Vegetarian Slow-Cooker Pozole Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine the vegetable broth, diced tomatoes, onion, garlic, oregano, cumin, and chili powder.
• STEP 2.Add the drained hominy, diced carrots, and diced bell peppers to the slow cooker.
• STEP 3.Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender.
• STEP 4.Stir in the lime juice and season with salt and pepper to taste.
• STEP 5.Serve the vegetarian pozole hot, garnished with avocado slices, chopped cilantro, and a squeeze of fresh lime juice.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For a spicier pozole, add a diced jalapeno or a pinch of cayenne pepper.
• You can customize the toppings based on your preferences. Other options include shredded cabbage, radishes, or diced red onion.
• If you prefer a thicker broth, you can blend a small portion of the soup and add it back to the slow cooker.

Storage and Serving

• Serve the vegetarian slow-cooker pozole as a main dish with warm tortillas or crusty bread.
• Leftovers can be reheated on the stovetop or in the microwave.
• Garnish with fresh toppings just before serving to maintain their freshness and flavor.