When I am thinking of new recipes to create, I am always inspired by two things. My first source of inspiration is Mexico. I am very inspired by the time that I spent living in Mexico City and traveling to other parts of Mexico. In many of the recipes on the blog, you’ll notice the influence of Mexico by the use of traditional ingredients used in Mexican cooking and references to my travels there.
My second inspiration source I would have to be growing up in the Midwest. Growing up in Midwest, I grew up eating comforting chilis and stews, along with lots of casseroles. Those hearty one pot meals are definitely some of my favorites. I like to think that this recipe for Mushroom Posole Verde is an influence of traditional Mexican Posole and those comforting chilis that I grew up eating.
This posole definitely isn’t a traditional Mexican recipe that you’ll find in Mexico during la cena. I have kept the green sauce base and of course the hominy. To make this an easy weeknight dinner, I used canned hominy. Mushrooms add a nice meaty texture to the posole, which I just love. The not so traditional part of the recipe is quinoa. I know; I just can’t help myself. Quinoa adds bulk to the posole and it also adds tons of protein and nutrients.
This Mushroom Posole Verde does have a spicy kick to it from the jalapeño in the salsa verde and the poblano pepper. I leave the seeds in the jalapeño, but you can remove them for a less spicy posole.
If you want to make this on a weekday but don’t want to spend too much time that night in the kitchen, you can make the salsa verde part up to a few days before you make the posole. Just store the sauce in an air-tight container in the fridge.
Top this posole with creamy diced avocados, sliced green onions, lots of chopped fresh cilantro, and serve with lime wedges- which is a must! You can also top with diced radishes, but I never do because radishes just happen to be the one vegetable I don’t like. Like most stews and chili, the posole leftovers taste great the next day too!
- 1½ lbs Tomatillos
- 1-2 Jalapenos, stems removed
- ½ Cup Cilantro
- 2 Tablespoons Grape Seed Oil
- 1 Medium White Onion, diced
- 2 Poblano Peppers, seeded and diced
- 1 lb Cremin Mushrooms, cleaned and sliced
- 3 Garlic Cloves, minced
- 1Tsp Cumin
- 1 Tsp Mexican Oregano
- 1½ Tsp Sea Salt, or to taste
- ¼ Tsp Black Pepper
- 1 Cup Quinoa, rinsed
- 1 25 ounce can Hominy, drained and rinsed
- 3 Cups Low Sodium Vegetable Broth, plus more if needed
- Diced Avocado
- Lime Wedges
- Diced Green Onions
- Chopped Cilantro
- Remove the husks from the tomatillos. Rinse the tomatillos to remove their stickiness. Transfer to a medium saucepan and add the jalapeños. Cover with water. Bring to a boil over medium high heat, then reduce to medium low. Cook until the tomatillos darken in color, about 10-15 minutes. Drain and transfer to the tomatillos and jalapeños to a blender, along with the cilantro. Allow the tomatillos to cool for 5-10 minutes in the blender before blending.
- While the tomatillos and jalapeño are cooking, this is a good time to chop the onion, poblanos, mushrooms and garlic.
- After the tomatillos have cooled, blended until smooth. Set aside until needed.You should have about 3½-4 Cups of liquid.
- In a large dutch oven, heat the grape seed oil over medium high heat. Add the diced onion and poblano peppers, cook 4-5 minutes. Add the sliced mushrooms and cook until they turn a deep golden brown color and have reduced in volume, about 10-15 minutes.
- Add the garlic, stirring, cook for 30 seconds. Add the cumin, oregano, salt, and pepper. Stir and cook for 1 minute. Pour in the blended tomatillo mixture. Stir everything together. Cook for 3-5 minutes.
- Add the quinoa, hominy, and broth. Bring to a boil then reduce heat to low and cover.
- Cook for 25-30 minutes, or until the quinoa is done. Give the posole a stir once in awhile. If the posole is thickening up too much, add up to an additional cup of broth or water.
- Taste and adjust seasonings.
- Serve the posole with the diced avocado, limes wedges, chopped cilantro, and green onions.
Recipe is inspired by my Quinoa Chili Verde.