Step 1

Heat the olive oil over medium high heat. Add the onions; saute for 1-2 minutes. Add the peppers and mushrooms; saute for 10-15 minutes or until the mushrooms are cooked down to about half their volume and are deep brown (and add another drizzle of oil at this point if necessary).

Step 2

Add the seasoning, salsa verde, water, 3 cups broth, bulgur, and hominy. Simmer about 15 minutes or until the bulgur is soft. Add additional broth if needed.

Step 3

Serve with cilantro, a squeeze of lime juice, shredded cheese, and chips! Add more broth or water to the leftovers – it will thicken as the bulgur continues to soak up the moisture.