Vegetarian Posole (Slow Cooker)
"From the blog "Slender Kitchen". I have not tried this yet, but it has all kinds of things I like. I think a 5 quart slow cooker is needed. Serving size is 1 1/2 cups."
- Ready In:
- 5hrs
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 8 cups low sodium vegetable broth
- 2 poblano peppers, seeded
- 2 jalapeno peppers, seeded
- 1 lb tomatillo, husks removed
- salt, to taste
- pepper, to taste
- 1 small bunch cilantro
- 4 garlic cloves
- 1 tablespoon dried oregano
- 60 ounces hominy, drained
- 2 -3 zucchini, chopped
-
Garnishes
- shredded cabbage
- radish (sliced or chopped)
- queso fresco
- avocado
- chopped onion
- chopped jalapeno
- tortilla chips
directions
- Put 1 cup of vegetable broth and all ingredients except for the hominy and the zucchini into a blender and blend until smooth. Taste for seasoning and spiciness - it should be a bit spicier than you want. Add additional poblanos or jalapenos, if necessary.
- Add to the slow cooker with the remaining broth and the hominy.
- Cook on low for 4 hours.
- Add the zucchini and cook for 30 minutes longer.
- Serve in bowls with your favorite garnishes.
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RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
