It is a vibrant and hearty vegetarian posole that brings together earthy mushrooms, smoky poblano peppers, and tangy salsa verde. This dish is a delightful twist on the traditional Mexican soup, offering a comforting and flavorful experience.
Why You’ll Love This Mushroom Poblano Posole Verde
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Flavorful and Hearty: The combination of mushrooms, poblano peppers, and hominy creates a rich and satisfying soup that’s both comforting and nourishing.
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Vegetarian Delight: This vegetarian posole is a fantastic alternative to the traditional meat-based versions, making it suitable for a variety of dietary preferences. Easy to Prepare: With straightforward ingredients and steps, this poblano pepper soup is accessible for home cooks of all levels.
Ingredients
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2 tablespoons olive oil (30 ml)
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1/2 yellow onion, minced (75 g)
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2 poblano peppers, seeds removed and minced
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1 jalapeño pepper, seeds removed and minced (optional)
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16 ounces fresh sliced baby bella mushrooms (450 g)
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1 teaspoon southwest seasoning (2 g)
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24 ounces salsa verde, medium (680 g)
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1 cup water (240 ml)
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4 to 5 cups chicken or vegetable broth (960–1200 ml)
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3/4 cup uncooked bulgur (120 g)
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2 cans (14 ounces / 400 g each) white hominy, drained and rinsed
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1.5 teaspoons salt (7.5 g)
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Cilantro, lime juice, shredded cheese, and tortilla chips for serving
Instructions
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Sauté Aromatics: In a large soup pot, heat olive oil over medium-high heat. Add the minced onion and sauté for 1–2 minutes until slightly softened.
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Cook Peppers and Mushrooms: Stir in the minced poblano and jalapeño peppers (if using), followed by the sliced mushrooms. Cook for 10–15 minutes, stirring occasionally, until the mushrooms have released moisture, reduced in size, and turned a rich brown color. Add more oil if the mixture looks dry.
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Add Seasonings and Liquids: Sprinkle in the southwest seasoning and pour in the salsa verde, water, and 3 cups of the broth. Add the bulgur and hominy. Stir well and bring to a simmer.
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Simmer the Soup: Let the soup simmer for about 15 minutes or until the bulgur is tender. Add more broth during cooking as needed to maintain a soup-like consistency.
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Serve: Serve hot, topped with fresh cilantro, a squeeze of lime, shredded cheese, and tortilla chips for added crunch.
Tips for the Perfect Posole
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Adjusting Heat: To control the spiciness, consider omitting the jalapeño or using a milder salsa verde.
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Texture Enhancement: For a creamier texture, lightly mash some of the hominy with the back of a spoon before serving.
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Flavor Boost: Roasting the poblano peppers before adding them to the soup can enhance their smoky flavor.
Serving Suggestions
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Toppings: Enhance your posole with toppings like diced avocado, sliced radishes, shredded lettuce, or a dollop of sour cream.
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Side Dishes: Serve alongside warm corn tortillas or a simple green salad for a complete meal.
Storage and Reheating
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Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Freezing: Freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
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Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth if needed to loosen the consistency.
FAQs
Can I make this posole vegan?
Yes, simply use vegetable broth instead of chicken broth and omit the shredded cheese or use a plant-based alternative.
Is there a substitute for bulgur?
Quinoa or rice can be used as alternatives to bulgur, adjusting cooking times as necessary.Thyme & Love
Can I use different mushrooms?
Absolutely! Feel free to use your preferred variety of mushrooms, such as cremini, shiitake, or oyster mushrooms.
This Mushroom Poblano Posole Verde is a delightful and hearty vegetarian posole that brings warmth and flavor to your table. Whether you’re seeking a comforting meal on a chilly evening or exploring new vegetarian dishes, this poblano pepper soup is sure to satisfy. Pinch of Yum
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Mushroom Poblano Posole Verde
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Mushroom Poblano Posole Verde is a hearty vegetarian take on the traditional Mexican soup. Featuring smoky poblano peppers, earthy mushrooms, and tangy salsa verde, this comforting and flavorful dish is perfect for chilly nights or when you want a nourishing meal with a little zing.
Ingredients
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2 tablespoons olive oil
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1/2 yellow onion, minced
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2 poblano peppers, seeds removed and minced
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1 jalapeño pepper, seeds removed and minced (optional)
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16 ounces fresh sliced baby bella mushrooms
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1 teaspoon southwest seasoning
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24 ounces salsa verde (medium)
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1 cup water
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4 to 5 cups chicken or vegetable broth
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3/4 cup uncooked bulgur
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2 cans (14 oz each) white hominy, drained and rinsed
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1.5 teaspoons salt
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Cilantro, lime juice, shredded cheese, and tortilla chips for serving
Instructions
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Sauté Aromatics: Heat olive oil in a large soup pot over medium-high heat. Add onion and sauté for 1–2 minutes.
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Cook Peppers and Mushrooms: Add poblano and jalapeño (if using), followed by mushrooms. Cook for 10–15 minutes until mushrooms are browned and tender. Add more oil if needed.
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Add Seasonings and Liquids: Stir in southwest seasoning. Pour in salsa verde, water, and 3 cups of broth. Add bulgur and hominy. Stir to combine.
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Simmer: Simmer for 15 minutes or until bulgur is tender. Add more broth as needed to maintain soup consistency.
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Serve: Ladle into bowls and top with cilantro, lime juice, shredded cheese, and tortilla chips.
Notes
For a spicier soup, keep the jalapeño or use a hotter salsa verde.
Mash some hominy for a creamier texture.
Roasting poblano peppers before using enhances their flavor.
For a vegan version, use vegetable broth and plant-based cheese or skip cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican