It’s undeniably soup season now and I am doubling down hard. I love soup. Like, really love soup. And the only thing that makes soup better is cooking it with someone you love. My friend Erica and I have taken to having regular cooking dates and they’ve honestly become one of my favorite activities. Sharing a meal is already such a connective activity but add in preparing a meal together and it’s a pretty special bonding experience. I just LOVE getting to cook with friends. Our latest cooking adventure together was making this incredibly soul-warming chicken and mushroom posole verde. We also tried homemade tamales but those… well, they’re gonna require additional practice.
Soup is absolutely one of my favorite ways to cope with cooling temps and shorter days. Fighting the onset of cold weather is futile, so leaning into it with cozy meals helps distract me from the fact that full-blown winter is basically on the horizon. (Yes, I’m being melodramatic but yes, that’s how much I hate winter.) If you also hate winter, I highly suggest making some soup. But if you don’t hate winter, still make this soup.
This recipe came out quite mild since we fully removed all seeds and ribs from the peppers. You could easily increase the heat factor by leaving some or all of the seeds and ribs intact. Or feel free to garnish the soup with sliced fresh jalapenos. Whatever floats your boat.
While the recipe isn’t difficult by any means, there are a few steps. If you want to cut down on time, you can use a jar of premade salsa verde in place of the homemade version. That being said, making your own roasted salsa verde seriously ups the flavor factor here, so I think it’s worth it. You could also use leftover cooked chicken and add it in with the hominy.
WHY I LOVE THIS RECIPE
- Great For Digestive Support. Soup is generally a solid choice for digestion for a number of reasons. It’s hydrating because, well, it’s soup. Thanks to the tomatillos, peppers, and hominy, it’s got a decent amount of fiber. And cooking veggies makes them easier for the body to digest.
- Mushrooms Are Basically A Superfood. Besides being ridiculously delicious, mushrooms pack a ton of vitamins, like the B vitamins and vitamin D, as well as minerals and antioxidants.
- Leftovers Freeze Beautifully. One of the main perks of soup is being able to easily make a big batch for plenty of leftovers. This recipe doesn’t lose any of its original integrity when frozen. I like to store it in freezer-safe pint or quart jars.
CHICKEN AND MUSHROOM POSOLE VERDE
Inspired by Pinch of Yum
- 1 1/2 pounds tomatillos (about 12), husked and rinsed
- 2 jalapeños, tops and seeds removed, one halved and one finely chopped
- 2 small yellow onions, peeled, one cut into wedges and one finely chopped
- Avocado oil
- 1 pound boneless, skinless chicken thighs
- 2 poblano/pasillo/anaheim peppers, seeds and ribs removed, finely chopped
- 16 ounces fresh sliced baby bella mushrooms
- Handful cilantro
- 1-2 limes, juiced
- 4 cups chicken or vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 2 14 ounce cans white hominy
- 1 1/2 teaspoons salt
- Cilantro, lime juice, cheese, and/or chips for serving
- Preheat oven broiler, moving top rack to about 4 inches below the heat source. Place the tomatillos, the halved jalapeño, and onion wedges on a rimmed baking sheet, drizzled with a bit of avocado oil, and broil until they’re blackened in spots, about 5 minutes.
- Remove the baking sheet from the oven, carefully flip over the tomatillos, pepper, and onion with tongs and broil for 4 to 6 more minutes, until the tomatillos are nicely browned and blistered. Let cool slightly.
- Meanwhile, heat avocado oil in a large pot over medium-high heat. Add chicken thighs and brown 3-5 minutes per side. Remove from pot and set aside. Add a tablespoon more oil to the pan if needed, then add diced onion, diced peppers, and sliced mushrooms. Sprinkle with salt and saute for 10-15 minutes, until onion are softened and mushrooms are nicely browned.
- Place roasted tomatillos, peppers, and onions into a blender with cilantro, lime juice, and 1/2 cup water. Blend until smooth.
- Add chicken back to the pot along with tomatillo mixture, chicken stock, chili powder, oregano, and hominy. Bring mixture to a boil, then reduce heat to low. Cover and let simmer for 15-20 minutes, until the chicken is cooked through.
- Remove chicken and shred. Return to pot, season with salt and pepper to taste, give it a good stir, and let simmer for 5 minutes to allow all the flavors to meld together. Add a bit of water if needed to thin.
- Serve with cilantro, lime wedge, avocado, queso fresco, tortilla chips, or anything else that sounds good.