Seaweed salad that is low FODMAP, soy-free, and gluten-free.Read More
I am sensitive to nightshades and high amounts of FODMAPs, so I wanted to recreate a pozole recipe without nightshade with low levels of FODMAPs. And why I decided to recreate this traditional dish using a pressure cooker, which helps with adding more flavor to dishes.
Let me know how this works for you!
- 4 cups of dried Hominy or 8 cups of canned and drained hominy (you can decrease this amount to decrease your carbohydrate intake if appropriate - I normally use 1/2 of this amount)
- 4 lbs of Pork shoulder, diced into 1 ½ inch cubes
- 2 T of minced garlic chives
- 4 t of dried mexican oregano
- 4-6 whole bay leaves
- 1 pig feet (pig feet may be hard to find, so worries if you don't use it; you can use bone marrow or skip this ingredient)
- Bone broth
- Sea Salt
The following are ingredients you can add after cooking your pozole:
- Crushed dried oregano
- Sea salt
- Minced jalapeno (you can share this ingredient with people who can eat nightshades)
- Minced onions soaked in lemon juice (not a low FODMAP food, but you can offer this ingredient to other people who are not sensitive to FODMAPs)
- Chopped cilantro
- Sliced radishes (fermented ones work too)
- Slices of lime or lemon to squeeze over this stew
- Soaked the dried hominy overnight in at least 12-15 cups of water
- The next morning, braise the pork shoulder pieces in your pressure cooker.
- Pour soaked hominy (if you are using the already cooked canned version, don’t add the hominy until the end), garlic chives, oregano, bay leaves, pig feet, bone broth, and sea salt into mixture.
- Add enough bone broth or water so that it covers mixture (this can be about 6-8 cups). If you are using bone broth, feel free to use more.
- Cook at a high pressure for 40 - 45 minutes minutes. Then turn off heat. Allow the pressure to cool down before removing the cover.
- Uncover the the pressure cooker when the pressure has been completely released
- Remove the garlic cloves with a small sieve or just be careful not to eat them if you have trouble digesting them when serving yourself a bowl of this delicious stew.
The following can serve about 8 people.
- 8 ounces of wild caught roasted salmon, canned salmon, or sushi grade salmon.
- 1 cup of shredded carrots (lightly steamed them for easier digestion) or pickled diced carrots
- 1 cup of diced cucumbers
- 8-10 Green olives sliced in quarters
- 2 stalks of green onion (only the green part)
- 4 romaine lettuce
- ½ of avocado, sliced
- 2 T extra virgin olive oil (EVOO) or avocado oil (avocado oil is less favorable than EVOO and goes better with seasoned rice vinegar)
- 1 T lemon juice or seasoned rice vinegar
- A dash to 1/8 t sea salt (canned salmon may already be salted enough, so adjust accordingly - meaning add the minimum amount).
Additional stuffing or side entree for wraps
1 Cup of vermicelli noodles, cooked and drained
1 cup of sushi rice
Roasted potatoes with vinaigrette
- In a medium size bowl, place salmon in it
- With a fork smash your canned salmon so that it pulls apart (with sushi grade salmon or roasted salmon, you may want to use a sharp knife to dice it into 1/4 inch pieces).
- Add carrots, cucumbers, olives to salmon to mix together.
- In a small bowl, mixed dressing ingredients together.
- Pour dressing over mixed ingredients and mixed together.
- If you would like to add vermicelli noodles or sushi to this dish, you can add ¼ cup of noodles onto each lettuce wrap or leave it as side dish.
- Divide mixed ingredients into four parts and place each part into a lettuce.
- Top each lettuce wrap with green onions and two slices of avocado.
As an appetizer, this recipe serves 4 people. As a main dish, this recipe serves 1-2.