Mexican Chicken Pozole-Style Cauliflower (Low-Carb, No Corn)

Ingredients

• 500 g Chicken thighs (boneless, skinless)
• 600 g Cauliflower florets
• 1.5 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1.5 tsp Chipotle powder
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 3 cups Chicken broth (no wheat additives)
• 2 tbsp Lime juice
• 0.5 cup Cilantro(optional)
• 0.75 tsp Salt(optional)

Instructions

1. 1

   Dice onion and mince garlic. Cut chicken into bite-size pieces.

2. 2

   Heat olive oil in a pot over medium-high. Brown chicken 6–8 minutes.

3. 3

   Add onion and cook until softened, 4–5 minutes. Add garlic, cumin, chipotle powder, and oregano; stir 30 seconds.

4. 4

   Add chicken broth and bring to a simmer.

5. 5

   Add cauliflower florets and simmer 15–18 minutes until tender and stew-like.

6. 6

   Finish with lime juice and adjust salt. Serve hot, optionally with cilantro.