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Vegetarian Slow-Cooker Pozole
Ingredients
  • 1 cup dried cannellini beans, soaked overnight (see Tip)
  • 1 tablespoon extra-virgin olive oil
  • 2 cups chopped yellow onions
  • 2 cups chopped seeded poblano peppers
  • 3 large cloves garlic, finely chopped
  • 1 tablespoon ancho chile powder
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 6 cups low-sodium vegetable broth
  • 1 ¼ cups canned hominy, rinsed
  • 6 tablespoons prepared tomatillo salsa
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • 1 cup shredded cabbage
  • ¾ cup sour cream
  • ½ cup sliced radishes
  • ¼ cup chopped fresh cilantro
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