Love of Cooking
Recipes and Resources for Making Great Food
Cooking
Browse:
Advanced Search
My Recipe Box
May We Recommend
Green Chili Avocado Enchiladas
My Recipes
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
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 |
See Other Recipes Like This
Spring
Summer
Mexican
Fall
Winter
A simple collection of delicious family-style recipes
Planning out the weekly dinner menu? Tired of the same dishes week after week? Try these tasty entrees for a scrumptious change of pace. View Recipes >
Mouth-Watering Memorial Day
Celebrate freedom, family and friends with good food. It's time to kickoff summer! View Recipes >
