Recipe courtesy of Pinch of Yum
2 tablespoons olive oil
half a yellow onion, minced
2 poblano peppers, seeds removed, minced
1 jalapeño pepper, seeds removed, minced (optional)
16 ounces fresh sliced mushrooms
1 teaspoon southwest seasoning
24 ounces salsa verde (I used medium)
1 cup water
4-5 cups chicken or vegetable broth
¾ cup uncooked bulgur
2 14 ounce cans white hominy
1½ teaspoons salt
cilantro, lime juice, cheese, and chips for serving
- 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).
- 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.
- 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.
This is SPICY! If you don't want it to be spicy, there are a few things you can do -- choose younger peppers (mature ones are spicier), omit the jalapeño, take out the seeds and ribs of the peppers, and use mild salsa verde. Sour cream, cheese, and other toppings will also help to tame the heat.