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

Ingredients

• 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

Cooking Directions

1. 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.
2. Add to the slow cooker. Pour in remaining vegetable broth and hominy.
3. Cook on low for 4 hours.
4. Add the zucchini and cook for 30 more minutes.
5. Serve in bowls and add your favorite garnishes.

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