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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Introduce sliced mushrooms to the pot, allowing them to release moisture and caramelize for 8-10 minutes, developing rich, deep flavors.
- Sprinkle cumin, oregano, salt, and pepper into the mixture. Pour the prepared green sauce and simmer for 5 minutes to meld the flavors harmoniously.
- 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.
- Finish by stirring in fresh lime juice. Taste and recalibrate seasoning, thinning with additional broth if the consistency appears too dense.
- 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