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This vibrant Mexican-inspired posole verde transforms humble ingredients into a soul-warming bowl of comfort that's both hearty and bright. The combination of earthy mushrooms and nutty hominy swimming in a tangy tomatillo broth creates a plant-based twist on a traditional favorite that will satisfy even dedicated meat-eaters.
I first made this posole during a rainy weekend when I craved something comforting yet fresh. What started as an experiment with ingredients I had on hand quickly became a family favorite that we now enjoy at least twice a month during the cooler seasons.
Ingredients
- Tomatillos: Fresh tomatillos provide the tangy foundation of authentic posole verde. Look for firm fruits with tight husks.
- Poblano peppers: These mild green chiles add earthy flavor without overwhelming heat. Roast them first for deeper dimension.
- Fresh cilantro: Brightens the entire dish; use both stems and leaves for maximum flavor.
- Cremini mushrooms: Their meaty texture makes this vegetarian soup satisfying. Choose firm ones with tight closed caps.
- White hominy: These puffy corn kernels are traditional in posole, giving distinctive texture and nutty flavor. Rinse well before using.
- Mexican oregano: More citrusy than Mediterranean oregano, worth seeking out for authentic flavor.
- Lime juice: Adds essential brightness at the finish. Use freshly squeezed for best results.
Step-by-Step Instructions
- Prepare Green Sauce Base:
- Place husked tomatillos in a pot of water and bring to a boil. Cook them for 8-10 minutes until they soften and turn a paler green. Their acidity mellows with cooking, which creates balance in the final soup. After draining, transfer them to a blender with poblanos, cilantro, and jalapeño (if using extra heat). Blend until completely smooth for the silkiest texture.
- Create Aromatic Foundation:
- Heat olive oil in a large heavy pot over medium heat until it shimmers. Add diced onion and cook slowly for 4-5 minutes until translucent but not browned. This gentle cooking releases the onion's natural sweetness, which balances the tart tomatillos. Add minced garlic and sauté just until fragrant, about one minute longer, careful not to let it brown, which would introduce bitterness.
- Develop Mushroom Flavor:
- Add sliced mushrooms to the pot with a pinch of salt to help them release moisture. Cook patiently for 8-10 minutes, stirring occasionally. The mushrooms will first release liquid, then begin to brown as that liquid evaporates. This browning creates deep umami notes that form the savory backbone of this vegetarian soup. Do not rush this step, as proper mushroom caramelization makes all the difference.
- Build Flavor Layers:
- Sprinkle cumin, oregano, salt, and pepper over the mushroom mixture, stirring to coat everything evenly. The spices need about 30 seconds to bloom in the residual oil. Pour in your blended green sauce and allow everything to simmer for 5 minutes. During this time, the raw flavor of the blended vegetables cooks out and melds with the seasoned mushrooms, creating a harmonious base.
- Simmer To Perfection:
- Add hominy and vegetable broth, stirring well to combine. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer for 15-20 minutes uncovered. This allows the broth to reduce slightly and flavors to concentrate. The hominy will absorb some of the verde sauce, becoming even more flavorful. Finish with fresh lime juice, which brightens the entire dish.
- Serve With Style:
- Ladle the hot posole into wide, shallow bowls, leaving room for toppings. The soup itself is wonderful, but the garnishes make it extraordinary. Offer a selection of shredded cabbage, sliced radishes, diced avocado, extra cilantro, lime wedges, and crispy tortilla strips. Each person can customize their bowl, creating a personal perfect balance of textures and flavors.
My absolute favorite part of this recipe is the moment the blended tomatillo sauce hits the hot pan of mushrooms. The sizzle and immediate release of aromatic steam signals the magic beginning to happen. My grandmother taught me that patience during this step is crucial, letting the raw green flavor cook away until it transforms into something deeper and more complex.
Make-Ahead Options
This posole verde actually improves with time, making it perfect for meal prep. You can prepare it up to three days in advance and refrigerate it in an airtight container. The flavors will continue to develop and meld together, creating an even more delicious soup. When reheating, you may need to add a splash of broth or water as the soup tends to thicken in the refrigerator. Bring it back to a gentle simmer before serving.
Creative Variations
While traditional posole typically contains pork, this vegetable version offers endless possibilities for customization. For additional protein, try adding white beans or pinto beans during the final simmer. Seasonal vegetables like zucchini or butternut squash can be diced and added along with the mushrooms. For those who eat seafood, adding cleaned shrimp during the last five minutes of cooking creates a delicious variation. The versatile verde base accommodates many additions while maintaining its bright character.
Serving Suggestions
Posole is traditionally served as a complete meal in itself, but a few accompaniments can enhance the experience. Warm corn tortillas folded and tucked alongside the bowl offer something to scoop up extra broth. A simple side salad of sliced jicama tossed with lime juice and a sprinkle of chile powder provides refreshing contrast. For a festive gathering, set up a toppings bar and let guests customize their bowls, creating an interactive dining experience that celebrates the communal nature of this beloved dish.
Historical Context
Posole has ancient roots in Mesoamerican cuisine, where maize was considered sacred. Traditional posole was reserved for special occasions and religious ceremonies by Aztec priests. The modern version evolved through centuries of cultural blending, incorporating Spanish influences after colonization. This vegetarian verde variation represents the continuing evolution of this beloved dish, adapting to contemporary dietary preferences while honoring its heritage. The hominy remains the constant element connecting this modern interpretation to its historical origins.
Frequently Asked Questions
- → Can I make this dish spicier?
Yes! To increase the heat, leave the seeds in the jalapeño or add a serrano pepper to the green sauce.
- → What can I substitute for hominy?
If you don’t have hominy, canned corn or white beans make excellent substitutes for a similar texture and flavor.
- → Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator and reheat before serving.
- → How can I adjust the soup's consistency?
If the soup is too thick, add additional vegetable broth or water to reach your desired consistency. Lemon or lime juice can also brighten the flavors further.
- → What toppings work well for this dish?
Optional toppings include shredded cabbage, thinly sliced radishes, diced avocado, chopped cilantro, lime wedges, or tortilla chips for added crunch and flavor.