Rustic Mushroom Poblano Posole Verde Recipe for Cozy Dinners

Delightful aromas of hearty mushroom poblano posole verde will transport you straight to a cozy Mexican kitchen.

Earthy mushrooms mingle with smoky poblano peppers, creating a vibrant verde broth that promises comfort in every spoonful.

Warm spices and tender vegetables dance together, weaving a rich tapestry of flavor.

Fragrant herbs and roasted ingredients blend seamlessly, offering a rustic twist on classic posole.

Nutritious and deeply satisfying, this recipe invites you to explore traditional Mexican cuisine with a modern vegetarian approach.

Regional ingredients shine through, telling a story of culinary heritage and personal creativity.

You’ll want to savor each spoonful slowly, letting the complex flavors unfold on your palate.

Tips for Spice and Texture Balance

• Boost Green Sauce Flavor: Roast tomatillos and poblanos in the oven before blending for a deeper, smokier taste that elevates the entire posole.
• Mushroom Magic: Use a mix of mushroom varieties like shiitake and oyster to add complex textures and rich umami notes to the soup.
• Customize Heat Level: Control spiciness by removing poblano seeds or adding extra jalapeño based on your personal preference for warmth.
• Make It Hearty: Replace broth with vegetable stock for extra depth, and add quinoa or extra hominy for a more substantial, filling meal.
• Quick Meal Prep: Posole freezes beautifully for up to 3 months, making it an excellent make-ahead dish for busy weeknights or meal planning.

Storage Guide for Posole Verde

• Store leftovers in an airtight container within 2 hours of cooking, keeping posole fresh for 3-4 days in the refrigerator.
• Transfer cooled soup to freezer-safe containers, leaving 1-inch space for expansion. Freeze up to 3 months, ensuring maximum flavor retention.
• Warm gradually over medium-low heat, stirring occasionally. Add splash of broth to restore original consistency and prevent scorching.
• Pour portion into microwave-safe dish, cover loosely, and heat in 30-second intervals, stirring between each interval until thoroughly warmed.

Dishes That Go Well with This Bold Soup

• Blend tequila, green sauce ingredients, and lime for a cocktail that mirrors the soup's vibrant verde flavors.
• Create a light side salad with crisp tortilla strips, matching the soup's Mexican profile and adding textural crunch.
• Choose a light, refreshing cerveza like Modelo Especial or Pacifico to balance the soup's rich, earthy mushroom and poblano notes.
• Prepare a zesty cabbage slaw with fresh lime juice and cilantro to echo the soup's bright, tangy undertones and provide a cool contrast.

Unique Variations for Mushroom Posole

• Vegan Protein Power: Swap mushrooms with firm tofu or tempeh, cubed and seared for extra texture. Add black beans or lentils for additional plant-based protein.
• Gluten-Free Green Comfort: Use certified gluten-free hominy and verify broth ingredients. Replace olive oil with avocado oil for a clean, allergen-friendly version.
• Spicy Seafood Swap: Substitute mushrooms with white fish or shrimp for a protein-rich coastal variation. Keep green sauce and spice profile consistent with original recipe.
• Low-Carb Green Bowl: Replace hominy with cauliflower rice or zucchini noodles. Reduce broth quantity and increase green sauce for more concentrated flavor profile.

Mushroom Posole Verde Q&A

• What are tomatillos, and where can I find them?

Tomatillos are small, green, tangy fruits wrapped in papery husks, commonly used in Mexican cuisine. You can find them in the produce section of most grocery stores, Mexican markets, or well-stocked supermarkets.

• Can I use different types of mushrooms in this posole?

Yes, absolutely! While the recipe suggests using a specific type of mushroom, you can experiment with cremini, shiitake, oyster, or a mix of mushrooms to add depth and variety to the dish.

• Is this posole recipe vegetarian?

Yes, this Mushroom Poblano Posole Verde is a vegetarian recipe. It uses mushrooms as the main protein and vegetable broth, making it a delicious meat-free option that’s packed with flavor and nutrients.

• How spicy is this posole verde, and can I adjust the heat?

The heat level depends on the jalapeño pepper. You can control the spiciness by removing the seeds and membranes from the pepper or adjusting the amount used. For a milder version, use less jalapeño or omit it entirely.

Mushroom Poblano Posole Verde Flavor Notes

• Offers flexible toppings like cabbage, radishes, and avocado, allowing everyone to personalize their bowl and satisfy individual taste preferences.
• Delivers a hearty vegetarian meal packed with protein-rich mushrooms and hominy, creating a satisfying and nutritious dining experience that doesn't feel like a compromise.
• Features a homemade green sauce bursting with fresh tomatillos, poblanos, and cilantro, which elevates the entire dish with bold, authentic Mexican-inspired flavors.

Ingredients That Bring the Posole to Life

• Mushrooms: Hearty and meaty base providing substantial texture and earthy flavor. Fresh or dried varieties work well.

