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.
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!
- 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
- 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.
- 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.
- Serve with cilantro, a squeeze of lime juice, and/or chips!