Mushroom Poblano Posole

I miss my camera! Our memory card got a little messed up and we need to get a new one. My last few post photos have been on our point and shoot, so I am not always thrilled with the outcome. Even though this is not the best photo, this is one amazing dish! The original recipe is for a type of soup, but I did not add the liquid to it and boy was that a GREAT idea! This stuff is awesome as is, as a side dish, or how we had it in a warm  tortilla with some grilled flank steak, guacamole and queso fresco! Also this is a meat free dish, and like the original recipe calls for you can add some broth and make this into an outstanding flavor packed soup ( which is what I may do with the small amount I have left over).

Adapted from the Rachael Ray recipe

INGREDIENTS

• 4 poblano chilies
• 1/4 cup plus 1 tablespoon extra-virgin olive oil (EVOO)
• 2 medium portobello mushroom caps, cut into small cubes
• 1 pkg cremini mushroom, quartered
• 1 large red onion, chopped
• 4 cloves garlic, chopped
• One 15.5-ounce can yellow hominy, rinsed
• 1 tablespoon ground cumin 
• 1 teaspoon dried oregano
• Salt and pepper
• 2 tablespoons tomato paste
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  Grated mild cheese, such as chihuahua, monterey jack or queso fresco, for serving
• 1 lime, cut into wedges, for serving
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• Soft flour tortillas, charred or warmed through, for serving
•  Fresh guacamole
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• Preheat the broiler and char the poblanos all over until the skin is blackened, 12 to 15 minutes. Place in a bowl and cover to steam for about 10 minutes. Peel, seed and chop the chiles.
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• In a large skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the mushrooms and cook until softened, about 10 minutes. Add the remaining 2 tablespoons EVOO, 2 turns of the pan, the onion and garlic and cook for 5 minutes. Add the hominy, cumin and oregano and heat through; season with salt and pepper. Stir in the tomato paste for 1 minute. Stir in the poblanos.

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