Vegetarian Slow-Cooker Pozole Recipe
Vegetarian Slow-Cooker Pozole
This Vegetarian Slow-Cooker Pozole is a healthy, delicious take on the Mexican stew. Poblano peppers, ancho chile powder, and dried herbs and spices give it tons of flavor. At the same time, cannellini beans provide substance, protein, and fiber.
The chewy hominy is essential to the stew. Look for it in cans in your supermarket's Latin area. Serve with shredded cabbage, radishes, fresh cilantro, and sour cream on the side. This dish is perfect for anyone looking to lose weight or eat healthier.
Additional Time: 7 hrs
1 cup Soaking dried cannellini beans (see recipe note)
1 tbsp Olive oil (extra virgin)
2 cups Yellow onions, chopped
2 cups Seeded poblano peppers, chopped
3 large Garlic cloves, coarsely chopped
1 tbsp Ancho chili powder
1 tbsp Chili powder
2 tsp Oregano (dried)
1 tsp Cumin powder
6 cups Vegetable broth (low sodium)
1 ¼ cup Rinsed canned hominy
6 tbsp Tomatillo salsa, prepared
1 tbsp Lime juice
¼ tsp of Salt
1 cup Cabbage, shredded
¾ cup Sour cream
½ cup Thinly cut radishes
¼ cup Fresh cilantro, chopped
Remove the beans from the can and place them in a 6-quart slow cooker. In a large skillet, heat the oil over medium heat. Cook occasionally turn until onions and poblanos are soft, about 4 minutes. Cook, frequently stirring, until garlic, ancho chile powder, chili powder, oregano, and cumin are fragrant, about 1 minute. Fill the slow cooker halfway with the ingredients. Combine the broth and hominy in a mixing bowl. Cut a parchment paper to fit inside the slow cooker and press it onto the pozole immediately.
- Cover and cook on Low for 7 to 8 hours, or until the beans are cooked.
- Toss the pozole with salsa, lime juice, and salt. Serve with sour cream, radishes, and cilantro on top.
Did you forget to soak your beans? No problem! Simply place them in a big container and add water by 2 inches, then cover. Bring to a boil, then remove from heat and set aside for 1 hour.