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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.

EatingWell Magazine, April 2019


Recipe Summary

20 mins
7 hrs 20 mins

What Is Pozole?

Pozole is a Mexican stew that's traditionally made with hominy and meat and topped with various garnishes. Pozole is served as a festive dish to celebrate holidays as well as an everyday meal. Vegetarian pozole often substitutes beans for the meat in the stew.

What Is Hominy?

Hominy is corn that has been treated with lime to remove the tough hull and germ. It's earthy in flavor, chewy in texture and an integral ingredient in the stew. Look for it in cans in the Latin section of your supermarket.

How to Serve Vegetarian Slow-Cooker Pozole

Garnish vegetarian pozole with shredded cabbage, radishes, fresh cilantro and sour cream. For a vegan version, top with diced avocado instead of sour cream. Serve this hearty stew on its own or with warm corn tortillas on the side.

Additional reporting by Jan Valdez


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. Discard the parchment paper.

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


6-quart slow cooker, parchment paper


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.

To make ahead

Cover and refrigerate in an airtight container for up to 3 days.

Nutrition Facts

1 1/2 cups
261 calories; protein 10.1g; carbohydrates 38.7g; dietary fiber 12.5g; sugars 9.3g; fat 8g; saturated fat 2.9g; cholesterol 14.2mg; vitamin a iu 1313.2IU; vitamin c 28mg; folate 16.6mcg; calcium 85.7mg; iron 1.9mg; magnesium 19.9mg; potassium 202.8mg; sodium 505mg.

1 1/2 fat, 1 1/2 starch, 1 1/2 vegetable, 1 lean protein