Mushroom Poblano Posole Verde
This Mushroom Poblano Posole Verde is packed full of zingy flavor and hearty nutrition! Vegetarian and vegan friendly. Delicious!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 2 tablespoons olive oil
- half a yellow onion, minced
- 2 poblano peppers, seeds removed, minced
- 1 jalapeño pepper, seeds removed, minced (optional)
- 16 ounces fresh sliced baby bella mushrooms
- 1 teaspoon southwest seasoning
- 24 ounces salsa verde (I used medium)
- 1 cup water
- 4 -5 cups chicken or vegetable broth
- 3/4 cup uncooked bulgur
- 2 14 ounce cans white hominy
- 1 1/2 teaspoons salt
- cilantro, lime juice, cheese, and chips for serving
Steps
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Heat the olive oil over medium high heat. Add the onions; saute for 1-2 minutes. Add the peppers and mushrooms; saute for 10-15 minutes or until the mushrooms are cooked down to about half their volume and are deep brown (and add another drizzle of oil at this point if necessary).
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Add the seasoning, salsa verde, water, 3 cups broth, bulgur, and hominy. Simmer about 15 minutes or until the bulgur is soft. Add additional broth if needed.
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Serve with cilantro, a squeeze of lime juice, shredded cheese, and chips! Add more broth or water to the leftovers – it will thicken as the bulgur continues to soak up the moisture.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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