Name: Mushroom Poblano Posole Verde
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
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

Steps

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Nutrition Facts

Calories

418kcal

20%
Fat

14g

21%
Saturated Fat

2g

10%
Carbohydrates

62g

20%
Fiber

11g

44%
Sugar

8g

16%
Protein

14g

28%
Cholesterol

1mg

0%
Sodium

1,158mg

48%

Percent Daily Values are based on a 2,000 calorie diet.

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.

Mushroom Poblano Posole Verde

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts