Cooking
Browse:
Advanced Search
My Recipe Box
May We Recommend
Homestyle Oyster Stew
My Recipes
My Shopping List
+ Add to Shopping List
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Shopping List
Vegan Pozole Verde
Serves 6 |
Incredibly delicious and healthy!
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
| 4 cups vegetable broth |
| 1/4 cup water |
| 1 tablespoon olive oil |
| 2 cans pinto beans, drained and rinsed, 14 oz. each |
| 1 can hominy, drained and rinsed, 25 oz. |
| 6 tomatillos, husks removed, rinsed and chopped |
| 1 jalapeno, diced |
| 3 cloves garlic, minced |
| 1 yellow onion, diced |
| 4 tablespoons fresh lime juice |
| 1 1/2 teaspoons cumin |
| 1 1/2 teaspoons oregano |
| Sea salt, to taste |
| Ground black pepper, to taste |
Directions:
- Add vegetable broth, water, olive oil, pinto beans, hominy, tomatillos, diced jalapeno, minced garlic and diced yellow onion to a slow cooker. Drizzle fresh lime juice over top and season with cumin, oregano, sea salt and black pepper. Stir together until well combined.
- Place the lid on the slow cooker and set to low and cook for 8 hours or on high for 4 hours.
- When ready to serve, use a ladle to pour pozole into six serving bowls and enjoy!
| Cooking Method: | Slow Cooker |
| Course: | Soup, lunch |
Similar Recipes:
See Other Recipes Like This
Spring
Winter
Mexican
Fall
Summer
Warm up with delicious soup!
It doesn't get much better than sitting down with a big bowl of homemade soup as the temperatures drop outside. View Recipes >
What to eat before the Big Meal?
Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
