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Vegetarian Slow-Cooker Pozole



  • 1 cup dried cannellini beans, soaked overnight (see Tip)

  • 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

  • 1¼ cups canned hominy, rinsed

  • 6 tablespoons prepared tomatillo salsa

  • 1 tablespoon lime juice

  • ¼ teaspoon salt

  • 1 cup shredded cabbage

  • ¾ cup sour cream

  • ½ cup sliced radishes

  • ¼ cup chopped fresh cilantro


1. 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.

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

  • 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.


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