This is the best soup to warm you up during those chilly winter nights! Pozole is a spicy Mexican soup that Chef Jona has perfected. Ours is made with chicken thighs, ancho chili pepper, guajillo peppers, onion, butternut squash, green beans and oyster mushrooms. We give you a side of radish, lime and toasted pepitas to garnish on the top. It’s rich, brothy, and a Whole30 Approved feast you won’t want to miss! We have a variety of locally sourced ingredients for this dish. Our chicken is from Gerber's Amish Farm (Kidron, OH), our cremini mushrooms are from River Valley Ranch (Burlington, WI) and our butternut squash is from Victory Farm (Hudsonville, MI).
Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Stove: in a 2 qt pot, place broth and chicken over medium high heat, stirring every 30 seconds. Once liquid starts boiling, reduce heat to medium and add butternut squash, mushroom and green beans. Simmer for 2 more minutes until squash is heated through. Garnish with radish, pepitas, and squeezed lime.
Chicken thighs, ancho chili peppers, guajillo pepper, onion, sunflower oil, garlic, cumin, oregano, salt, date paste, cloves, chicken broth, toasted pepitas, cremini mushrooms, radish, lime, green beans and butternut squash
Ingredients may change due to market availability. Please email firstname.lastname@example.org if you have questions about allergies.
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.
- Calories: 390
- Fat: 19g
- Carbohydrates: 37g
- Protein: 18g
- Sodium: 300mg