The classic Mexican posole is a rich stew made with pork butt, hominy, mixed chiles and flavored broths. But alas, hominy is corn and corn is not compliant with a slow carb diet. Not to worry however! This variation of a low carb pork posole is every bit as tasty with navy beans standing in for the hominy.
What? You’re on a ketogenic diet? Well then, please substitute cabbage for the hominy instead. It’s all good. And I mean really good.
Ancho chiles in Low Carb Pork Posole
The ground ancho chile is the key to the flavor here, and go as fresh as you possibly can with the anchos. Ancho chile powder is not the same things as generic “Chili Powder” that you get at the grocery by the way. The generic stuff is usually a blend of multiple ingredients such as cumin, oregano, garlic powder and ground chiles and the ratio of each ingredient varies widely between brands.
You can usually find ground ancho chile at Latin grocery stores and sometimes in regular supermarkets in the Mexican grocery aisle. If you want really fresh ancho powder, you can buy some whole dried anchos from me and grind them up yourself. I sell them at the local farmers’ markets, but if you don’t live in Minnesota, contact me at firstname.lastname@example.org and order some.
Pork Posole Toppings for the Crowd
This recipe for low carb pork posole makes a lot and if you don’t want to have it for lunch all week, share it with your family or invite some friends over. It’s always fun to put a platter of toppings on the table so everyone can add them to their soup, and most of the traditional garnishes/toppings are also low carb! Here are a few ideas:
- thinly sliced red radish
- shredded cabbage
- diced avocado
- Queso Fresco
- lime juice
- diced fresh green chile
Recipe for “Slow” Carb Pork Posole
- 1 tsp ground cumin, toasted and then ground if possible
- 1 Tbsp oregano
- 3 bay leaves
- 1/2 cup ground Ancho chile powder
- 2 1/2 – 3 lbs boneless pork shoulder (aka Boston Butt), cut into small chunks
- 1 large onion, diced
- 6 garlic cloves, minced
- 4 cups chicken broth
- 1 Tbsp salt
- 2 cans of white navy beans (or 2 cups of dried navy beans soaked overnight)
- substitute cabbage in for the navy beans if you are strictly ketogenic or use hominy for beans if you just want a classic version
- Combine all of the ingredients in a crockpot or slow cooker and cook on low 6-8 hours or until meat is tender. Add salt and more Ancho chile powder if needed.
- This is even better the next day. Just turn the slow cooker back on low for a couple more hours. You really can’t overcook.
Online Coaching Available:
I have followed the slow carb diet for 3 years and the keto diet for 2 years now, and I have put my “been there done that” knowledge to work helping people figure it out. I am currently an online diet coach (info can be found here if you’re interested), and have just hit the 250 client mark. Come and visit me and see if online coaching might be for you!
If not for diet, there are other coaches on the site that coach anything from writing a blog, to getting up early, to getting rid of that pesky procrastination. Explore the site while you are there. There are some wonderful coaches and the testimonials will tell you what you need to know. Click here to get to my profile and then explore others from there.