Fiery Mushroom Poblano Posole Verde Recipe: Bold & Zesty Flavors

Steaming bowls of hearty spicy mushroom poblano posole verde beckon with their rich, comforting aroma.

Fragrant herbs and robust ingredients dance together in this soul-warming Mexican classic.

Chefs and home cooks alike cherish this vibrant soup for its complex layers of flavor.

Tender mushrooms and smoky poblano peppers create a robust vegetarian twist on the traditional recipe.

Green chile broth simmers with tender hominy, promising a deeply satisfying meal.

Earthy and spicy notes intertwine, transforming simple ingredients into a culinary masterpiece.

Prepare to savor every spoonful of this soul-nourishing posole that brings the spirit of Mexico to your table.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 270 kcal

Servings: 6

Ingredients for Mushroom Poblano Posole

• Mushrooms: Hearty fungi that provide a meaty texture and earthy depth to the posole, choose fresh, firm varieties with no dark spots or sliminess.
• Hominy: Traditional corn kernels with a unique chewy texture, select canned or dried versions for authentic Mexican flavor.
• Vegetable Broth: Provides liquid base and enhances overall soup complexity, opt for low-sodium versions for better flavor control.

• Tomatillos: Tangy green fruits that create bright base for verde sauce, pick firm ones with tight, intact husks for best flavor.
• Poblano Peppers: Mild chilies adding smoky undertones, select dark green, glossy peppers without blemishes.
• Jalapeno: Optional spicy ingredient for heat boost, choose firm peppers with vibrant green color.
• Onion: Foundational aromatic that develops rich flavor profile, select firm bulbs without soft spots.
• Garlic: Intense flavor enhancer, pick plump cloves with tight, unbroken skin.

• Cilantro: Fresh herb that adds bright, herbal notes, choose crisp leaves with no wilting.
• Lime: Provides zesty acidity to balance flavors, select heavy, unblemished fruits.
• Cabbage: Crunchy topping for textural contrast, pick fresh, crisp heads.
• Radishes: Peppery garnish adding color and crunch, choose firm, bright vegetables.
• Avocado: Creamy topping that adds richness, select slightly soft fruits without dark bruises.
• Tortilla Chips: Optional crispy element for text.

Tools to Create Mushroom Poblano Posole

• Large Pot or Dutch Oven: Essential for sautéing, building soup base, and simmering the entire dish.
• Blender: Key for creating smooth, vibrant green sauce by puréeing tomatillos, poblanos, and cilantro.
• Cutting Board: Needed for chopping vegetables like onions, garlic, and mushrooms.
• Sharp Knife: Perfect for precise vegetable preparation and ingredient handling.
• Measuring Spoons: Helpful for accurately adding cumin, oregano, salt, and pepper.
• Colander: Useful for draining boiled tomatillos quickly and efficiently.
• Wooden Spoon or Spatula: Great for stirring and mixing ingredients while cooking.

Cooking Instructions for Posole Verde

• Create Vibrant Green Sauce

Boil tomatillos until tender. Transfer soft ingredients to blender with poblanos, jalapeno, and cilantro. Whirl until ultra-smooth and set liquid aside.

• Wake Up Aromatics

Heat olive oil in large pot. Sauté onions until translucent and soft. Add garlic and cook briefly until fragrant.

• Transform Mushrooms

Introduce mushrooms to pot. Cook until they release moisture and develop golden brown edges.

• Build Flavor Foundation

Sprinkle in cumin, oregano, salt, and pepper. Pour green sauce into pot. Allow flavors to dance and meld together for several minutes.

• Craft the Soup

Add hominy and broth. Bring mixture to rolling boil, then lower temperature. Let soup simmer uncovered, developing rich taste for 15-20 minutes. Splash in lime juice. Fine-tune seasoning and liquid consistency.

• Present with Flair

Ladle into serving bowls. Garnish with crisp cabbage, sliced radishes, creamy avocado, fresh cilantro, or crunchy tortilla chips according to personal preference.

Posole Tips for Better Flavor

• Keep your posole verde bursting with flavor and adaptability!
• Choose sturdy varieties like oyster or shiitake for maximum texture and umami depth. Pat mushrooms dry before sautéing to ensure perfect browning and prevent soggy results.
• Adjust heat by removing poblano pepper seeds or adding extra jalapeños. Roasting peppers beforehand enhances their smoky undertones and develops a richer flavor profile.
• Transform this vegetarian dish by adding shredded chicken, white beans, or tofu for extra protein. Each addition brings unique nutritional benefits and personal flair.
• Make the recipe gluten-free by using certified gluten-free broth and checking hominy labels. For low-carb versions, substitute hominy with cauliflower rice or zucchini chunks while maintaining the authentic verde sauce essence.

