Barley Pozole (Mexican Barley and Hominy) Recipe #86844
A lively, piquant twist on a traditional dish courtesy of the National Barley Foods Council.
by Molly53
1¼ hours | 10 min prep
SERVES 12
- 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)
- In large pot with lid, heat oil over medium heat.
- Sauté onion and chiles for 5 minutes, stirring occasionally.
- Add 4 cups broth and all of barley.
- Bring to a boil.
- Reduce heat, cover and simmer for 30 minutes.
- Stir in remaining broth, hominy, salsa and cumin.
- Cook for 20 minutes longer.
- Ladle soup into bowls and top with shredded cheese, if desired.
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5 stars