I will be the first to say that a lot of the savory food I make is not all that attractive looking. It’s pretty easy to make a cupcake look delicious. Something about the frosting swoops (yes swoops) and delicate crumbs. It’s much harder to make, for example, soup look like something you’d want to stuff you face with.
Case in point — this Posole Verde. Inspired by and adapted from a delightful Pinch of Yum recipe, this soup is spicy, filling, and categorically ugly to look at.
And yet, it’s absolutely one of my favorite recipes of all time because it tastes so unbelievably good.
So, you know, pros and cons. Having spent the weekend laid up with the onset of a nasty little sinus infection, this soup was just what the doctor ordered. Warm, comforting, and most importantly, spicy enough to help ease some of the congestion that’s taken over my entire head.
It’s also one of those meals that’s vegan without trying too hard. You know what I’m talking about. No weird substitutions or non-dairy cheese or meat-like products or anything. It’s just real food that’s real delicious and, well, incidentally vegan. And one last note about mushrooms. Having spent the better part of 20 years with a healthy suspicion of most fungi, I have to credit this soup with my ultimately siding with Team Mushroom. So even if you don’t love mushrooms all that much, I’d still encourage you to try them in this posole. I like to use baby bellas, cut in half and then sliced really thin.You can thank me later.
- 1 yellow onion
- 2 cloves garlic
- 2 poblano peppers
- 1 jalapeno
- 8 ounces baby bella mushrooms
- 2 tablespoons olive oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 28 ounce can white hominy
- 16 ounces salsa verde
- ¾ cup bulgar
- 6 cups vegetable broth
- Remove the seeds from the poblano peppers and dice, along with the onion. Mince the garlic and jalapeno pepper. Finely slice the mushrooms.
- In a large pot over medium heat, heat the olive oil and add the onions and garlic, cooking for 2 minutes. Add the peppers and mushrooms and cook for another 12 minutes or so, until the mushrooms have cooked down to about half their size, stirring occasionally.
- While the mushrooms are cooking away, I like to combine all the spices in a small dish, drain and rinse the hominy, and measure out the vegetable broth and bulgar.
- Add the spices, hominy, salsa, bulgar, and vegetable broth to the pot. Turn the heat up to high until boiling, reduce to medium low and simmer for 15 minutes or so, until bulgar is soft and liquid has reduced slightly.
- Serve with cilantro, green onions, and avocado.