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Vegan Pozole Verde
Serves 6
Incredibly delicious and healthy!
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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!
| Course: | Soup, lunch |
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