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!
It doesn't get much better than sitting down with a big bowl of homemade soup as the temperatures drop outside. View Recipes >
What to eat before the Big Meal?
Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
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Vegan Pozole Verde
Serves 6
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!
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