Mushroom Poblano Posole Verde

By vealam

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

Details

Servings 6
Adapted from pinchofyum.com

Preparation

Step 1

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.