Easy Vegetarian Slow Cooker Pozole: A Hearty and Healthy Recipe

This vegetarian slow cooker pozole is a cozy, nourishing dish packed with hearty cannellini beans, hominy, and bold Mexican flavors. The best part? Your slow cooker does all the heavy lifting, leaving you with a beautiful meal that’s perfect for weeknights or meal prep.

We first fell in love with this recipe during a cold winter evening, craving something warm, comforting, and plant-based. The fragrant spices, tender beans, and fresh toppings hit every mark. And because it’s made in a slow cooker, it’s an easy, hands-off way to enjoy a nutritious and authentic-tasting meal. Let’s dive in!

Why You’ll Love This Vegetarian Pozole

Our vegetarian slow cooker pozole is everything you want in a recipe: simple, nutritious, and so satisfying. Here’s why you’ll keep coming back to this dish:

• Plant-based and healthy: Made with wholesome ingredients like beans, hominy, and vegetables, it’s packed with fiber and nutrients.
• Set-it-and-forget-it: Your slow cooker does all the work, making it a perfect option for busy days.
• Customizable: Add your favorite toppings to make it your own, from shredded cabbage to creamy avocado.
• Meal prep-friendly: Leftovers store beautifully, making this an excellent choice for make-ahead meals.

Vegetarian Slow Cooker Pozole Recipe Info

• Cuisine: Mexican-inspired
• Servings: 6 servings
• Prep Time: 20 minutes
• Total Time: 7 hours 20 minutes

What You’ll Need for this Easy Vegetarian Pozole

Here’s a quick look at the ingredients to make sure you have everything on hand. Feel free to adjust for your taste or dietary preferences!

• 1 cup dried cannellini beans (soaked overnight; see tip below)
• 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
• 1 ¼ cups canned hominy, rinsed
• 6 tablespoons prepared tomatillo salsa
• 1 tablespoon lime juice
• ¼ teaspoon salt
• Toppings: 1 cup shredded cabbage, ¾ cup sour cream, ½ cup sliced radishes, ¼ cup chopped fresh cilantro

How to Make Vegetarian Slow Cooker Pozole

This recipe comes together easily in just a few steps. Here’s how to make your new favorite slow cooker pozole:

1. Prepare the beans: If you haven’t already soaked your beans overnight, use the tip below to quick-soak them. Drain and transfer to a 6-quart slow cooker.
2. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the onions and poblanos and cook, stirring occasionally, for about 4 minutes until tender.
3. Add the spices and garlic: Stir in the garlic, ancho chile powder, chili powder, oregano, and cumin. Cook for 1 minute until fragrant, then transfer the mixture to your slow cooker.
4. Combine everything: Add the vegetable broth and hominy to the slow cooker. Stir well to combine.
5. Cook low and slow: Cut a piece of parchment paper to fit inside the slow cooker. Press it directly onto the pozole mixture, cover with the lid, and cook on low for 7-8 hours, until the beans are tender.
6. Finish with flavor: Once cooked, discard the parchment paper. Stir in the prepared tomatillo salsa, lime juice, and salt.
7. Serve and enjoy: Ladle the pozole into bowls and top with shredded cabbage, sour cream, sliced radishes, and fresh cilantro. Enjoy immediately!

Test Kitchen Tips for the Best Veggie Pozole

We want you to feel like a pro in the kitchen, so here are a few of our go-to tips:

• Short on time? If you forgot to soak your beans, quick-soak them by boiling in plenty of water for 1 minute, then letting them sit off the heat for an hour.
• Boost the flavor: For a smoky kick, add a chopped chipotle pepper in adobo to the slow cooker.
• Pick your toppings: Mix and match toppings like diced avocado, tortilla strips, or a squeeze of extra lime for a custom dish.

Customizations and Leftovers

We love how versatile this pozole is! Here are some ideas to shake things up or store leftovers:

• Swap the beans: Try black beans, pinto beans, or even lentils instead of cannellini beans.
• Go spicy: Add extra chili powder or fresh jalapeños for more heat.
• Leftovers: Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.

Nutrition Facts

Nutritional estimates per serving:

• Calories: 210
• Protein: 8g
• Fat: 7g
• Carbohydrates: 29g
• Fiber: 7g
• Sodium: 390mg

FAQs About Vegetarian Slow Cooker Pozole

Can I use canned beans instead of dried beans?

Yes! If you’re in a pinch, use two 15-ounce cans of cannellini beans, rinsed and drained. Reduce the cooking time to about 4-5 hours on low.

What is pozole, and what’s the difference with hominy?

Pozole is a traditional Mexican soup or stew, often made with hominy, which is dried corn that has been treated to remove the hull. Hominy adds a unique chewy texture and sweetness to the dish.

Is it spicy?

This recipe is mildly spiced, but you can easily adjust the heat by adding more chili powder or fresh chiles.

Can I make it ahead?

Absolutely! Prep the ingredients the night before and store them in the fridge. Start the slow cooker in the morning, and dinner will be ready by the evening.

How do I make it gluten-free?

This recipe is naturally gluten-free, but be sure to double-check all packaged ingredients like broth and spices for hidden gluten.

Let’s Make It Together!

We hope you’re as excited about this recipe as we are. This vegetarian slow cooker pozole is the perfect blend of hearty and healthy, with so much flavor packed into every bite. Give it a try, and let us know how it turns out! Share your beautiful creations with us on Instagram or Pinterest, and don’t forget to tag Simply Nourished Life. We can’t wait to see your bowls of deliciousness!