Slow Cooker Sunday: Vegetarian Pozole
The recipe Slow Cooker Sunday: Vegetarian Pozole can be made in around 45 minutes. This recipe serves 6 and costs $3.76 per serving. One portion of this dish contains around 10g of protein, 14g of fat, and a total of 437 calories. It works well as a side dish. A mixture of tomatillos, radishes, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so yummy. 66 people found this recipe to be tasty and satisfying. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Slender Kitchen. Overall, this recipe earns an outstanding spoonacular score of 93%. If you like this recipe, take a look at these similar recipes: Slow Cooker Pozole Verde, Slow Cooker Chicken Pozole, and Sunday Slow Cooker: Simple Slow Cooker Pork.
Servings: 6
Ingredients:
Avocado (add 2 points for a quarter avocado)
Shredded cabbage
1 small bunch cilantro
Baked corn tortilla (add 1 point for every 2 small corn tortillas)
4 cloves garlic
60 oz canned hominy, drained
Chopped jalapenos (if you want more heat)
Lime
Chopped onion
1 tbsp dried oregano
2 poblano peppers, (seeded if you don't want it too spicy)
Queso fresco (add 1 point per tablespoon)
Radishes
Salt and pepper to taste
1 lb tomatillos
8 cups low sodium, fat free vegetable broth
2-3 zucchini, chopped
Garnish
Equipment:
blender
slow cooker
bowl
Cooking instruction summary:
In a blender combine the poblano peppers, jalapenos, tomatillos, cilantro, oregano, garlic, salt, and pepper and 1 cup vegetable broth. Blend until smooth. Taste and make sure it is spicy (a little spicier than you like) and well seasoned. Add more jalapenos or poblanos if needed.Add to the slow cooker. Pour in remaining vegetable broth and hominy.Cook on low for 4 hours.Add the zucchini and cook for 30 more minutes.Serve in bowls and add your favorite garnishes – I love mine with a crunchy baked tortilla, queso fresco, cabbage, and lots of lime juice.
Step by step:
1. In a blender combine the poblano peppers, jalapenos, tomatillos, cilantro, oregano, garlic, salt, and pepper and 1 cup vegetable broth. Blend until smooth. Taste and make sure it is spicy (a little spicier than you like) and well seasoned.
2. Add more jalapenos or poblanos if needed.
3. Add to the slow cooker.
4. Pour in remaining vegetable broth and hominy.Cook on low for 4 hours.
5. Add the zucchini and cook for 30 more minutes.
6. Serve in bowls and add your favorite garnishes – I love mine with a crunchy baked tortilla, queso fresco, cabbage, and lots of lime juice.
Nutrition Information:
covered percent of daily need
