Slow Cooker Vegetarian Chorizo Posole Recipes

SLOW COOKER VEGETARIAN CHORIZO POSOLE

Slow Cooker Vegetarian Chorizo Posole image

A delicious vegetarian Posole loaded with beans, hominy, and Lightlife plant-based Chorizo Sausage.

Provided by foodnessgracious

Time 4h20m

Number Of Ingredients 12

Ingredients

1 pack Lightlife Chorizo Smart Sausages
1 onion (thinly sliced)
3 garlic cloves (minced)
1 tsp paprika
1 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
5 cups vegetable broth
2 cans diced tomatoes (15oz each)
1 can pinto beans (15 oz drained)
1 can hominy (28oz drained)
1 cup dark beer (Negra Modelo)

Steps:

Switch your slow cooker to high setting
Dice the chorizo sausages into small chunks and add to a large pan.
Add the onion, garlic, paprika, cumin, salt, and pepper to the sausages and stir well.
Cook for about 5 minutes and then transfer the mixture to the slow cooker.
Add the veggie broth, tomatoes, beans, hominy, and beer.
Stir well and cover with the lid.
Cook on high for about four hours, stirring every hour.
Serve with diced avocado, cilantro and lemon wedges.

Nutrition Facts : Calories 39 kcal, Carbohydrate 6 g, Sodium 884 mg, Sugar 2 g, ServingSize 1 serving

POZOLE IN A SLOW COOKER

Pozole in a Slow Cooker image

Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas.

Provided by Isabel

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 8h55m

Yield 12

Number Of Ingredients 13

Ingredients

2 pasilla chile peppers - stems, seeds, and veins removed
2 ancho chile peppers - stems, seeds, and veins removed
2 guajillo chile peppers - stems, seeds, and veins removed
water, to cover
1 teaspoon cumin seeds
2 cloves garlic
½ white onion, chopped
5 Roma tomatoes, chopped
1 (3 1/2) pound pork shoulder, cut into several large pieces
salt to taste
2 bay leaves
4 cups chicken stock
2 (15.5 ounce) cans white hominy, rinsed and drained

Steps:

Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 13.6 g, Cholesterol 52.4 mg, Fat 13.6 g, Fiber 2.9 g, Protein 15.4 g, SaturatedFat 4.7 g, Sodium 426.6 mg, Sugar 2.5 g

SLOW-COOKER POSOLE

Slow-Cooker Posole image

Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.

Provided by Jules

Categories Meat and Poultry Recipes Pork

Time 6h55m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
½ cup green chilies, diced
4 cloves garlic, minced
½ teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
¼ cup cilantro, chopped
½ teaspoon salt

Steps:

Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 25.7 g, Cholesterol 39.8 mg, Fat 7.7 g, Fiber 4.4 g, Protein 16.8 g, SaturatedFat 1.9 g, Sodium 670.5 mg, Sugar 3.7 g

VEGETARIAN POSOLE (SLOW COOKER)

Vegetarian Posole (Slow Cooker) image

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.

Provided by duonyte

Categories Peppers

Time 5h

Yield 8 serving(s)

Number Of Ingredients 18

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
shredded cabbage
radish (sliced or chopped)
queso fresco
avocado
chopped onion
chopped jalapeno
tortilla chips

Steps:

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.

Nutrition Facts : Calories 195.8, Fat 3, SaturatedFat 0.4, Sodium 453.3, Carbohydrate 38.3, Fiber 8.1, Sugar 7.5, Protein 5

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Bring a small pot of water to a boil, while we wait for that we can deseed and devein the chiles. You can use scissors to cut open the chilies to remove the hard stems, seeds and veins. Once the water has boiled, place the deseeded chiles, the onion and garlic into the pot. Allow to simmer under low heat until the chiles have rehydrated and the onion and garlic have softened.
Once softened, carefully place boiled ingredients into the blender, then add about half a cup of the boiling broth, or plain water. Blend until you have a smooth, thickish sauce — if needed add more of the boiling broth to help achieve the smooth consistency. Strain the sauce now or do so in the next step. Set aside.
In a large soup pot, and over medium heat, drizzle in 2 Tablespoons of olive oil, then add the mushrooms and sauté for about 8 minutes or until soft. Next, place a colander over the pot and carefully strain the chile sauce into it. Then add 1 teaspoon of coarse sea salt and stir, then add 1 teaspoon of Mexican oregano and stir. Next we add the hominy and mix until well combined. Lastly pour in the vegetable broth and bay leaves, stir until well combined.
Turn the heat to medium-low, cover the pot and simmer for about 30 to 45 minutes or until the hominy is very tender. After about 30 minutes, taste the pozole to see if it can use more salt or a little more oregano — but don’t overdo it on the oregano because if there’s too much, it can turn the pozole sour.

Slow Cooker Vegetarian Chorizo Posole Recipes

SLOW COOKER VEGETARIAN CHORIZO POSOLE

A delicious vegetarian Posole loaded with beans, hominy, and Lightlife plant-based Chorizo Sausage.

POZOLE IN A SLOW COOKER

Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas.

SLOW-COOKER POSOLE

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.

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