Nightshade-Free Pozole with Riced Cauliflower

Pozole is traditionally built around hominy and chile, and this version reimagines both: riced cauliflower gives you that scattered, soft texture in the broth, and the heat from chiles is left out entirely. What stays is the heart of the dish, pork simmered slowly with garlic and oregano until it is tender and the broth carries its flavor.

A broth built from real bone broth is a source of glycine and collagen, involved in supporting gut lining repair, and the pork brings B vitamins and zinc, both involved in immune and energy function.

This is a warming, restorative bowl for a day when you want something that feels like it is holding you. Ladle it out, let the steam rise, and sit with it a moment before you eat.

Ingredients

• 1 1/2 lb pork, chopped
• 2 tbsp coconut oil
• 1/2 small onion, chopped (omit for interstitial cystitis)
• 3 garlic cloves, minced
• 4 cups chicken broth (use real bone broth for gut support)
• 1 head cauliflower, riced (stands in for hominy)
• 1 tsp dried oregano
• 1/8 tsp sea salt
• (Source listed 2 tsp black pepper for chile heat, omitted here as a nightshade-substitute seed-spice not allowed in elimination)

Method

• Warm the coconut oil in a stock pot over medium heat. Add the onion and garlic and cook until softened.
• Add the pork pieces and sear them on both sides.
• Pour in the broth and let it simmer briefly, then stir in the riced cauliflower, oregano, and salt.
• Simmer about 30 minutes more, until the pork is cooked through and tender. Serve hot.

Instant Pot variation

Pozole takes well to an Instant Pot. Soften the onion and garlic on Saute, then sear the pork in the same pot. Add the broth and cook on high pressure for about 15 minutes with a 10-minute natural release. Stir in the riced cauliflower at the end and let it sit on Saute for a few minutes so it stays tender, not mushy. Pressure times are estimates to confirm on your first batch.

*Adapted from acleanplate.com*