Slow Cooker Black Bean Pozole
with chayote squash / avocados / radishes / sour cream
- 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)
- 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.
- 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!
I'm giving this four stars because I made some adjustments but I feel the ingredients are appropriate. First of all, I season the chicken with all of the spices listed to go in the soup and sear it in a skillet before putting it in the crock pot. I also use bone-in skin on chicken thighs, one per person. Instead of microwaving the aromatics I sauteed them in a pan in the chicken fat. I peeled the skin off of the chicken before putting it in the Crock-Pot as well. I left everything else the same. I will definitely make this again but I will probably double the hominy as well.0 Helpful
Excellent. Spicy, but I loved adding greek yogurt to tone it down. I put only a can of the mild green chilis (for 6 servings) and extra hominy, and it came out fine. I would love to try roasting the poblano first. Husband loved it too.0 Helpful
Perfection, and so easy0 Helpful
Very warming and comforting on a cold rainy day. Made enough for leftovers.0 Helpful
Good but next time I’ll add more spices.0 Helpful
I roasted the poblano and skinned it . Used 1 jalapeno and no hatch Chile's because I forgot them. I always triple the spices and for this one I decreased the stock to make it thicker. With some rolled up corn tortillas it was just as good as my grandmas!0 Helpful