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Beef Pozole Verde Recipe: Low-Carb Tex-Mex

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 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 serving
Calories 149kcal
Author Marye

Ingredients

Pozole

  • 1/2 cup cooked shredded pot roast, about 1/4 of a pound raw beef
  • 1/2 cup cauliflower broken into small cauliflowerettes and steamed until just tender
  • 2 tablespoons salsa verde
  • 2 tablespoons chopped cilantro
  • 1 tablespoon Ro*Tel tomatoes and juice
  • 1/2 to 1 teaspoon cumin
  • 1/2 cup beef stock

Topping

  • 1 teaspoon sliced green onions
  • 1 tablespoon cheddar cheese
  • 1 sliced radish
  • 1 tablespoon cubed 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.

Nutrition

Calories: 149kcal | Carbohydrates: 7g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 741mg | Potassium: 565mg | Fiber: 2g | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 29.9mg | Calcium: 118mg | Iron: 1.4mg