Mushroom Poblano Posole Verde
Ingredients
The base
-
2
tablespoons
olive oil
-
½
medium
yellow onion, minced
-
2
medium
poblano peppers, minced
-
1
medium
jalapeño pepper, minced (optional)
-
16
ounces
fresh sliced baby bella mushrooms
-
1
teaspoon
southwest seasoning
-
24
ounces
salsa verde
-
1
cup
water
-
4–5
cups
chicken or vegetable broth
-
¾
cup
uncooked bulgur
-
2
14-ounce cans
white hominy
-
1½
teaspoons
salt
For serving
-
to taste
cilantro
-
to taste
lime juice
-
to taste
cheese
-
to taste
chips
Instructions
- Heat olive oil in a pot over medium-high heat and sauté onions for 1-2 minutes.
- Add minced peppers and mushrooms, cooking for 10-15 minutes until mushrooms are reduced and browned.
- Stir in seasoning, salsa verde, water, 3 cups of broth, bulgur, and hominy, then simmer for about 15 minutes until bulgur is soft.
- Adjust the consistency with additional broth if necessary.
- Serve with cilantro, lime juice, shredded cheese, and chips.
Nutrition Facts (estimated)
Servings
6–8
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
10g
Sodium
1000mg
Cholesterol
0mg
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