Barley Pozole (Mexican Barley and Hominy)

A lively, piquant twist on a traditional dish courtesy of the National Barley Foods Council.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Molly53
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@Molly53
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"A lively, piquant twist on a traditional dish courtesy of the National Barley Foods Council."

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  1. lecole54
    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!
  2. lecole54
    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!
  3. Molly53
    A lively, piquant twist on a traditional dish courtesy of the National Barley Foods Council.
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