This classic Mexican dish is so easy! My low carb version has the flavors and comfort food factor of the original with just 4.6 net carbs! Perfect for meal prep because you can start with beef that's been cooked. If you don't have the pot roast substitute cooked ground beef, ground pork, or chicken!
Course Light Dinner/Lunch
Cuisine Mexican
Keyword beef, cauliflower
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 1serving
Calories 149kcal
Author Marye
Ingredients
Pozole
1/2cupcookedshredded pot roast, about 1/4 of a pound raw beef
1/2cupcauliflower broken into small cauliflowerettes and steamed until just tender
2tablespoonssalsa verde
2tablespoonschopped cilantro
1tablespoonRo*Tel tomatoes and juice
1/2to 1 teaspoon cumin
1/2cupbeef stock
Topping
1teaspoonsliced green onions
1tablespooncheddar cheese
1sliced radish
1tablespooncubed avocado
Lime wedge
Instructions
Add all pozole ingredients into a microwave safe dish (or a meal prep container).
Heat until piping hot, about 2 minutes (or store for later if meal prepping).
Add the toppings and a squeeze of lime before serving.
Notes
May be frozen for up to 3 months or refrigerated up to 4 days.