Pozole Verde with Shredded Pork and Crispy Tostadas

Tender simmered pork loin served in a bright herb-and-lime broth alongside crispy gluten-free corn tostadas, fresh shredded green cabbage, and sliced radishes.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.06/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-FODMAP
• Low-Sugar
• Low-Cholesterol
• Low-Calorie

Tags

• one-pot
• comfort food
• tangy
• healthy
• fresh

Ingredients

• 1 pound pork loin (boneless, trimmed, cut into 1-inch cubes)
• 4 cup chicken broth (low-FODMAP, onion-free and garlic-free)
• 1 can canned diced green chiles (4 oz can)
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 cup fresh cilantro (finely chopped)
• 0.25 cup lime juice (freshly squeezed)
• 2 cup green cabbage (finely shredded)
• 6 radishes (thinly sliced)
• 8 corn tostada shells (gluten-free)

Instructions

1. Place pork loin cubes, low-FODMAP chicken broth, canned diced green chiles, ground cumin, and 1 teaspoon of salt into a large pot over medium-high heat. Bring to a boil, then lower the heat to medium-low, cover with a lid, and simmer gently for 30 minutes until the pork is fork-tender and reaches at least 145 degrees F.
2. Using two forks, gently shred the pork cubes directly inside the pot. Remove from heat and stir in fresh lime juice and finely chopped fresh cilantro.
3. Ladle the warm shredded pork and savory green broth into deep soup bowls.
4. Top each bowl with shredded green cabbage and sliced radishes, serving alongside crisp corn tostadas for dipping and scooping.

Notes

Verify that your corn tostadas contain solely corn, oil, and salt with no added wheat starch or seasonings.

Nutrition (per serving)

• Calories: 372
• Protein: 25.6 g
• Carbohydrates: 29 g
• Fat: 17.5 g
• Fiber: 4.1 g
• Sodium: 2055 mg
• Saturated Fat: 7.1 g
• Sugar: 3.5 g
• Cholesterol: 56 mg