This soup is a delicious Paleo version of the original Posole, using cauliflower and paleo tortillas.

Soup: 

  • 4 quarts of water
  • 2pounds pork shoulder
  • 1 pound pork ribs (bone-in)
  • 1 white onion cut into large pieces
  • 6-8 large garlic cloves, chopped
  • 1 cauliflower, cut into florets
  • 2-3 medium carrots, chopped
  • 1 Tablespoon sea salt

Sauce: 

  • 5 guajillopeppers, cleaned, seeded, open flat, and deveined
  • 5 anchopeppers, cleaned, seeded, open flat, and deveined
  • 6 garlic cloves, crushed
  • 1 medium white onion, coarsely chopped
  • 1/2 teaspoon dry Mexican oregano
  • 2 tablespoon coconut oil
  • Salt to taste

DIRECTIONS:  

Add 4 quarts of water in a large stock pot and heat. Add pork meat, ribs, onion and garlic. Bring to a boil, and then reduce heat to a simmer. Keep partially covered and cook for 2–3 hours skimming the top layer of foam as needed. Finished when the meat is falling off the bone

Remove the meat from broth and cut off unwanted fat. Strain and discard bones, onion and garlic from the broth. Add the shredded meat back into the broth.

To start the sauce, soak the ancho and guajillo peppers in just enough water to cover them for 30 minutes.

Use a food processor to blend the peppers, garlic, onion, and oregano together. Keep adding small amounts of water until the puree is smooth 

Heat coconut oil in a large skillet over medium-high heat. Add the pepper puree, stirring constantly for 3-5 minutes. Reduce the heat to low and simmer for about 20 minutes. 

Add the sauce to the broth with meat. Bring to a boil and add the chopped cauliflower and carrots. Reduce to a simmer and cook until the vegetables are at the desired consistency and salt to taste  

Serve in large soup bowls garnishes on the side 

Garnish: 

  • 1green cabbage, finely shredded
  • green onions, chopped
  • radishes, sliced
  • Dried oregano
  • Limes, cut in wedges
  • Freshly made Paleo tortillas
  • Cotija cheese

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