Slow Cooker Sunday: Vegetarian Pozole
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- 8 cups vegetable broth
- 2 U poblano peppers, chopped (seeded if you don’t want it too spicy)
- 2 U jalapenos, seeded
- 1 lb tomatillos
- Salt and pepper to taste
- 1 cup cilantro
- 4 U cloves garlic
- Cooking spray
- 1 tbsp dried oregano
- 60 oz canned hominy, drained
- 3 U zucchini, chopped
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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