How to Serve Mushroom Poblano Posole

• Rustic Restaurant-Style Plating: Serve in wide, shallow bowls to showcase the vibrant green broth and colorful toppings, creating an Instagram-worthy presentation that highlights the soup's textures and layers.
• Hearty Comfort Combo: Pair with warm, freshly toasted corn tortillas or crispy quesadillas on the side to soak up the rich, tangy broth and add extra substance to the meal.
• Flavor Boost Garnish Bar: Set out small bowls of additional toppings like crumbled queso fresco, hot sauce, extra lime wedges, and pickled jalapeños, allowing diners to customize their posole with personal flavor preferences.
• Weekend Wellness Bowl: Transform the dish into a complete nutritious meal by adding a small scoop of quinoa or brown rice at the bottom of the bowl before ladling the posole, increasing protein and creating a more filling experience.

Storage & Planning for Posole Verde

• Store leftover posole in an airtight container in the refrigerator for up to 4 days. Keep liquid-based ingredients separate from crispy toppings to maintain their texture and freshness.
• Cool the soup completely before transferring to freezer-safe containers. Freeze up to 3 months, leaving slight room for expansion. Thaw overnight in the refrigerator and reheat gently on stovetop.
• Store chopped garnishes like radishes, cabbage, and cilantro in separate sealed containers. Keep avocado separate and slice just before serving to prevent browning and maintain crisp quality.
• Double the recipe and prepare extra green sauce. Portion soup and sauce into individual containers for quick weeknight meals. Label with date and contents for easy kitchen organization.

Spicy Mushroom Poblano Posole Verde Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

• Total Time: 45 minutes
• Yield: 7 1x

Print Recipe

Pin Recipe

Description

Hearty Mexican posole verde dances with earthy mushrooms and smoky poblano peppers, creating a soul-warming comfort bowl. Spicy broth, tender hominy, and rich umami flavors promise a culinary journey you’ll savor to the last spoonful.

---

Ingredients

Scale 1x2x3x

• 1 ½ lbs tomatillos, husked and rinsed
• 1 lb cremini or baby bella mushrooms, sliced
• 2 poblano peppers, seeds removed and chopped
• 2 (15 oz) cans white hominy, drained and rinsed
• 4 cups vegetable broth
• 1 medium white onion, diced
• ½ cup fresh cilantro
• 1 jalapeno pepper (optional, for heat)
• 2 tbsps olive oil
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano (preferably Mexican oregano)
• 1 ½ tsp salt, plus more to taste
• Juice of 1 lime
• ¼ tsp black pepper
• Optional: additional broth or water to thin, if needed

Toppings (optional):

• Shredded cabbage or lettuce
• Thinly sliced radishes
• Diced avocado
• Extra chopped cilantro
• Lime wedges
• Tortilla chips or strips

Cook Mode Prevent your screen from going dark

---

Instructions

1. Green Sauce Preparation: Boil tomatillos until tender, then blend with poblanos, jalapeño, and cilantro into a smooth, vibrant sauce.
2. Aromatic Foundation: In a spacious pot, caramelize onions in olive oil until translucent, then introduce minced garlic and sauté briefly to release its fragrant essence.
3. Mushroom Transformation: Incorporate mushrooms and allow them to release moisture, developing rich, golden-brown edges through careful sautéing.
4. Flavor Layering: Introduce cumin, oregano, salt, and pepper, then pour in the prepared green sauce, allowing the ingredients to meld and intensify for several minutes.
5. Liquid Infusion: Add hominy and broth, bringing the mixture to a rolling boil before reducing to a gentle simmer, allowing flavors to harmonize for 15-20 minutes.
6. Final Touches: Splash with fresh lime juice, fine-tune seasoning, and adjust consistency as needed with additional broth or water.
7. Plating Artistry: Ladle the hearty posole into serving bowls, garnishing with crisp cabbage, peppery radishes, creamy avocado, fresh cilantro, and crunchy tortilla chips for a textural symphony.

Notes

• Char poblano and jalapeño peppers directly on a gas flame or under the broiler for enhanced smoky flavor before blending into the green sauce.
• Pat mushrooms dry before sautéing to ensure proper browning and prevent excess liquid in the posole.
• Remove jalapeño seeds for milder soup or include them for extra spiciness; adjust according to personal heat tolerance.
• Choose hearty mushroom varieties like cremini or shiitake for a meatier consistency and robust umami flavor in the vegetarian posole.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 7
• Calories: 200
• Sugar: 3 g
• Sodium: 400 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 7 g
• Protein: 5 g
• Cholesterol: 0 mg