Mushroom Poblano Posole Verde

• Vegetarian

• Produce

  • 16 oz Baby bella mushrooms, fresh
  • 1 Cilantro
  • 2 14 ounce cans Hominy, white
  • 1 Jalapeno pepper
  • 2 Poblano peppers
  • 1/2 Yellow onion

• Canned Goods

  • 4 cups Chicken or vegetable broth

• Condiments

  • 24 oz Salsa verde

• Pasta & Grains

  • 3/4 cup Bulgur

• Baking & Spices

  • 1 1/2 tsp Salt
  • 1 tsp Southwest seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1 cup Water

Found on pinchofyum.com

Description

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
• ¾ cup uncooked bulgur
• 2 14 ounce cans white hominy
• 1½ teaspoons salt
• cilantro, lime juice, cheese, and chips for serving

Directions

• 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.