preheat the pan.
    Step 1
  • Step 2

    Heat a large stockpot over medium-high heat until hot. Add in half of the avocado oil and begin to sear the pork in batches, careful not to crowd the pan. There should be some residual oil in the pan to repeat another batch; if not, add a little more of the remaining oil and continue to sear the remaining meat. Remove any seared meat to a bowl.
    Step 2
  • Step 3

    Once all the meat is seared, return it to the pan. Add in four minced garlic cloves. Stir well. Add in the bay leaves, oregano, ground cumin, and 1 ½ tsp sea salt.
    Step 3
  • Step 4

    Add in two quarts of water, bring the mixture to a boil. Once the broth is at a boil, bring it down to a simmer. Continue to cook the meat in the broth like this as you prepare the other ingredients.
    Step 4
  • Step 5

    In the meantime, rehydrate the guajillo peppers. One ounce of pepper is about three large peppers. The heat of the peppers can vary considerably, so begin with 1 oz. Break the stems off the chilies and shake out any seeds into the trash. Toast the chilies in a pan until fragrant but not burnt. It is ok if they develop some color.
    Step 5
  • Step 6

    Bring a small pot of water to boil and add the chiles. Cover the pot with a lid and allow the chilies to soak for 15-20 minutes. The chilies need to be pliable enough to puree into a smooth sauce.
    Step 6
  • Step 7

    Drain the liquid from the chiles and place them in a blender with four whole garlic cloves and 1 cup of water. Puree well until smooth.
    Step 7
  • Step 8

    Pour half of the puree into the soup. Make sure the meat is cooked through before tasting, but check for spiciness. Add the remaining puree, if desired. If your chilies are weaker or you like a more robust flavor, make more puree.
    Step 8
  • Step 9

    Simmer the meat for 2-3 hours or until tender. In the meantime, prepare the toppings by chopping the white onion and cilantro (combine these two in a bowl), shredding the cabbage, slicing the radishes, and cutting the limes into wedges.
    Step 9
  • Step 10

    Serve the soup with these toppings on the side for people to choose how they want to garnish their soup. Other toppings can include sour cream, avocado, and more hot sauce.
    Step 10

Comments 3

  • DrBriDC

    DrBriDC 2 years ago

    1st The cauliflower just gets added at end for substance. I used bone broth instead of water and added thinly sliced zucchini, Cholula sauce, skipped radishes and cabbage, and added a cup of medium salsa (not chunky). My family said it was their favorite recipe yet

    • Maureen_23@hotmail.com

      Maureen_23@hotmail.com 3 years ago

      What happened to the cauliflower? It was never mentioned?

      • FabulousKetone567985

        FabulousKetone567985 3 years ago

        That's what I was wondering and no one with Carb Manager seems to be replying??