Poblano & Mushroom Lentil Noodle Pozole Verde

A vibrant blend of traditional Mexican flavors plus complete protein pasta that's perfect for drizzly days spent in the comfort of home. Eat it straight out of the bowl with a spoon, or scoop it up with some tortilla chips for a more festive approach!
  • 10
    Prep Time
  • 40
    Cook Time
  • x4
    Servings
  • Modern Table Lentil Elbow noodles
  • 2 tablespoons olive oil
  • Small yellow onion, minced
  • 2 poblano peppers, minced, seeds removed
  • 1 jalapeño pepper, seeds removed, minced
  • 16 ounces fresh sliced mushrooms
  • 24 ounces salsa verde
  • 1 cup water
  • 4-5 cups chicken or vegetable broth
  • 2 14-ounce cans white hominy
  • 1-1/2 teaspoons salt
  • Quéso fresco or vegan cheese
  • Cilantro, lime juice, and chips for serving
Buy the Noodles
  1. Prepare Modern Table Elbow noodles as directed by package.
  2. While pasta cooks, heat the olive oil over medium high heat in dutch oven.
  3. Add the onions; sauté for 1-2 minutes.
  4. Add the peppers and mushrooms; sauté for 10-15 minutes or until the mushrooms are deep brown. Add a little more oil as necessary.
  5. Add the salsa verde, water, 3 cups broth, and hominy.
  6. Simmer about 15 minutes, then add drained Modern Table Elbow noodles. Add additional broth if needed.
  7. Serve with cilantro, a squeeze of lime juice, crumbled queso fresco, and your choice of tortilla chips!

Shop now for our Complete Protein Lentil Elbows.

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