Prep 10 mins
Cook 1 hr
A lively, piquant twist on a traditional dish courtesy of the National Barley Foods Council.
- 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.
I was looking for something else to do with hominy aside from regular (pork) posole. I also love barley (very healthy too), so this dish killed several birds with one stone. A nice stick-to-your-ribs almost-vegetarian recipe (you could probably substitute vegetable broth for chicken broth and make it truly vegetarian) for a chilly autumn evening; you won't miss the meat at all!