Fiery Mushroom Poblano Posole Verde Recipe: Bold & Zesty Flavors - The Pass and Provisions

Ingredients

• 1 ½ lbs tomatillos, husked and rinsed
• 1 lb cremini or baby bella mushrooms, sliced
• 2 poblano peppers, seeds removed and chopped
• 2 (15 oz) cans white hominy, drained and rinsed
• 4 cups vegetable broth
• 1 medium white onion, diced
• ½ cup fresh cilantro
• 1 jalapeno pepper (optional, for heat)
• 2 tbsps olive oil
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano (preferably Mexican oregano)
• 1 ½ tsp salt, plus more to taste
• Juice of 1 lime
• ¼ tsp black pepper
• Optional: additional broth or water to thin, if needed
• Shredded cabbage or lettuce
• Thinly sliced radishes
• Diced avocado
• Extra chopped cilantro
• Lime wedges
• Tortilla chips or strips