Description
This cozy, veggie-packed soup features hearty mushrooms, nutty hominy, and a vibrant green chile broth made with tomatillos, poblanos, and cilantro. It’s a flavorful, plant-based twist on a Mexican classic — perfect for chilly nights or when you’re craving a bowl of something deeply satisfying and bright.
Ingredients
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1 1/2 lbs tomatillos, husked and rinsed
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2 poblano peppers, seeds removed and chopped
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1 jalapeño pepper (optional, for heat)
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1/2 cup fresh cilantro
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2 tablespoons olive oil
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1 medium white onion, diced
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3 cloves garlic, minced
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1 lb cremini or baby bella mushrooms, sliced
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1 teaspoon ground cumin
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1 teaspoon dried oregano (preferably Mexican oregano)
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1 1/2 teaspoons salt, plus more to taste
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1/4 teaspoon black pepper
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2 (15 oz) cans white hominy, drained and rinsed
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4 cups vegetable broth
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Juice of 1 lime
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Optional: additional broth or water to thin, if needed
Toppings (optional):
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Shredded cabbage or lettuce
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Thinly sliced radishes
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Diced avocado
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Extra chopped cilantro
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Lime wedges
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Tortilla chips or strips
Instructions
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Make the green sauce:
Boil tomatillos in a pot of water for 8–10 minutes until soft. Drain and transfer to a blender with poblanos, jalapeño (if using), and cilantro. Blend until smooth and set aside. -
Sauté the aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook 4–5 minutes. Add garlic and cook 1 more minute until fragrant. -
Cook the mushrooms:
Add mushrooms to the pot and sauté 8–10 minutes, until they release moisture and begin to brown. -
Build the soup:
Stir in cumin, oregano, salt, and pepper. Pour in the blended green sauce. Cook for 5 minutes to let flavors develop. -
Simmer:
Add hominy and broth. Bring to a boil, then lower heat and simmer for 15–20 minutes, uncovered. Stir in lime juice. Adjust salt and add more broth or water if soup is too thick. -
Serve:
Ladle into bowls and top with cabbage, radishes, avocado, cilantro, or tortilla chips as desired.
Notes
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Want more heat? Leave seeds in the jalapeño or add a serrano pepper.
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No hominy? Use canned corn or white beans as a substitute.
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This soup stores beautifully and tastes even better the next day.