Vegetarian Slow-Cooker Pozole

Vegetarian Slow-Cooker Pozole

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From: EatingWell Magazine, April 2019

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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
  • 1¼ 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

Preparation

  • Prep

  • Ready In

  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.
  2. 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 information

  • Serving size: 1½ cups
  • Per serving: 261 calories; 8 g fat(3 g sat); 12 g fiber; 39 g carbohydrates; 10 g protein; 17 mcg folate; 14 mg cholesterol; 9 g sugars; 0 g added sugars; 1,313 IU vitamin A; 28 mg vitamin C; 86 mg calcium; 2 mg iron; 505 mg sodium; 203 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1½ starch, 1½ vegetable, 1 lean protein

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