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Slow carb posole with garbanzo beans

Slow Carb Pozole with Garbanzo Beans

Course Main Course
Cuisine Mexican
Keyword mexican pozole, posole, pozole
Meat & Poultry pork
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Calories 203kcal


  • 2 cups garbanzo beans
  • 2 Tbsp olive oil
  • 2 lbs pork shoulder cut into 1-inch (bite size) cubes
  • 1 tsp salt
  • 1 large` onion chopped
  • 2-3 cloves garlic minced
  • 1 tsp dried oregano
  • 2 tsp smoky ancho blend
  • 1 tsp chipotle spice
  • 1 1/2 tsp unsweetened cocoa
  • 10 cups chicken stock
  • garnishes options include avocados, chopped red onion, chopped cilantro, sliced radishes, or lime wedges


  • If using dried beans, soak them in 8-9 cups of water overnight or for about 8 hours and then rinse before using (measure the 2 cups after soaking). If using canned garbanzo beans, pour them in a strainer and rinse the gel off.
  • Preheat oven to 325 degrees F
  • In a large Dutch oven (or oven-proof pot), heat 1 Tbsp oil over medium high heat. Season the pork with salt and pepper and brown the pork on all sides. You will need to work in batches to get a good sear. Do not overcrowd the pan. It took me 3 batches and I added the second Tbsp oil in the second batch. It takes about 5-8 min. per batch.
  • When all of the pork is seared, return all the meat to the pot and add the onions and garlic. Saute the onion and garlic with the pork over medium heat, stirring occasionally for around 5 minutes.
  • Add garbanzo beans, oregano, ancho spice, chipotle spice, cocoa, chicken stock to pot and stir to combine. Salt and pepper to taste at this point.
  • Bring the mixture to a boil, stirring occasionally, and then cover the pot and place it in the oven for about 2 hours, or until pork is tender
  • Ladle the pozole into bowls and garnish and serve.


Calories: 203kcal | Carbohydrates: 24.1g | Protein: 30.7g | Fat: 8.3g