Mushroom Poblano Posole Verde Recipe
This Mushroom Poblano Posole Verde recipe is a comforting and flavorful Mexican-inspired soup that features earthy mushrooms, hearty hominy, and a zesty salsa verde base. Perfect for a cozy dinner or for meal prep, this vegetarian posole is packed with bold flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 2 poblano peppers, seeded and diced
- 1 jalapeño pepper, seeded and minced (optional, for heat)
- 16 oz baby bella (cremini) mushrooms, sliced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 24 oz jar salsa verde
- 1 cup water
- 4–5 cups vegetable broth (or chicken broth if not vegetarian)
- 3/4 cup uncooked bulgur wheat
- 2 (14 oz) cans white hominy, drained and rinsed
- 1 1/2 teaspoons salt (plus more to taste)
For Serving:
- Fresh cilantro
- Lime wedges
- Crumbled queso fresco
- Tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until slightly softened.
- Stir in poblano, jalapeño, and mushrooms. Cook until mushrooms are browned.
- Add cumin and chili powder; coat vegetables evenly.
- Pour in salsa verde, water, and broth. Stir in bulgur, hominy, and salt.
- Bring to a boil, then simmer for 20–25 minutes until bulgur is tender.
- Adjust seasoning as needed. Serve hot with toppings.
Notes
- Substitute cooked brown rice or quinoa for bulgur if gluten-free.
- For added depth, roast the poblano peppers before dicing.
- This posole gets better as it sits—great for leftovers.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 270
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
