Cooked - Vegetarian Pozole

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegetarian Pozole

6.0

1 tablespoon olive oil (or more for richer flavor) or ¼ cup water

1 large onion, diced

1-2 large jalapeno, diced (leave a few seeds for heat if you like)

3 – 4 garlic cloves, minced

1 heaping teaspoon cumin

1 heaping teaspoon oregano

1 can (25 – 28 oz) hominy, drained and rinsed

2 cans pinto beans, drained and rinsed

6 medium tomatillos (about 1 lb.), husks removed, well rinsed and chopped

4 cups low-sodium vegetable broth, + more as needed

1 – 2 juicy limes

Mineral salt + pepper, to taste

Cilantro leaves (optional)

Sliced avocado (optional)

Lime wedges (optional)

Tortilla chips or warmed flour or corn tortillas (optional)

Stovetop: In large pot, heat oil/water over medium, add onions and saute for 5 minutes.
Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant.
Add the pinto beans, tomatillos, hominy and vegetable broth, bring to a boil, cover askew, reduce heat to low and simmer for 20 – 30 minutes.
Add lime juice and season to taste.
Slow Cooker: In the bowl of a slow cooker, place all the ingredients and give a good stir.
Cook on LOW for 6 – 8 hours or HIGH for 3 – 4.
Add lime juice and season to taste.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 30 weeks ago

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