Keto Pozole Rojo

Keto Pozole Rojo is a low-carb twist on the traditional Mexican soup, featuring tender shredded pork in a rich, spicy red sauce. This hearty dish is packed with flavor while keeping you within your ketogenic lifestyle.

Ingredients

• Pork shoulder - 300 grams
• Chicken broth - 500 ml
• Diced tomatoes - 200 grams
• Dried guajillo chilies - 3
• Dried ancho chilies - 2
• Garlic - 3 cloves
• Onion - 1 small, chopped
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - to taste
• Pepper - to taste
• Olive oil - 1 tablespoon
• Lime - 1, cut into wedges
• Radishes - 4, thinly sliced
• Avocado - 1, diced
• Fresh cilantro - a handful, chopped

Steps

1. Soak the dried guajillo and ancho chilies in hot water for about 15 minutes until softened. Drain and remove stems and seeds.
2. In a blender, combine the softened chilies, diced tomatoes, garlic, cumin, oregano, and a pinch of salt and pepper. Blend until smooth.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the pork shoulder to the pot and brown on all sides, about 8-10 minutes.
5. Pour the chili-tomato mixture over the pork and add the chicken broth. Stir to combine and bring to a simmer.
6. Cover and cook on low heat for about 60 minutes or until the pork is tender and easily shreds.
7. Once cooked, remove the pork, shred it using two forks, and return it to the pot. Adjust seasoning with more salt and pepper if needed.
8. Serve hot, garnished with diced avocado, sliced radishes, and fresh cilantro, with lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Low in carbohydrates, making it suitable for ketogenic diets.

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