Slow Cooker Vegan Pozole Verde

A Celebration of Mexican Healing Food Traditions

Pozole is one of Mexico’s most beloved and ancient dishes. It dates back to pre-Columbian times, when it was prepared for special ceremonies and celebrations. Today, it’s a staple of Mexican home cooking — the kind of pot that simmers on the stove all afternoon while family gathers in the kitchen. There’s something deeply special about a recipe that has been nourishing people for literally thousands of years.

This vegan version keeps all the soul of traditional pozole — the tender, chewy hominy, the bright tangy verde sauce, the pile of fresh toppings — while swapping in white beans for a protein-packed plant-based twist. The slow cooker does all the heavy lifting, and you end up with 8 to 10 servings of the most comforting, flavorful soup you can imagine.

I especially love this recipe because the toppings are what make it — everyone gets to build their own bowl with crunchy cabbage, radishes, cilantro, and lime. It’s interactive, it’s fun, and it’s absolutely delicious.

Why These Ingredients Are Healing

Hominy is one of the oldest prepared foods in the Americas. It’s made from dried corn kernels that have been treated with an alkaline solution (a process called nixtamalization), which increases the bioavailability of niacin (vitamin B3) and makes the nutrients in corn much easier for your body to absorb. This ancient food preparation technique is a perfect example of indigenous nutritional wisdom. Hominy is also a good source of fiber and provides a satisfying, chewy texture that’s completely unique.

Mexican oregano is different from the Mediterranean variety and has been used in traditional Mexican healing for centuries. It contains compounds like thymol and carvacrol that have natural antimicrobial and antioxidant properties. In traditional Mexican folk medicine, oregano tea was used to support respiratory health and soothe digestive issues. When it simmers in this pozole all day, it infuses the broth with those same beneficial compounds.

Tomatillos provide the bright, tangy verde flavor and are packed with vitamins C and K, plus a range of unique antioxidants called withanolides. They support immune function and add an incredible freshness to the broth.

White beans contribute plant protein, fiber, and essential minerals like iron and magnesium, making this pozole a complete, satisfying meal.

Ingredients

• 2 cans (25 oz each) white hominy, drained and rinsed
• 1 can (15 oz) great northern beans or cannellini beans, drained and rinsed
• 1 lb fresh tomatillos (about 8-10), husked, rinsed, and quartered
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 jalapeño peppers, seeded and diced (keep seeds for more heat)
• 1 poblano pepper, seeded and diced
• 5 cups vegetable broth
• 1 tablespoon dried Mexican oregano (or regular oregano)
• 2 teaspoons ground cumin
• 1 teaspoon sea salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 cup fresh cilantro, chopped (plus more for serving)
• Juice of 2 limes

For topping (this is the best part):

• Shredded green cabbage
• Sliced radishes
• Diced avocado
• Fresh cilantro
• Lime wedges
• Sliced jalapeños
• Crushed tortilla chips or tostadas

Slow Cooker Instructions

1. Add everything to the slow cooker. Place the drained hominy, white beans, quartered tomatillos, onion, garlic, jalapeños, poblano pepper, vegetable broth, oregano, cumin, salt, and black pepper into your slow cooker. Stir to combine.
2. Cook low and slow. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours. The tomatillos will break down and create the verde broth.
3. Blend for the verde effect. If you want a smoother verde broth (which I recommend), use an immersion blender to partially blend the soup — pulse it a few times so some of the tomatillos and beans break down while the hominy stays whole. Alternatively, scoop out about 2 cups of the broth and vegetables (avoiding the hominy), blend until smooth, and stir back in.
4. Finish. Stir in the chopped cilantro and lime juice. Taste and adjust salt and spice as needed.
5. Serve with all the toppings. Ladle into bowls and let everyone pile on their favorite toppings — shredded cabbage, radishes, avocado, more cilantro, lime wedges, and crushed tortilla chips.

Yield: 8-10 servings

Cook time: 7-8 hours on LOW / 4-5 hours on HIGH

Freezing Instructions

This pozole freezes wonderfully — just freeze the soup itself and add fresh toppings when you reheat.

• Let it cool completely before portioning.
• Use individual serving-size freezer-safe containers.
• Leave about 1/2 inch of headspace for expansion.
• Label each container with the recipe name and date.
• Freezes well for up to 3 months.

Important: Don’t freeze the toppings with the soup. The fresh cabbage, avocado, and radishes should be added fresh when you serve. That contrast of hot, rich broth with cool, crunchy toppings is what makes pozole so special.

Reheating Instructions

• From frozen (microwave): Microwave for 3-4 minutes, stirring halfway through.
• From frozen (stovetop): Thaw overnight in the refrigerator. Reheat over medium heat until warmed through. Add a squeeze of fresh lime before serving.

A Few Notes

If you can’t find fresh tomatillos, a jar of salsa verde (about 16 oz) works as a substitute — just reduce the vegetable broth by one cup. Canned hominy is available in the international or canned vegetable aisle of most grocery stores. Look for it near the canned beans.

This pozole reminds me that some of the world’s most healing, most delicious food comes from the simplest traditions. A big pot of soup, a table full of toppings, and the people you love gathering around — that’s medicine for the soul.

Amie Harpe Founder and Author, Peacefully Proven

Amie Harpe is the founder of Peacefully Proven and is currently in menopause. She writes from lived experience about HRT, brain fog, hot flashes, sleep disruption, and the daily rituals that have helped her feel like herself again. She is vegan, food-as-medicine focused, and a believer in the honest conversations women aren’t having loudly enough.

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