This healthy vegetarian take on the Mexican stew pozole gets tons of flavor from poblano peppers, ancho-chile powder and dried herbs and spices, while cannellini beans provide protein and fiber.
By Adam Dolge | Updated on December 1, 2023
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD
Tested by Adam Hickman
Prep Time: 20 mins
Additional Time: 7 hrs
Total Time: 7 hrs 20 mins
Servings: 6
Yield: 9 cups
Nutrition Prole:
Nut-Free Healthy Pregnancy Healthy Aging Healthy Immunity Low Added Sugar Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free Low-Calorie
Ingredients:
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
1 1⁄4 cups canned hominy, rinsed
6 tablespoons prepared tomatillo salsa
1 tablespoon lime juice
1⁄4 teaspoon salt
1 cup shredded cabbage
3⁄4 cup sour cream
1⁄2 cup sliced radishes
1⁄4 cup chopped fresh cilantro
Directions:
Step 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 t 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. Discard the parchment paper.
Step 2
Stir salsa, lime juice and salt into the pozole. Serve topped with cabbage, sour cream, radishes and cilantro.
Equipment
6-quart slow cooker, parchment paper
Tip:
Forgot to soak your beans? No problem! Just place them in a large pot and add enough water to cover them by 2 inches. Bring to a boil, remove from heat and let stand for 1 hour.
To make ahead
Cover and refrigerate in an airtight container for up to three days.
Originally appeared: EatingWell Magazine, April 2019
Nutrition Facts:
Per serving: Serving Size 1 1/2 cups 261 calories; total fat 8g ; saturated fat 3g ; cholesterol 14mg ; sodium 505mg ; total carbohydrate 39g; dietary fiber 13g; total sugars 9g; protein 10g; vitamin c 28mg; calcium 86mg; iron 2mg; potassium 203mg
See original recipe on EatingWell: https://www.eatingwell.com/recipe/270968/vegetarian-slow-cooker-pozole/
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