Rich, smoky, and full of authentic Mexican-inspired flavors! Tender chicken and cauliflower simmer in a fragrant broth made with dried guajillo and ancho chiles, garlic, and warming spices. Finished with crunchy cabbage, fresh radishes, creamy avocado, and a squeeze of lime, this hearty low carb soup is a delicious twist on traditional Mexican pozole, swapping the usual hominy for cauliflower.
Recipe notes and tips
What is pozole?
Pozole is a traditional Mexican soup or stew typically made with hominy, meat, and a flavorful broth. Pozole rojo gets its characteristic deep red color and rich flavor from dried red chiles. This low carb version replaces the hominy with cauliflower while keeping the smoky chile broth and classic fresh toppings.
Can’t find guajillo or ancho chiles?
You can substitute them with 2 tsp sweet paprika, 1 tsp smoked paprika, 1 tsp chili powder, and a pinch of cayenne pepper to taste. The flavor won’t be quite as complex, but you’ll still get a delicious, smoky broth. Skip the toasting and soaking steps and add the spices directly to the pot with the cumin and oregano.
How spicy is this soup?
Guajillo and ancho chiles are generally mild, giving the soup more depth and flavor than heat. For a spicier version, add a dried chile de árbol to the chile mixture or serve with sliced fresh jalapeños.
Can I use chicken breast instead?
Yes! Boneless, skinless chicken breast works well for a leaner version. Cut it into evenly sized pieces and reduce the simmering time as needed to keep it tender. Cook until the chicken reaches an internal temperature of 165°F (74°C).
Can I use another vegetable instead of cauliflower?
Diced zucchini or chopped green cabbage are good low carb alternatives. Add them toward the end of cooking and simmer until just tender.
Make-ahead and storage
The soup can be prepared ahead and refrigerated in an airtight container for up to 3 days. Store the fresh toppings separately and add them just before serving for the best texture.
You can also freeze the soup without the toppings for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.
