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Roasted Tomato Salsa Verde VegetarianMade with Roasted Heirloom Tomato Salsa Verde instead of a slurry of tomatillos and hot pepper, this warm stew is delicious. Serve it in bowls or mugs for a casual, scrumptious supper.
To make it Whole-30 friendly substitute leftover roast chicken for the hominy.
Step 1
Heat the olive oil over medium heat in a wide saucepan and add the onion. Cook, stirring often, until tender, 3 to 5 minutes.
Step 2
Add the fresh mushrooms and peppers. Cook until the mushrooms and peppers begin to release liquid. Then add the garlic as desired.
Step 3
Stir for about 5 minutes over medium heat as the mushrooms continue to soften and sweat. If the mushrooms begin to dry out, add 1/2 cup of water.
Step 4
Add Roasted Tomato Salsa Verde and hominy, including liquid. Simmer for 8-10 minutes. Season with salt and pepper to taste.
Step 5
Stir in greens. Serve in bowls or mugs and top with avocado and radishes.
Ingredient list
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1lb mushrooms, chopped
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1/2cup chopped onions
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3cloves garlic, chopped or sliced
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1poblano pepper, chopped
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29.1 oz. jar Roasted Salsa Verde
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2large handfuls spinach, swiss chard or kale
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128 oz. can white hominy, including liquid
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1avocado, sliced
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3radishes, thinly sliced
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1/2cup toasted pumpkin seeds or pepitas
