Mushroom Poblano Posole Verde

• olive oil↗2 tablespoon
• half a yellow onion, minced0.5 teaspoon
• poblano peppers, seeds removed, minced↗2
• jalapeño pepper, seeds removed, minced↗1
• fresh sliced baby bella mushrooms↗16 ounce
• southwest seasoning1 teaspoon
• salsa verde (I used medium)24 ounce

  I used medium

• water↗1 cup
• chicken or vegetable broth↗4
• uncooked bulgur↗0.75 cup
• cans white hominy↗2
• salt↗1.5 teaspoon
• cilantro, lime juice, cheese, and chips for serving↗

Step-by-step instructions

1. 1

   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).

2. 2

   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.

3. 3

   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.