Elise’s Simple (Meatless) Crockpot Pozole Verde

Prep Time:

20 minutes

Cook Time:

3 Hours

Serves:

Level:

Simple!

About the Recipe

Verde Base:

1 c. Olive Oil

1 lb. Tomatillos (Diced)

2 Poblanos (Julienned)

1 c. Fresh Cilantro (Minced with stems)

1 Green Bell Pepper (Diced)

1 lg. Yellow Onion (Chopped)

2 c. Green Cabbage (Chopped)

¼ c. Minced Garlic

½ c water

The Crock

3 (29 oz) cans of Goya White Hominy (well rinsed and drained)

½ c. Lime Juice 1 med Lime (Quartered)

1 lg Jalapeño (Sliced with Seeds)

1 tsp Cumino Powder

½ tsp Mexican Oregano

½ tsp Crushed Rosemary

4 (32 oz) Cartons of Vegetable Broth

Salt to taste

1.Set the Crockpot to high and Add in the Hominy, Lime Juice, Lime, Jalapeño with Seeds, Cumino Powder, Mexican Oregano, and Rosemary.

2. Warm the Olive Oil slightly in a Large Frying Pan over Medium Heat.

3. Toss Tomatillos, Poblanos, Cilantro, Bell Pepper, Onion, Cabbage and Garlic into the Frying Pan.

4. Pour in water, raise heat to Med-High, and cover for 4-5 minutes.

5. Uncover and sauté ingredients in Frying Pan until the onions slightly caramelize.

6. Add Frying Pan ingredients and the Vegetable Broth to the Crock mixture and give a little stir just to nicely bring everything together.

7. Cover and place on High setting for 2 hours.

8. At the 2-hour mark, check to make sure liquid is at least 2-3 inches above the Pozole (add a little water if any liquid is needed).

Then turn setting to Low and simmer for 1 more hour, then set to Warm until ready to serve.

Serve warm accompanied by a side of warm tortillas or tortilla chips.

Salt to taste!

Enjoy!!