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:

Quickview
437k Calories
9g Protein
13g Total Fat
73g Carbs
36% Health Score
Limit These
Calories
437k
22%

Fat
13g
21%

  Saturated Fat
2g
13%

Carbohydrates
73g
25%

  Sugar
19g
22%

Cholesterol
0.12mg
0%

Sodium
2479mg
108%

Get Enough Of These
Protein
9g
20%

Vitamin C
103mg
125%

Vitamin K
92µg
88%

Fiber
18g
76%

Manganese
0.89mg
45%

Folate
141µg
35%

Vitamin B6
0.68mg
34%

Potassium
1174mg
34%

Magnesium
122mg
31%

Zinc
4mg
29%

Vitamin A
1341IU
27%

Phosphorus
263mg
26%

Iron
4mg
23%

Copper
0.42mg
21%

Vitamin B5
2mg
20%

Vitamin B3
3mg
18%

Vitamin B2
0.28mg
17%

Vitamin E
2mg
16%

Selenium
10µg
15%

Vitamin B1
0.23mg
15%

Calcium
136mg
14%

covered percent of daily need
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