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

Active: 25 min Total: 6 hr 25 min
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!
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. 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)
  2. Aromatics - Toss garlic, onions, jalapenos, poblanos, and tomatillos with coriander, cumin, paprika, and chili powder. Microwave for 1 ½ minutes.
  3. 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

  1. 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.
  2. Prep avocado, radishes (if using), and limes.
  3. Top soup with cilantro, avocados, radishes, and sour cream. Serve with lime wedges!

Nutrition Facts

Amount Per Serving
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