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.

Adam Dolge
Source: EatingWell Magazine, April 2019

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Recipe Summary

active:
20 mins
total:
7 hrs 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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

Tips

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; protein 10.1g 20% DV; carbohydrates 38.7g 13% DV; exchange other carbs 2.5; dietary fiber 12.5g 50% DV; sugars 9.3g; fat 8g 12% DV; saturated fat 2.9g 15% DV; cholesterol 14.2mg 5% DV; vitamin a iu 1313.2IU 26% DV; vitamin c 28mg 47% DV; folate 16.6mcg 4% DV; calcium 85.7mg 9% DV; iron 1.9mg 11% DV; magnesium 19.9mg 7% DV; potassium 202.8mg 6% DV; sodium 505mg 20% DV.