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Vegan Pozole Verde

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Serves 6 | 

Incredibly delicious and healthy!


4 cups vegetable broth
1/4 cup water
1 tablespoon olive oil
2 cans pinto beans, drained and rinsed, 14 oz. each
1 can hominy, drained and rinsed, 25 oz.
6 tomatillos, husks removed, rinsed and chopped
1 jalapeno, diced
3 cloves garlic, minced
1 yellow onion, diced
4 tablespoons fresh lime juice
1 1/2 teaspoons cumin
1 1/2 teaspoons oregano
Sea salt, to taste
Ground black pepper, to taste


  1. Add vegetable broth, water, olive oil, pinto beans, hominy, tomatillos, diced jalapeno, minced garlic and diced yellow onion to a slow cooker. Drizzle fresh lime juice over top and season with cumin, oregano, sea salt and black pepper. Stir together until well combined.
  2. Place the lid on the slow cooker and set to low and cook for 8 hours or on high for 4 hours.
  3. When ready to serve, use a ladle to pour pozole into six serving bowls and enjoy!
Cooking Method: Slow Cooker
Course: Soup, lunch
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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