Pozole 🍲/ Low Carb

Name: Pozole 🍲/ Low Carb
Total time: 7200 s
Yield: 6 servings
Ingredients: 2.2 lbs pork (such as shank, ribs, or shoulder); 1 large head cauliflower; 1/2 head garlic; 1 onion; Salt; 6 guajillo chiles (mirasol); 2 arbol or morita chiles (optional); 2 ancho chiles; Crushed dried oregano; Shredded lettuce; Thinly sliced red radishes; Chopped onion; Lime juice; Tostadas; Avocado (optional); Pork rinds (optional); Sour cream (optional)

Bibi García @Bibi

In this recipe, we swap out the corn for cauliflower. The flavor barely changes, it's much quicker to make, and it's very low in carbs. Enjoy without guilt.

Bibi García @Bibi

In this recipe, we swap out the corn for cauliflower. The flavor barely changes, it's much quicker to make, and it's very low in carbs. Enjoy without guilt.

Saved

Ingredients

1 1/2 hours

6 servings

2.2 lbspork (such as shank, ribs, or shoulder)
1large head cauliflower
1/2 headgarlic
1onion
Salt
6guajillo chiles (mirasol)
2arbol or morita chiles (optional)
2ancho chiles
Toppings
Crushed dried oregano
Shredded lettuce
Thinly sliced red radishes
Chopped onion
Lime juice
Also serve with:
Tostadas
Avocado (optional)
Pork rinds (optional)
Sour cream (optional)

Saved

Steps

1 1/2 hours

1

Remove the stem from the cauliflower and cut the florets into pieces about the size of corn kernels. This may take the most time, but it gets easier with practice. Rinse and set aside.
2

Place the pork, cut into medium pieces, in a pressure cooker with the garlic, half the onion, and salt. Cook for 30 minutes.
3

In boiling water, add the cleaned and seeded chiles. Boil for 10 minutes over medium-low heat. Let cool, then blend with salt, a little oregano, cumin, and 1 whole clove.
4

Once the pressure cooker has cooled and can be opened, skim off any fat from the surface. Add the blended chile mixture, straining it through a sieve. Return to the stove and simmer over medium heat for 10 minutes to blend the flavors.
5

Slice the radishes thinly, shred the lettuce, and finely chop the onion. Have these ready to serve along with lime juice, oregano, and tostadas.
6

To replace the corn with cauliflower, you can do it two ways: Place a portion of raw cauliflower in each bowl and ladle the meat and broth over it—the cauliflower can be eaten raw and stays crunchy (this is my preferred way). Or, add the cauliflower to the broth and simmer for a few minutes, making sure it doesn't get too soft. You really won't miss the corn; the flavor is almost the same as the original.
7

Extra salsa: For more heat, boil 1/2 cup arbol chiles (seeded), blend without the cooking water with white vinegar and salt, then strain.