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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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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