Easy Vegetarian Slow Cooker Pozole: A Hearty and Healthy Recipe
This vegetarian slow cooker pozole is a Mexican-inspired dish that combines cannellini beans, hominy, and bold flavors for a hearty, healthy meal. Perfect for busy days, this easy vegetarian pozole recipe is made entirely in a slow cooker and customizable with fresh toppings for a comforting dinner experience.
Equipment
- 6-quart slow cooker
- Large skillet
- Wooden spoon
- Parchment paper
Ingredients
- 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
- 1 cup shredded cabbage as toppings
- ¾ cup sour cream as toppings
- ½ cup sliced radishes as toppings
- ¼ cup chopped fresh cilantro as toppings
Instructions
- 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.
- 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.
- 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.
- Combine everything: Add the vegetable broth and hominy to the slow cooker. Stir well to combine.
- 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.
- Finish with flavor: Once cooked, discard the parchment paper. Stir in the prepared tomatillo salsa, lime juice, and salt.
- Serve and enjoy: Ladle the pozole into bowls and top with shredded cabbage, sour cream, sliced radishes, and fresh cilantro. Enjoy immediately!
Notes
Optional toppings include diced avocado, tortilla strips, or a squeeze of lim juice. Leftovers store well in airtight containers in the fridge for 3 days or frozen for up to 3 months.