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 substance, protein and fiber. Chewy hominy--corn that has been treated with lime to remove the tough hull and germ--is integral to the stew. Look for it in cans in the Latin section of your supermarket. Serve the stew with shredded cabbage, radishes, fresh cilantro and sour cream. Source: EatingWell Magazine, April 2019

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • 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.

  • Stir salsa, lime juice and salt into the pozole. Serve topped with cabbage, sour cream, radishes and cilantro.


Tip: Forgot to soak your beans? No problem! Just place them in a large pot and add water to cover by 2 inches. Bring to a boil, remove from heat and let stand for 1 hour.

Equipment: 6-qt. slow cooker, parchment paper

Nutrition Facts

261 calories; 8 g total fat; 2.9 g saturated fat; 14 mg cholesterol; 505 mg sodium. 203 mg potassium; 38.7 g carbohydrates; 12.5 g fiber; 9 g sugar; 10.1 g protein; 1313 IU vitamin a iu; 28 mg vitamin c; 17 mcg folate; 86 mg calcium; 2 mg iron; 20 mg magnesium;