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Slow Cooker Black Bean Pozole
with chayote squash / avocados / radishes / sour cream

Active: 25 min Total: 6 hr 25 min
Latin spices and ingredients develop flavor in the slow cooker in this unique soup that we first featured in a meal plan in June 2015.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Slow Cooker Black Bean and Squash Pozole:
  • Garlic - 4 cloves , chopped
  • Onions, medium - 1 , diced
  • Peppers, poblanos - 2 , diced (sub bell peppers; 1 bell pepper / 2 poblanos)
  • Coriander, ground - 1 Tbsp
  • Cumin - 1 Tbsp
  • Oregano, dried - 2 tsp
  • Paprika - 2 tsp
  • Chili powder - 1 tsp
  • Hatch chilis, canned (10 oz / 283g) - 1 can , drained (sub any canned mild green chilis)
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Stock, any type - 4 cups
  • Salt - 1/2 tsp
  • Chayote squash - 12 oz , diced (sub zucchini)
  • Hominy (15oz / 397g) - 1 can , drained and rinsed
  • Green onions - 2 stalks , chopped, white and green parts combined
  • Avocados - 1 , cubed
  • Radishes (opt) - 3 , sliced
  • Limes - 1/2 , wedges
  • Sour cream - for serving (sub plain or Greek yogurt)

Prep

  1. Garlic / Onions / Poblanos - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Season aromatics - Toss garlic, onions and poblanos with coriander, cumin, oregano, paprika and chili powder. Microwave for 1 1/2 minutes.
  3. Hatch chilis / beans - Drain and rinse.
  4. Slow cook pozole - Place aromatics, hatch chilis, beans, stock and salt in a slow cooker. Cook for 6 to 7 hours on low or 3 to 3 ½ hours on high. (If you prefer to use the stovetop, combine aromatics, hatch chilis, beans, stock and salt in a Dutch oven. Simmer for 25 minutes. Continue with “Make” directions below.) (Can be done 1 day ahead)
  5. Chayote squash - Peel and dice squash.

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Make

  1. Once pozole is done cooking, add in hominy and chayote squash and heat on high for another 15 minutes, until squash is tender. Season to taste with some salt and pepper.
  2. While pozole simmers, prep green onions, avocados, radishes (if using) and limes.
  3. Top soup with green onions, radishes, avocados and sour cream. Serve with lime wedges on the side. Enjoy!

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