Chicken Verde Pozole

by Chef Adam Lambay

Craving Mexican but worried about all the carbs that come with it? Chef Adam cut the carbs by omitting the beans in traditional pozole and found more flavor by using tomatillo sauce. It goes together in a flash and uses convenience foods so it’s great for a weeknight.

2 Tbsp Vegetable Oil
1 Medium Yellow Onion, diced
1-2 tsp Chili Powder (to taste or optional)
1/4 C Tomato Paste
1 16 oz. Can Hominy, rinsed and drained
1 16 oz. Jar Tomatillo Salsa
8 Cups Low-Sodium Chicken Stock
1 Rotisserie Chicken, about 4 cups shredded, without skin & fat
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper
Garnishes: Fresh Cilantro, Sour Cream, Lime Wedges, Sliced Jalapenos

Heat the oil over medium heat in a large stock pot. Add the onion and cook until it turns translucent but don’t let it develop any color. When the onion is translucent and tender add the chili powder and tomato paste. Stir for about 2 minutes to flavor the oil and onions. Add the hominy, chicken stock, and tomatillo salsa. Bring to a boil then turn down to low and simmer, uncovered, for about 30 minutes. Add the shredded chicken, and salt and pepper. Adjust seasonings to taste.

Serve in deep bowls. Set garnishes in center of table. Let guests personalize by garnishing as they choose. (Note: Carb count only includes the Pozole, not the garnishes.)

Serves 12 – approximately 13 g net carbs per serving

Note: A Life Well Eaten follows diabetic educator guidelines for determining net carbs.
Suggested formula is total carbs minus half the fiber, i.e. 16g carbs and 4g fiber would be 14g net carbs. The food industry determines net carbs as total carbs minus fiber which would come in at 12g net carbs.

Watch Chef Adam prepare Chicken Verde Pozole