Primal Corn-Free Pozole Verde (Paleo, Keto, AIP, Animal-Based, Carnivore)
Warm Your Winter Nights with this Grain-Free, Nightshade-Free Primal Corn-Free Pozole Verde Stew Recipe. Paleo, Keto, AIP, Animal-Based, Carnivore Options.
In this blog post, we will be exploring the delicious and healthy world of Primal Pozole Verde. This traditional Mexican dish is typically made with hominy, meat, and a flavorful green sauce and is commonly enjoyed in the southern regions of North America. However, we will be putting a healthy twist on this classic recipe by using grain-free and nightshade-free ingredients.
Each ingredient plays a crucial role in creating the flavors and textures of the dish. The chicken thighs provide a tender and juicy protein source, while the bone broth forms the base of the soup. Zucchini and white sweet potato act as grain-free alternatives to hominy, adding a satisfying texture to the dish. Spinach adds a beautiful green color, green onion and garlic provide aromatic flavors, while cilantro and lime juice add a fresh and tangy element. Finally, cumin, salt, and pepper enhance the overall taste of the recipe.
Not only will this make the dish suitable for those with dietary restrictions, but it will also provide numerous health benefits. So, let’s dive in and learn how to make this nutritious and delicious soup!
*Some images have been enhanced with the assistance of AI. This post contains affiliate links.
Why Choose Grain-Free and Nightshade-Free Ingredients?
Choosing grain-free and nightshade-free ingredients for your Primal Corn-Free Pozole Verde can have numerous benefits for your overall health. Grains, such as corn, can be difficult for some people to digest and may cause inflammation in the body. By opting for grain-free alternatives like white sweet potato or zucchini, you can reduce the risk of digestive issues and promote better gut health.
Nightshade vegetables, such as tomatoes and peppers, contain a compound called solanine, which can cause inflammation in some individuals. By eliminating nightshade vegetables from your recipe, you can reduce the risk of inflammation and improve symptoms for those with conditions like arthritis or autoimmune diseases.
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Variations of this Primal Corn-Free Pozole Verde Recipe
While this recipe is already delicious, there are several variations you can try to make it your own. Here are a few ideas:
– Swap out the chicken thighs for leftover cooked pork shoulder or crumbled ground beef for a different protein option.
– Add some diced carrots or fennel bulb for added texture and flavor.
– Experiment with different types of broth, such as chicken or beef, to change the overall taste of the dish.
– For a creamy version, substitute 1 cup of milk (or primal-friendly dairy-free milk) for 1 cup of the bone broth.
Go Nightshade-Free with this Delicious Primal Corn-Free Pozole Verde
In conclusion, this stew is a delicious and healthy twist on a traditional Mexican dish. By using grain-free and nightshade-free ingredients, you can enjoy this flavorful soup while reaping the benefits of improved gut health and reduced inflammation. The recipe is easy to follow and can be customized to suit your taste preferences. So why not celebrate the new year by trying this nutritious and delicious recipe? Your taste buds and your body will thank you.
XX, Sam
*Not medical advice.
Sources
https://draxe.com/nutrition/nightshade-vegetables/
https://www.amymyersmd.com/article/problem-grains-legumes
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Primal Corn-Free Pozole Verde (With Paleo, Keto, AIP, Animal-Based, Carnivore Options)
Ingredients
SOUP
- 1 + 3 cup bone broth divided
- 2 lb boneless skinless chicken thighs
- 1 zucchini diced
- 1 white sweet potato peeled and diced
- 4 clove garlic minced
- 1 bunch green onions sliced
- 1 bunch cilantro chopped
- 2 cup baby spinach
- 2 Tbsp arrowroot starch
- Juice of 2 limes
- 1 tsp cumin
- ½ tsp ground ginger or ground horseradish
- Sea salt and black pepper to taste
OPTIONAL TOPPINGS
- Shredded green cabbage
- Thinly sliced radishes
- Chopped cilantro
- Shredded cheese
Instructions
- In a large pot, bring 3 cups of broth to a boil. Add the chicken thighs and cook until they are fully cooked and tender, about 20 minutes. Remove the chicken from the pot and set aside to cool.
- To the broth in the same pot, add the zucchini, white sweet potato, and garlic. Cook until the vegetables are tender, about 10 minutes.
- While the vegetables are cooking, shred or dice the cooled chicken thighs. Return the chicken to the pot.
- In a blender, puree the remaining 1 cup of broth with the green onions, cilantro, spinach, and arrowroot until smooth.
- Immediately stir in the pureed green broth, lime juice, and dry seasonings. Simmer for 10 minutes or until steaming and thickened.
- Serve hot and garnish with optional toppings.
