Mexican style Carrot and Pork Posole. ( Renal and GF recipe)


This is a great little recipe that I have written for both a “Renal” and Gluten Free” diet. What a “renal” diet means, is a person that has some sort of Kidney disease and their diets are Highly restricted. Low potassium, low sodium, low phosphorus, some are high or low proteins so basically all their proteins should really come from lean meats and poultry. Carrots are a “Medium” potassium level and NAS so this recipe is perfect for someone on a renal diet. Tons of garlic and onion, spices. This recipe has no added salt and all the different flavor combinations just makes this a wonderful and rich soup great for any meal. Like I have said and keep saying “Everyone regardless of their diets and or restrictions should still be able to eat great and not have to sacrifice flavor.

5 carrots peeled and chopped finely
3 cloves garlic chopped
1/2 med onion chopped
1/2 lb ground pork
1 1/2 cups low sodium chicken stock
1 teas cumin
1 teas coriander
1 teas Ancho chili powder
2 teas smoked paprika
2 teaspoons black pepper
3 tablespoons milk
Olive oil
Fresh chopped Cilantro or Flat leaf parsley for garnish.
In a med skillet add a drizzle of olive oil and cook and brown your pork . Once completely cooked and browned remove from heat and set aside.

In a med sized sauce pan add olive oil, onion and carrots and sautée on med high heat. Once veggies have softened a bit about 8 mins, add your LS chicken stock, cover and reduce heat to med low. Simmer covered for about 20 mins till carrot are soft and tender.
Next , in your food processor add veggies and stock and pulse for a few seconds to get it started. Then pour in milk and purée till mixture is completely smooth ( if soup is still sort of chunky, add a touch more of LS stock or hot water and keep pureeing till soul is a creamy consistency ) and pour back into pot. Add your browned ground pork, combine and pour into bowls and serve. Serve with some fresh chopped cilantro and if your don’t really dig the cilantro just use some chopped fresh flat leaf parsley for garnish.

Cooking time: approx 30 mins

Served 4 peeps



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