Mushroom Poblano Posole Verde Recipe

There’s something magical about a bowl of Mushroom Poblano Posole Verde: its brothy warmth, the hearty bite of mushrooms and hominy, and the vivid swirl of salsa verde. This Mexican-inspired stew comes together quickly yet tastes like it simmered all day, brimming with punchy poblanos and the comfort of bulgur wheat. It’s a weeknight wonder that feels vibrant enough for a special dinner—and you can deck it out with crunchy tortilla chips, tangy lime, and creamy queso fresco. Whether you’re craving a nourishing, vegetarian twist on classic posole or just need a cozy meal to share, Mushroom Poblano Posole Verde delivers big on flavor with minimal fuss.

this Recipe

Ingredients You’ll Need

Great Mushroom Poblano Posole Verde starts with a simple, colorful list of ingredients—each one playing its part in creating deep flavors and enticing textures. Your pantry and fridge likely have most of what you need; every element adds a distinct note, so don’t skip anything!

• Olive oil: The foundation for sautéeing veggies, lending a rich base and slight fruitiness.
• Yellow onion: Brings gentle sweetness and depth as it softens in the pot.
• Poblano peppers: Earthy, mildly spicy, and absolutely essential for signature verde flavor.
• Jalapeño pepper (optional): For those who love a little heat, this adds a spicy kick without overpowering the stew.
• Baby bella (cremini) mushrooms: They give satisfying, meaty texture and soak up all those gorgeous flavors.
• Ground cumin: Adds unmistakable earthy warmth and a hint of smokiness.
• Chili powder: For color, depth, and just a bit of chili aroma.
• Salsa verde: This shortcut brings a huge boost of tang, brightness, and mild heat, tying the posole together.
• Water: Helps thin the broth and balance flavors without overwhelming them.
• Vegetable broth (or chicken broth): A savory backbone that gives Mushroom Poblano Posole Verde its slurp-worthy base.
• Uncooked bulgur wheat: The chewy, nutty grain that soaks up broth and gives the stew body.
• White hominy: Traditional posole staple, bringing chewy, satisfying kernels that thicken the stew.
• Salt: Vital for bringing all the vibrant flavors into harmony—taste as you go!
• Fresh cilantro, lime wedges, crumbled queso fresco, and tortilla chips: The must-have garnishes that make every bowl look and taste celebration-worthy.

How to Make Mushroom Poblano Posole Verde

Step 1: Sauté the Aromatics

Start by heating up a good swirl of olive oil in a big soup pot. Toss in the finely chopped onion and stir it around over medium heat. You’re looking for the onion to turn fragrant and slightly translucent—about two or three minutes does the trick. This gentle sizzle sets the stage for all those bold flavors.

Step 2: Cook the Peppers and Mushrooms

Add your diced poblano peppers, optional jalapeño, and those lovely sliced mushrooms. Let them cook together, stirring occasionally. Give the mushrooms plenty of room; they’ll first release their juices and then start to caramelize, taking on a burnished, golden edge after about 10–12 minutes. This is where the hearty, earthy backbone of Mushroom Poblano Posole Verde builds up, so don’t rush!

Step 3: Season with Spice

Sprinkle in the cumin and chili powder, letting the heat bloom their aromas for a few moments. Stir well so every veggie gets cloaked in those fragrant spices—your kitchen will smell amazing right about now.

Step 4: Add Liquids and Simmer

Pour in the salsa verde, a cup of water, and three cups of your chosen broth (add more later for a brothier result). Stir in the bulgur wheat, drained hominy, and salt. Mix everything thoroughly so the grains and hominy are evenly distributed in the verdant broth.

Step 5: Simmer Until Tasty

Bring your Mushroom Poblano Posole Verde to a gentle boil, then immediately turn down the heat to a simmer. Cover and let it bubble away for 20–25 minutes. You’ll notice the bulgur plumps up, thickening the stew, while the flavors mingle and deepen. If you prefer a soupier consistency, splash in an extra cup or two of broth as it simmers.

