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