Ingredients
Scale
- 1 can white hominy, drained
- 1 can black beans, rinsed
- 1 can diced tomatoes
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare Your Ingredients:
- Start by chopping the onion and mincing the garlic cloves. Rinse the black beans thoroughly and drain the white hominy.
- Combine Ingredients in Slow Cooker:
- In your slow cooker, combine the drained white hominy, rinsed black beans, diced tomatoes, chopped onion, minced garlic, and vegetable broth.
- Add Seasonings:
- Sprinkle in the chili powder, cumin, and add salt and pepper to taste. Stir the mixture well to ensure that all the ingredients and seasonings are evenly distributed.
- Cook:
- Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. The slow cooking process allows the flavors to meld together beautifully, creating a rich and satisfying broth.
- Serve:
- Once cooked, serve the pozole hot, garnished with fresh cilantro and accompanied by lime wedges for an extra burst of flavor.
Nutrition
- Serving Size: one normal portion
- Calories: 200
- Fat: 2g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g