Ingredients
- 1 pound boneless chicken thighs, chopped
- 2 tsp thyme
- 1 tsp cumin
- kosher salt & freshly ground pepper
- 2 Tbsp BBF Coconut MCT Oil
- 1 large white onion, diced
- 2 jalapeños, seeded and chopped
- 4 cloves garlic, minced
- 1 6-ounce can diced green chiles
- 4 cups chicken stock
- 1 cup water
- juice of 1/2 lime
- 1 cup fresh cilantro
- 1 medium avocado, sliced
- 1 cup shredded cabbage
- 6 sprigs cilantro
- 1/2 cup shredded cheddar cheese
Directions
- 1.Season the chicken with salt and pepper and set aside.
- 2.Heat the mct oil in a large saucepan over medium heat.
- 3.Add the onion, jalapeño and garlic and cook until soft, about 6 minutes.
- 4.Transfer to a blender, add the chiles, cilantro, cumin, thyme and a splash of chicken broth.
- 5.Puree until smooth. Return to the saucepan, add the stock and water and cook over medium heat until the sauce boils.
- 6.Add the chicken, cover and simmer until the chicken is cooked through, about 10 minutes.
- 7.Enjoy your Keto Pozole!
