Mushroom Poblano Posole Verde (Print Version)
# Ingredients:
01 -
1 1/2 lbs tomatillos, husked and rinsed
02 -
2 poblano peppers, seeds removed and chopped
03 -
1 jalapeño pepper (optional, for heat)
04 -
1/2 cup fresh cilantro
05 -
2 tablespoons olive oil
06 -
1 medium white onion, diced
07 -
3 cloves garlic, minced
08 -
1 lb cremini or baby bella mushrooms, sliced
09 -
1 teaspoon ground cumin
10 -
1 teaspoon dried oregano (preferably Mexican oregano)
11 -
1 1/2 teaspoons salt, plus more to taste
12 -
1/4 teaspoon black pepper
13 -
2 (15 oz) cans white hominy, drained and rinsed
14 -
4 cups vegetable broth
15 -
Juice of 1 lime
16 -
Optional: additional broth or water to thin, if needed
→ Optional toppings
17 -
Shredded cabbage or lettuce
18 -
Thinly sliced radishes
19 -
Diced avocado
20 -
Extra chopped cilantro
21 -
Lime wedges
22 -
Tortilla chips or strips
# Instructions:
01 -
Boil tomatillos in a pot of water for 8–10 minutes until soft. Drain and transfer to a blender with poblanos, jalapeño (if using), and cilantro. Blend until smooth and set aside.
02 -
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook 4–5 minutes. Add garlic and cook 1 more minute until fragrant.
03 -
Add mushrooms to the pot and sauté 8–10 minutes, until they release moisture and begin to brown.
04 -
Stir in cumin, oregano, salt, and pepper. Pour in the blended green sauce. Cook for 5 minutes to let flavors develop.
05 -
Add hominy and broth. Bring to a boil, then lower heat and simmer for 15–20 minutes, uncovered. Stir in lime juice. Adjust salt and add more broth or water if soup is too thick.
06 -
Ladle into bowls and top with cabbage, radishes, avocado, cilantro, or tortilla chips as desired.
# Notes:
01 -
Want more heat? Leave seeds in the jalapeño or add a serrano pepper.
02 -
No hominy? Use canned corn or white beans as a substitute.
03 -
This soup stores beautifully and tastes even better the next day.