Slow Cooker Pinto Bean Pozole
with poblanos, tomatillos, avocado and radishes

Name: Slow Cooker Pinto Bean Pozole
Cook time: 385 min
Total time: 385 min
Yield: 4
Ingredients: 4 cloves Garlic, minced; 1 Onions, diced; 2 Jalapenos, seeded and diced; 2 Poblanos (sub 1 green pepper / 2 poblanos), diced; 3 Tomatillos (sub 1 underripe tomato / 2 tomatillos), diced; 2 Tbsp Cilantro, fresh (opt), chopped; 1 Tbsp Coriander; 1 Tbsp Cumin; 2 tsp Paprika; 1 tsp Chili powder; 1/3 lb Pinto beans, uncooked; 4 to 6 cups Vegetable broth; 1/2 tsp Salt; 2 cups Hominy; 1 Avocado, cubed; 3 Radishes (opt), sliced; 1/2 Limes, sliced into wedges; for serving Sour cream

Active: 25 min Total: 6 hr 25 min

Original GF Paleo Vegetarian

Your slow cooker is perfect for cooking pinto beans without having to tend to the stove. Combined with all our Latin ingredients, this one is sure to become a simple fave!
Smarts: Slow cook this on Sunday night and wake up to this fragrant dish on Monday. Refrigerate and then reheat for dinner!

Ingredients

Metric

Servings:

Slow Cooker Pinto Bean Pozole:

Garlic - 4 cloves , minced
Onions - 1 , diced
Jalapenos - 2 , seeded and diced
Poblanos (sub 1 green pepper / 2 poblanos) - 2 , diced
Tomatillos (sub 1 underripe tomato / 2 tomatillos) - 3 , diced
Cilantro, fresh (opt) - 2 Tbsp , chopped
Coriander - 1 Tbsp
Cumin - 1 Tbsp
Paprika - 2 tsp
Chili powder - 1 tsp
Pinto beans, uncooked - 1/3 lb
Vegetable broth - 4 to 6 cups
Salt - 1/2 tsp
Hominy - 2 cups
Avocado - 1 , cubed
Radishes (opt) - 3 , sliced
Limes - 1/2 , sliced into wedges
Sour cream - for serving

Prep

Garlic / Onions / Jalapenos / Poblanos / Tomatillos / Cilantro (if using) - Prep as directed - except for cilantro, they can all be placed into one bowl / container. (Can be done up to 4 days ahead)
Aromatics - Toss garlic, onions, jalapenos, poblanos, and tomatillos with coriander, cumin, paprika, and chili powder. Microwave for 1 ½ minutes.
Start slow cooking - Place beans, aromatics, vegetable broth, and salt in a slow cooker. Cook for 8 to 9 hours on low or 4 to 5 hours on high. (Can be done up to 1 day ahead)

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Make

Once pozole is done slow cooking, add in hominy and heat on high for another 10 to 15 minutes. Season to taste with salt, pepper, and more spices.
Prep avocado, radishes (if using), and limes.
Top soup with cilantro, avocados, radishes, and sour cream. Serve with lime wedges!

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