Name: Mushroom Poblano Posole Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 1½ lbs tomatillos, husked and rinsed; 2 poblano peppers, seeds removed and chopped; 1 jalapeño pepper (optional, for heat); ½ cup fresh cilantro; 2 tablespoons olive oil; 1 medium white onion, diced; 3 cloves garlic, minced; 1 lb cremini or baby bella mushrooms, sliced; 1 teaspoon ground cumin; 1 teaspoon dried oregano (preferably Mexican oregano); 1½ teaspoons salt, plus more to taste; ¼ teaspoon black pepper; 2 (15 oz) cans white hominy, drained and rinsed; 4 cups vegetable broth; Juice of 1 lime; 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

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Mushroom Poblano Posole Verde is a bold, comforting, and deeply flavorful plant-based twist on the traditional Mexican soup. Featuring earthy mushrooms, fire-roasted poblanos, and hominy simmered in a vibrant green broth made with tomatillos and herbs, this soup is both hearty and refreshing—perfect for any season.

Why You’ll Love This Recipe

This posole verde is rich in flavor, easy to make, and full of nourishing ingredients. It’s naturally vegan and gluten-free, and it makes a great alternative to meat-heavy versions while still delivering depth and satisfaction.

Bursting with authentic Mexican flavor
Plant-based and gluten-free
Great for feeding a crowd
Freezer-friendly and excellent for leftovers
Customizable with all your favorite toppings

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Poblano peppers
Tomatillos, husked and rinsed
White onion, chopped
Garlic cloves
Fresh cilantro
Cremini or button mushrooms, sliced
Hominy (canned or cooked)
Vegetable broth
Olive oil
Cumin
Oregano (Mexican oregano if available)
Salt and black pepper
Lime juice (for brightness)
Toppings: sliced radish, shredded cabbage, avocado, tortilla strips, chopped onion, cilantro, lime wedges

directions

Preheat the oven broiler. Place the poblano peppers and tomatillos on a baking sheet and broil for 5–7 minutes, turning occasionally, until charred and soft. Let cool slightly, then remove stems and seeds from the poblanos.
In a blender, combine the roasted poblanos, tomatillos, garlic, cilantro, and half of the chopped onion. Blend until smooth.
In a large pot, heat olive oil over medium heat. Add the remaining onion and cook until translucent, about 3–4 minutes.
Add mushrooms, season with salt, and sauté until they release their moisture and start to brown, about 5–6 minutes.
Stir in cumin and oregano, cooking for another minute.
Pour in the blended verde mixture and cook for 2–3 minutes to bring the flavors together.
Add the hominy and vegetable broth. Stir well, bring to a boil, then reduce heat and simmer for 20–25 minutes.
Stir in lime juice and adjust seasoning with salt and pepper as needed.
Serve hot with your favorite toppings.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Add Greens: Stir in spinach, kale, or chard for extra nutrients.
Spicy Kick: Add jalapeños or serrano peppers to the verde blend for more heat.
With Protein: Add beans, tofu, or shredded jackfruit for additional heartiness.
Roasted Veggie Version: Add roasted zucchini, sweet potato, or corn.
Slow Cooker Method: Combine all ingredients in the slow cooker and cook on low for 6–8 hours.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium heat or microwave individual portions for 2–3 minutes.
This soup freezes well—store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

What is posole?

Posole (or pozole) is a traditional Mexican soup or stew made with hominy and typically pork or chicken, though plant-based versions like this are popular too.

Can I use canned tomatillos?

Yes, canned tomatillos can be used in a pinch—drain before blending.

What mushrooms work best?

Cremini, button, or even oyster mushrooms are great for their texture and flavor.

Is this soup spicy?

It’s mild to moderately spicy, depending on your poblanos. Add chilies if you want more heat.

Can I make it ahead of time?

Absolutely—the flavors get even better after a day in the fridge.

Is it gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free.

What is hominy?

Hominy is dried corn that’s been treated with an alkali to make it puffy and chewy—it’s essential to posole.

Can I roast the veggies in a skillet instead of the oven?

Yes, just char the poblanos and tomatillos in a dry skillet until blistered.

What toppings are traditional?

Cabbage, radish, lime, onion, cilantro, avocado, and tortilla chips are all classic options.

Can I blend the mushrooms into the broth?

For a smoother soup, yes—but leaving them whole adds a nice meaty texture.

Conclusion

Mushroom Poblano Posole Verde is a soul-satisfying bowl that combines bold flavors, wholesome ingredients, and comforting textures. It’s a celebration of traditional Mexican cooking with a plant-based twist that everyone will love. Serve it up with toppings galore and enjoy a meal that’s both hearty and refreshing.

Mushroom Poblano Posole Verde