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I doubled this recipe and made it at work, and it was DEVOURED. My only revision was adding rotisserie chicken. Yummy recipe!
Sue Almond
First of all, my mouth is in love.
With rich sauteed mushrooms and poblano peppers cooked with tomatillo salsa, broth, soft white hominy, a handful of nutty, chewy bulgur for extra texture and depth, and cilantro and lime to finisheroff. It’s got a zing of tangy deliciousness and a lick of oh-my-goodness spicy heat that is, in the magic ways of food, 800% addicting.
With the spicy poblanos and the zippy lime and the healthfulness of it all, this is absolutely my winter soul food right now.
But, so, secondly, after my mouth falls in love and I obsess for more than five batches of Mushroom Poblano Posole Verde, I realize:
This is one of those recipes.
I mean the ones that you make and LOVE and eat for days on end but generally doubt its appeal to the masses. Something to do with the mushrooms and/or the green-brown color of the soup, but I don’t know, maybe you guys are like me and find yourselves gravitating towards some of the more ugly duckling foods of the world?
Because, I mean, this would work out just fine if we all were seeing the delicious beauty in the peasant-ly bulgur and humble mushrooms and the simple tomatillo greenish broth base. Yeah?
Hello?
Anyone there?
Have I convinced you yet? Persuasion towards food is a skill I’ve been trying to develop lately. SO EAT THIS NOW IT’S REALLY REALLY GOOD WITH CHIPS AND CHEESE AND MORE CHIPS.
But actually, I’m being real.
Can I ask you guys a question though? It’s not about soup.
We are planning a trip to Florida in a few weeks for a blogging-related conference and we want to extend our stay beyond just the weekend so that we can take advantage of, hm, let’s see, the sun, sand, ocean, palm trees, and generally feel-good weather that is currently nonexistent here in the frigid Northland.
We’ll be in Orlando, but I’m wondering where we should go after the conference. South Florida? Gulf side? Georgia? South Carolina?
We are willing to drive a few hours (okay, maybe lots of hours – I’ll do just about anything for sun on my face and non-freezing relaxed shoulders at this point) and I think we’d prefer something more private and quiet rather than, like, the Daytona-Beach-in-early-March kind of a thing. If we’re being honest here, retirement communities are actually right up our old-soul alley. Can anyone supply us with IDs?
Right now I’m eyeing up Hilton Head and the Charleston area. Yes/no? Other recommendations? Is there any hidden gem of a beach in Florida that won’t be spring breaky? Please someone say yes.
These two pale computer-zoned faces need to see the sun again, and soon.
I will await your recommendations, and until then, I will live another day on Lunch Therapy with Mushroom Poblano Posole Verde. + chips + cheese + cilantro + lime. You too? I KNEW IT.
Mushroom Poblano Posole Verde
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Description
This Mushroom Poblano Posole Verde is packed full of zingy flavor and hearty nutrition! Vegetarian and vegan friendly. Delicious!
Ingredients
- 2 tablespoons olive oil
- half a yellow onion, minced
- 2 poblano peppers, seeds removed, minced
- 1 jalapeño pepper, seeds removed, minced (optional)
- 16 ounces fresh sliced baby bella mushrooms
- 1 teaspoon southwest seasoning
- 24 ounces salsa verde (I used medium)
- 1 cup water
- 4–5 cups chicken or vegetable broth
- 3/4 cup uncooked bulgur
- 2 14 ounce cans white hominy
- 1 1/2 teaspoons salt
- cilantro, lime juice, cheese, and chips for serving
Instructions
- Heat the olive oil over medium high heat. Add the onions; saute for 1-2 minutes. Add the peppers and mushrooms; saute for 10-15 minutes or until the mushrooms are cooked down to about half their volume and are deep brown (and add another drizzle of oil at this point if necessary).
- Add the seasoning, salsa verde, water, 3 cups broth, bulgur, and hominy. Simmer about 15 minutes or until the bulgur is soft. Add additional broth if needed.
- Serve with cilantro, a squeeze of lime juice, shredded cheese, and chips! Add more broth or water to the leftovers – it will thicken as the bulgur continues to soak up the moisture.
Notes
This is SPICY! If you don’t want it to be spicy, there are a few things you can do — choose younger peppers (mature ones are spicier), omit the jalapeño, take out the seeds and ribs of the peppers, and use mild salsa verde. Sour cream, cheese, and other toppings will also help to tame the heat.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dinner
- Cuisine: Mexican
Keywords: mushroom poblano posole verde, posole verde, mushroom posole
This recipe is a such a crowd pleaser! Our family loves this soup! I’ve sent lots of people to your site for this recipe. People- don’t change a thing about this recipe (unless you’re a weeny about spice), it’s absolute perfection as is.
