Barley Pozole (Mexican Barley and Hominy)

Ingredients

• 2 teaspoons olive oil
• 1 cup chopped onion
• 4 fresh anaheim chilies, seeded,deveined and chopped
• 4 fresh jalapeno chiles, seeded,deveined and chopped
• 8 cups chicken broth, divided
• 1 cup pearl barley

• 1 (29 ounce) can hominy, drained and rinsed

• 2 (7 ounce) containers salsa verde (or use the Mexican salsa verde recipe of your choice)
• 1/2 teaspoon ground cumin
• shredded cheddar cheese, for garnish (optional)
• finely chopped green onion, for garnish (optional)

Directions

1. 1

   In large pot with lid, heat oil over medium heat.

2. 2

   Sauté onion and chiles for 5 minutes, stirring occasionally.

3. 3

   Add 4 cups broth and all of barley.

4. 4

   Bring to a boil.

5. 5

   Reduce heat, cover and simmer for 30 minutes.

6. 6

   Stir in remaining broth, hominy, salsa and cumin.

7. 7

   Cook for 20 minutes longer.

8. 8

   Ladle soup into bowls and top with shredded cheese, if desired.