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 low 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, we grow poblano and pasilla peppers and smoke them and grind them on the farm. Click here for a supremely fresh, smoky ancho powder blend.
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 chiles
Easy Low Carb Pork Posole (Crock Pot)
Low Carb Pork Posole
- 1 Tbsp ground cumin toasted and then ground if possible
- 1 Tsp oregano
- 1/4 cup ground Ancho chile powder
- 1 tsp unsweetened cocoa powder optional
- 1 large onion chopped
- 4-6 garlic cloves minced
- 4 cups chicken broth
- 1 tsp salt
- 2- 14 (28) oz cans white navy beans (or 2 cups of dried navy beans soaked overnight)
- 2 1/2- 3 lbs boneless pork shoulder aka Boston Butt, cut into small chunks (for more taste you can sear the chunks before adding to crock pot)
- Combine the first 9 ingredients in the crock pot and stir together.
- Add the pork and submerge in the liquid stock. **note: if you want enhanced flavor, sear the pork chunks in batches before adding to pot).
- Cook on low 6-8 hours or until meat is tender. Taste, and add more salt and ancho chile powder if needed.
- Serve with Mexican garnishes such as sliced avocados, sliced radishes, chopped cilantro, chopped red onions or lime wedges
- 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.
For another version of low carb pork posole (where the meat is seared first and then slow cooked), click here.
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!
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