Mushroom Poblano Posole Verde

Last week it was in the 70's and today it's snowing -- Ohio weather is so crazy this time of year. This recipe is hearty and will warm you up. It would be wonderful served with crusty bread or some tortilla chips.

Recipe from Pinch of Yum.

-2 tablespoons olive oil
-half a yellow onion, minced
-2 poblano peppers, seeds removed, minced
-16 ounces fresh sliced baby bella mushrooms
-1 teaspoon southwest seasoning
-24 ounces salsa verde
-1 cup water
-4-5 cups vegetable broth
-3/4 cup uncooked bulgur
-28 ounces white hominy
-1½ teaspoons salt
- lime juice and cheese for serving

Heat the olive oil  in a large pot 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.
Add the seasoning, salsa verde, water, 3 cups broth, bulgur, and hominy. Simmer about 15 minutes or until the bulgur is soft. Once the bulgar is soft add additional broth if needed.
Serve a squeeze of lime juice and cheese. I added parsley as well for additional color. 



We both loved this soup, it was hearty and full of flavor. Dave was a little skeptical about it, but he was happy with how it turned out, he described it as "shockingly delicious." The lime juice and goat cheese on top helped to add extra layers of flavor, so don't skip out on adding those. This made plenty of leftovers as well. 


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