Mushroom Pozole Soup

I absolutely love pozole in the winter! I make a vegan version of the traditional Mexican soup. Pozole is Nahuatl for hominy. It’s a spicy, comforting soup for a cold, winter day.

Dinner

I was inspired by this non-traditional recipe for  Mushroom Poblano Posole Verde. I only tweaked it a little this time! Incredibly easy, flavorful and quick to make!

INGREDIENTS
  • splash of olive oil
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 3 poblano peppers, seeds removed, minced
  • 2 jalapeño peppers, seeds removed, minced
  • 16 ounces sliced baby bella mushrooms
  • 1 tablespoon cumin
  • 16 ounces salsa verde
  • 1 bell pepper, seeds removed, minced
  • 4-5 cups vegetable broth
  • ¾ cup uncooked bulgur
  • 2 14 ounce cans white hominy
  • salt and pepper
  • cilantro, lime juice, cheese, and chips for serving
INSTRUCTIONS
  1. Heat the olive oil over medium high heat. Add the onions; sauté for 1-2 minutes. Add the peppers and mushrooms;sauté for 10-15 minutes or until the mushrooms are cooked down to about half their size.
  2. Add the seasoning, salsa verde, vegetable broth, bulgur, and hominy. Simmer about 15 minutes or until the bulgur is soft. Add additional broth if needed.
  3. Serve with cilantro, a squeeze of lime juice, and/or chips!

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