This was delicious!! I had lots of mushrooms and and tomatillo salsa left over. I didn’t have any hominy so didn’t use that at all unfortunately. I added one can of drained black beans and used farro instead of bulgur. I added vegan feta crumbles so the entire dish was vegan. Would give it more than 5 stars if I could!
This was amazing! It was so flavorful and simple to make. I didn’t have bulgur (or really any grain to substitute for it) so I added some black beans and only added 1 c. of water + 3 c. of broth. I served it with with cabbage, radishes, and homemade corn tortillas. I forgot the cilantro (which I’m sure would have elevated it even higher), but it still had plenty of flavor.
Yum! Thanks for sharing, Haley! 😊
this was delicious, loved all your tips including adding water to thin it out. Will add more mushrooms next time
Glad you enjoyed this, Jess!
This was a fantastic meal, thank you! This is a great addition to our twice-weekly vegetarian dinner. I didn’t have bulgur so I substituted 1/2 cup of couscous and added pickled jalapenos in place of fresh. Don’t skimp the peppers or the hominy! I will absolutely make this again.
YUM!
This recipe is awesome! I’ve made several renditions of pisole in the past, but nothing like this. It’s fabulous!! Perfect for a cold, cozy winter night. I was looking for a vegetarian pisole, and this jumped out at me! I had pretty much everything on hand, with a few minor swaps. I used La Victoria green enchilada sauce in place of salsa verde and barley. Similar enough to make without a trip to the store. Turned out awesome! I’m looking forward to making it again closer to the recipe, but wanted other readers to know the above substitutions worked well. Thanks for the recipe!
P.S. that lady who said there are too many pictures, LOL, good luck finding a food blog without pictures, how boring. You have just the right amount of pics. I get super annoyed with 90 pictures, but wanted to let you know I think yours is just the right amount of pics. Keep it up!
The perfect cozy winter night meal, right? Glad you enjoyed this, Lindsey!
My cousin made this for us and she shared your recipe. It was delicious!
What is in the southwest seasoning and what brand salsa verde do you use?
Hi, Lori! Southwest seasoning is usually just a blend of smoked paprika, cumin, garlic, onion, and cayenne. Any brand of salsa verde will work here. 🙂
Holy guacamole this was so darn good. Turns out I was out of barley, so I added two small packages of mixed dried mushrooms in. I used the water I soaked the mushrooms for the water in the recipe. Will be making again!
So happy to hear you enjoyed this, Caitlin!
I absolutely love this soup!!! The only thing I added was some re hydrated dried mushrooms.
Can you sub bulgur for quinoa? Sorry if you’ve been previously asked.
Hi Jess! You should be able to – quinoa takes a little longer to cook, so it might need a little more simmer.
What is bulgur?
It’s a type of grain – you should be able to find it with other ancient grains at the grocery store!
This recipe is delicious! It will definitely be added to the rotation.
Can I use quinoa instead of bulgur? How would that change the timing of the recipe?
Definitely! Shouldn’t change the cook time too much – might just need 5-10 more mins to soften the quinoa. 🙂
Great! Thank you! Can’t wait to make this!
This was awesome! We subbed barley for bulgur and used a hot salsa verde. Also added a can of kidney beans for some protein. So tasty and filling!
Can u make this for an appetizer served with chips?
Can u make this as a side dish or “appetizer” with chips?
Definitely, Cristuna!
I doubled this recipe and made it at work, and it was DEVOURED. My only revision was adding rotisserie chicken. Yummy recipe!
Thanks, Sue!
posole, crimni mushrooms, hominy and peppers!!!!
Can’t wait to try this.
Enjoy, Ginny!
Lindsay, this stuff is freaking fabulous!! I can’t stop eating it. 🙂
Glad you like it, Lisa!
Made this recipe last night, added some shredded pork to make it a bit heartier, and oh boy. I’m so glad it made so much soup because I could eat this for every meal forever. Thanks so much for sharing!
This looks wonderful and sounds healthy, however the the sodium level is over the top. Not sure why, but I will try to reduce the salt some. Any one severing that is over 50% of your daily reqirement is not healthy.
Everything we eat comes from your site! No joke! You amaze me! I wanted to let you know that I supplemented the bulgar for quinoa and it turned out great! 5 star as usual!!! Keep up the amazing job your doing!
I love hearing that! Thanks for the comment Jennifer!
Thank you so much for this recipe – I just made it this weekend. What a total keeper! Only changes were that I roasted the poblanos and made my own salsa verde and seasoning. It did not last long enough! I will be making this again.
I love hearing that! Thanks for the comment Stephanie!
This looks delicious and perfect for winter. Question regarding the slightly sky high salt – besides using no-sodium broth got any ideas on how to cut that number?
I am guessing a lot of it is coming from the broth and the salsa – so maybe make your own salsa without adding salt?