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
- 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
Instructions
- Green Sauce Preparation: Boil tomatillos until tender, then blend with poblanos, jalapeño, and cilantro into a smooth, vibrant sauce.
- 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.
- Mushroom Transformation: Incorporate mushrooms and allow them to release moisture, developing rich, golden-brown edges through careful sautéing.
- 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.
- 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.
- Final Touches: Splash with fresh lime juice, fine-tune seasoning, and adjust consistency as needed with additional broth or water.
- 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