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
-
2 tablespoons olive oil
-
1/2 yellow onion, minced
-
2 poblano peppers, seeds removed and minced
-
1 jalapeño pepper, seeds removed and minced (optional)
-
16 ounces fresh sliced baby bella mushrooms
-
1 teaspoon southwest seasoning
-
24 ounces salsa verde (medium)
-
1 cup water
-
4 to 5 cups chicken or vegetable broth
-
3/4 cup uncooked bulgur
-
2 cans (14 oz each) white hominy, drained and rinsed
-
1.5 teaspoons salt
-
Cilantro, lime juice, shredded cheese, and tortilla chips for serving
Instructions
-
Sauté Aromatics: Heat olive oil in a large soup pot over medium-high heat. Add onion and sauté for 1–2 minutes.
-
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.
-
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.
-
Simmer: Simmer for 15 minutes or until bulgur is tender. Add more broth as needed to maintain soup consistency.
-
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