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?
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.
This Mushroom Poblano Posole Verde is packed full of zingy flavor and hearty nutrition! Vegetarian and vegan friendly. Delicious!
- 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
- 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.
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.