Vegetarian Posole Recipes

Vegetarian Posole with Pinto Beans and Poblano …

WebOct 1, 2014 · To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Add the …

Rating: 4.8/5(12)
1. To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. Stir in the cinnamon stick, oregano, ground chipotle chile, cumin and coriander. Cook, stirring constantly, until spices are fragrant, about 30 seconds.
2. Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
3. Remove cinnamon stick, then stir in the lime juice and season to taste with additional salt and ground chipotle chile if desired.

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Vegetarian SlowCooker Pozole EatingWell

WebDec 1, 2023 · Transfer the mixture to the slow cooker. Stir in broth and hominy. Cut a piece of parchment paper to fit inside the slow cooker and …

1. Drain beans and transfer to a 6-quart slow cooker. Heat oil in a large skillet over medium heat. Add onions and poblanos; cook, stirring occasionally, until tender, about 4 minutes. Add garlic, ancho chile powder, chili powder, oregano and cumin; cook, stirring often, until fragrant, about 1 minute. Transfer the mixture to the slow cooker. Stir in broth and hominy. Cut a piece of parchment paper to fit inside the slow cooker and press it directly onto the pozole. Cover with the lid and cook on Low until the beans are tender, 7 to 8 hours.
2. Stir salsa, lime juice and salt into the pozole. Serve topped with cabbage, sour cream, radishes and cilantro.

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