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Slow Cooker

Vegetarian Slow Cooker Pozole

This healthy vegetarian take on the Mexican stew pozole gets tons of flavor from poblano peppers, ancho chile powder and dried herbs and spices, while cannellini beans provide protein and fiber.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 cup dried cannellini beans, soaked overnight (see tip)
  • 1 tablespoon extra-virgin olive oil
  • 2 cups chopped yellow onions
  • 2 cups chopped seeded poblano peppers
  • 3 large cloves garlic, finely chopped
  • 1 tablespoon ancho chile powder
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 6 cups low-sodium vegetable broth
  • 1 ¼ cups canned hominy, rinsed
  • 6 tablespoons prepared tomatillo salsa
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • 1 cup shredded cabbage
  • ¾ cup sour cream
  • ½ cup sliced radishes
  • ¼ cup chopped fresh cilantro

Directions

  1. Drain beans and transfer to a 6-quart slow cooker. Heat oil in a large skillet over medium heat. Add onions and poblanos; cook, stirring occasionally, until tender, about 4 minutes. Add garlic, ancho chile powder, chili powder, oregano and cumin; cook, stirring often, until fragrant, about 1 minute. Transfer the mixture to the slow cooker. Stir in broth and hominy. Cut a piece of parchment paper to fit inside the slow cooker and press it directly onto the pozole. Cover with the lid and cook on Low until the beans are tender, 7 to 8 hours. Discard the parchment paper.
  2. Stir salsa, lime juice and salt into the pozole. Serve topped with cabbage, sour cream, radishes and cilantro.