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

Name: Slow Cooker Black Bean Pozole
Cook time: 385 min
Total time: 385 min
Yield: 4
Ingredients: 4 cloves Garlic, chopped; 1 Onions, medium, diced; 2 Peppers, poblanos, diced (sub bell peppers; 1 bell pepper / 2 poblanos); 1 Tbsp Coriander, ground; 1 Tbsp Cumin; 2 tsp Oregano, dried; 2 tsp Paprika; 1 tsp Chili powder; 1 can Hatch chilis, canned (10 oz / 283g), drained (sub any canned mild green chilis); 1 can Beans, black (14 oz / 397 g), drained and rinsed; 4 cups Stock, any type; 1/2 tsp Salt; 12 oz Chayote squash, diced (sub zucchini); 1 can Hominy (15oz / 397g) , drained and rinsed; 2 stalks Green onions, chopped, white and green parts combined; 1 Avocados, cubed; 3 Radishes (opt), sliced; 1/2 Limes, wedges; for serving Sour cream (sub plain or Greek yogurt)

Active: 25 min Total: 6 hr 25 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Garlic / Onions / Poblanos - Prep as directed and combine. (Can be done up to 5 days ahead)
Season aromatics - Toss garlic, onions and poblanos with coriander, cumin, oregano, paprika and chili powder. Microwave for 1 1/2 minutes.
Hatch chilis / beans - Drain and rinse.
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)
Chayote squash - Peel and dice squash.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

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.
While pozole simmers, prep green onions, avocados, radishes (if using) and limes.
Top soup with green onions, radishes, avocados and sour cream. Serve with lime wedges on the side. Enjoy!

Reviews

Ratings

0 reviews

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