Keto Pozole
A low carb version of traditional Mexican Pozole.
Ingredients
Preparation
INGREDIENTS
4 ounces of mild chili powder,
One tablespoon tomato paste
Salt to taste.
3 lbs pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat. I seasoned the meat before searing with above spices.
8 cloves garlic, 4 cloves roughly chopped, and
10 whole cloves punched into a small whole onion.
3 bay leaves
1 Tablespoon ground cumin
2Tbsp of dry oregano (Mexican oregano if available)
Seer meat in olive oil first, cover with water and soup spices. Simmer until meat is tender.
Garnishes (can prep while pozole is cooking):
Half a small cabbage, thinly sliced
One bunch cilantro, chopped
1/2 white onion, chopped
2 avocados, chopped
4 limes, quartered
A bunch of red radishes, sliced thin
Cheddar Cheese
Sour cream
Pork rinds for Dipping.
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