Description
Mushroom Poblano Posole Verde is a vibrant and heartwarming soup that brings together the earthy flavors of mushrooms and the smoky depth of roasted poblanos in a savory green broth. This comforting dish is perfect for cozy dinners or festive gatherings, effortlessly catering to vegetarian and vegan diets. Each spoonful delivers a delightful mix of textures and spices, making it a must-try recipe for any occasion. Serve hot, garnished with fresh cilantro and lime for an added burst of flavor!
Ingredients
Scale
- 8 ounces mushrooms (cremini or button)
- 2–3 roasted poblano peppers
- 1 can (15 ounces) corn hominy
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- Fresh cilantro for garnish
Instructions
- Preheat your oven to broil. Roast the poblanos on a baking sheet until charred (10-15 minutes). Cover to steam before peeling.
- In a large pot over medium heat, sauté onions in olive oil until translucent (about 5 minutes). Add garlic and cook for another minute.
- Stir in sliced mushrooms; cook until browned (about 7 minutes).
- Chop roasted poblanos (discard seeds if desired) and add them along with hominy to the pot. Pour in vegetable broth and stir in cumin.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes.
- Serve hot, garnished with chopped cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 2g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg