- 4 poblano chiles
- 1/4 cup plus 1 tablespoon extra-virgin olive oil (EVOO)
- 5 medium portobello mushroom caps, cut into small cubes
- 1 large red onion, chopped
- 4 cloves garlic, chopped
- 1 15 1/2 ounce can hominy, rinsed
- 1 tablespoon ground cumin (about a palmful)
- 1 teaspoon dried oregano (about 1/3 palmful)
- Salt and pepper
- 2 tablespoons tomato paste
- 1 bottle Mexican beer, such as Negra Modelo
- Shredded green or red cabbage, for serving
- Grated mild cheese, such as chihuahua, monterey jack or queso fresco, for serving
- 1 lime, cut into wedges, for serving
- Soft flour tortillas, charred or warmed through, for serving
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.
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 beer and cook until reduced, 1 minute. Stir in the poblanos.
Serve the posole in shallow bowls with the cabbage, cheese and lime wedges, and the tortillas for wrapping and eating.