• Tomatillos, Poblano Peppers, Jalapeno Pepper: Foundational ingredients for creating vibrant green sauce. Look for firm, bright green tomatillos without blemishes.
• Onion, Garlic: Aromatic base that builds deep flavor profile. Choose firm, dry onions without soft spots.
• Cilantro: Fresh herb adding bright, citrusy notes. Use leaves and tender stems.
• Lime: Provides bright acidity and freshness. Choose juicy, heavy limes.
• Cabbage, Radishes, Avocado: Garnishes adding crunch, color, and additional layers of flavor.

• Hominy: Traditional posole ingredient with distinctive corn flavor. Canned or dried options available.
• Olive Oil: Cooking fat for sautéing vegetables.
• Cumin, Oregano, Salt, Pepper: Spices and seasonings enhancing overall taste.
• Broth: Liquid base for soup. Vegetable or chicken broth recommended.
• Tortilla Chips: Optional crunchy topping for added texture.

How to Make Posole Verde with Mushrooms

Step 1: Craft Vibrant Green Sauce

• Poblano peppers
• Jalapeño
• Cilantro

Blend until silky smooth. Set aside.

Step 2: Sauté Aromatic Base

Heat olive oil in large pot. Introduce onions and cook until translucent. Add garlic and stir until fragrant.

Step 3: Transform Mushrooms

Introduce mushrooms to pot. Sauté until moisture evaporates and edges turn golden brown.

Step 4: Infuse Flavor Profile

Sprinkle cumin, oregano, salt, and pepper. Pour green sauce into pot. Allow flavors to dance together for several minutes.

Step 5: Create Hearty Broth

Pour hominy and broth into mixture. Bring to rolling boil. Reduce heat and let simmer. Squeeze fresh lime juice. Adjust seasoning and liquid consistency as needed.

Step 6: Garnish and Serve

• Shredded cabbage
• Sliced radishes
• Creamy avocado
• Fresh cilantro
• Crispy tortilla chips

Mushroom Poblano Posole Verde Recipe

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4.8 from 26 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Hearty Mexican soup Mushroom Poblano Posole Verde blends earthy mushrooms with spicy poblano peppers in a rich, verdant broth. Comforting and authentic, this soul-warming dish invites you to savor traditional flavors with each nourishing spoonful.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 1 ½ pounds (680 grams) tomatillos, husked and rinsed
• 2 poblano peppers, seeds removed and chopped
• 1 jalapeno pepper (optional, for heat)
• 1 medium white onion, diced
• 1 pound (454 grams) cremini or baby bella mushrooms, sliced
• ½ cup fresh cilantro

Spices and Seasonings:

• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (preferably Mexican oregano)
• 1 ½ teaspoons salt, plus more to taste
• ¼ teaspoon black pepper
• 3 cloves garlic, minced

Liquid and Base Ingredients:

• 2 tablespoons olive oil
• 2 (15 ounces/425 grams) cans white hominy, drained and rinsed
• 4 cups vegetable broth
• Juice of 1 lime
• Optional: additional broth or water to thin, if needed

Toppings (optional):

• Shredded cabbage or lettuce
• Thinly sliced radishes
• Diced avocado
• Extra chopped cilantro
• Lime wedges
• Tortilla chips or strips

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Instructions

1. Craft the vibrant verde sauce by submerging tomatillos in boiling water for 8-10 minutes until tender. Drain and transfer to a blender alongside poblano peppers, optional jalapeño, and fresh cilantro. Pulse until achieving a silky smooth consistency.
2. Warm olive oil in a substantial pot over medium heat. Introduce diced onions and sauté for 4-5 minutes until translucent. Incorporate minced garlic and cook briefly until aromatic.
3. Introduce sliced mushrooms to the pot, allowing them to release moisture and caramelize for 8-10 minutes, developing rich, deep flavors.
4. Sprinkle cumin, oregano, salt, and pepper into the mixture. Pour the prepared green sauce and simmer for 5 minutes to meld the flavors harmoniously.
5. Add hominy and vegetable broth to the pot. Elevate heat to create a robust boil, then reduce to a gentle simmer. Cook uncovered for 15-20 minutes, allowing the ingredients to integrate and develop complexity.
6. Finish by stirring in fresh lime juice. Taste and recalibrate seasoning, thinning with additional broth if the consistency appears too dense.
7. Serve the posole in warm bowls, garnishing with crisp shredded cabbage, thinly sliced radishes, creamy avocado chunks, additional cilantro, and optional crunchy tortilla chips.

Notes

• Customize heat levels by adjusting jalapeño quantity or removing seeds for milder flavor.
• Select meaty mushrooms like portobello or shiitake for robust texture and deeper umami profile.
• Swap hominy with quinoa or cauliflower for gluten-free and low-carb alternatives.
• Enhance nutrition by adding protein like shredded chicken or white beans for more substantial meal.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 270
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 60 mg