I love slow cooker recipes but find sometimes it is hard to find them for a vegan diet. There are lots of slow cooker vegan recipes for beans but not much else. This vegan take on a classic Mexican Pozole verde is a delicious, spicy soup packed with hominy and zucchini. You could easily add more veggies – kale, diced tomatoes, turnip, or even sweet potatoes would all be delicious. you could also use any other type of beans if you can’t find hominy, a popular Latin American corn product. This recipe freezes great so don’t be afraid of making up a big batch to save for quick meals in the future.
Slow Cooker Vegan Pozole Verde
- 8 cups vegetable broth of vegan no-chicken broth
- 2 poblano peppers (seeded for less spice)
- 2 jalapeno peppers (seeded for less spice)
- 1 lb. tomatillos
- 1 bunch cilantro
- Salt and pepper
- 4 cloves garlic
- 1 tbsp. dried oregano, preferably Mexican
- 60 oz. canned hominy, drained and rinsed
- 3 zucchini, chopped
- For garnish: shredded cabbage, radishes, baked corn tortillas, avocado, lime, chopped onions, & chopped jalapenos
- In a blender combine the poblano peppers, jalapenos, tomatillos, cilantro, oregano, garlic, salt, and pepper and 1 cup vegetable broth. Blend until smooth. Taste and make sure it is spicy (a little spicier than you like) and well seasoned. Add more jalapenos or poblanos if needed.
- Add to the slow cooker. Pour in remaining vegetable broth and hominy.
- Cook on low for 4 hours.
- Add the zucchini and cook for 30 more minutes.
- Serve in bowls and add your favorite garnishes.
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