Step 6: Taste and Serve

Give the posole a taste—does it need a pinch more salt? Adjust as needed, then ladle it into bowls while piping hot. Top each serving with a shower of fresh cilantro, a good squeeze of lime, a sprinkle of crumbled queso fresco, and a handful of tortilla chips for that signature crunch. Mushroom Poblano Posole Verde is ready to steal the show!

How to Serve Mushroom Poblano Posole Verde

Garnishes

No Mushroom Poblano Posole Verde is complete without a generous spread of toppings. Pile on a handful of chopped cilantro for freshness, a wedge or two of lime for citrusy pop, a scattering of queso fresco for creaminess, and those irresistible crunchy tortilla chips. Layer on as much or as little of each as you like—this is where everyone can make their bowl just right.

Side Dishes

While this stew is hearty enough to hold its own, you can round out the table with some simple sides. Try a light jicama slaw, a cool avocado salad, or warm corn tortillas for scooping. Refried beans or a fresh tomato salsa also make brilliant accompaniments and deepen that Mexican-inspired feast.

Creative Ways to Present

Turn your Mushroom Poblano Posole Verde into a showstopper by serving it family-style in a big, beautiful soup pot. Set up a DIY topping bar so everyone can customize their bowls. You can even present it in smaller mugs or jars at parties for a fun twist—just don’t forget extra lime wedges and tortilla chips on the side!

Make Ahead and Storage

Storing Leftovers

Mushroom Poblano Posole Verde actually tastes even better the next day as the flavors have more time to develop. Simply let it cool to room temperature before transferring to airtight containers. It will keep well in the fridge for up to four days, making it a fantastic meal prep option for busy weeks.

Freezing

If you want to preserve your posole for later cravings, portion the cooled stew into freezer-safe containers, leaving space for expansion. Freeze for up to three months. When you’re ready to enjoy, defrost overnight in the refrigerator for best results—this helps maintain the tender texture of the mushrooms and bulgur.

Reheating

To reheat, gently warm the Mushroom Poblano Posole Verde in a pot over low-medium heat, stirring occasionally until hot. If it has thickened too much, add a splash of broth or water to loosen it up. Microwave reheating also works for single servings—just be sure to cover with a microwave-safe lid to keep all that goodness inside.

FAQs

Is Mushroom Poblano Posole Verde spicy?

This dish is usually mild, as poblanos are fairly gentle. If you add jalapeño, you’ll pick up more heat, but it remains family-friendly. Want a milder posole? Omit the jalapeño and use a mild salsa verde.

Can I make Mushroom Poblano Posole Verde gluten-free?

Absolutely! Just swap the bulgur wheat for cooked brown rice or quinoa. Both options lend a lovely chew and work beautifully with the flavors and broth.

What protein can I add for an even heartier meal?

For extra heartiness, try stirring in shredded rotisserie chicken (if not vegetarian) or your favorite plant-based protein crumbles. Both work well with the other ingredients and bulk up the soup for big appetites.

How do I roast poblano peppers for this recipe?

To deepen their flavor, roast poblanos under a broiler or over a gas flame until the skins blister and blacken. Let them steam in a covered bowl, then peel, seed, and dice before adding to your posole. Roasted poblanos bring a gentle smokiness to the pot!

What’s the best way to serve Mushroom Poblano Posole Verde at a party?

Set up a self-serve toppings bar with plenty of lime, cilantro, queso fresco (or a dairy-free cheese), thinly sliced radishes, and crunchy chips. Offer small bowls or cups for easy mingling—guests will love customizing their perfect bowl.

Final Thoughts

If you’re looking for comfort in a bowl with a burst of vibrant flavor and color, you cannot go wrong with Mushroom Poblano Posole Verde. It’s easy enough for a weeknight, special enough for company, and endlessly adaptable. Give it a try—you just might find it becomes a new favorite at your table, too!

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