Barley Pozole Mexican Barley And Hominy Recipe

Ingredients for Barley Pozole Mexican Barley And Hominy

• Olive Oil
• 1 medium onion, chopped
• Anaheim Chilies
• Jalapeno Chiles
• Chicken Broth
• Pearl Barley
• 1 (15-ounce) can hominy, drained and rinsed
• Salsa Verde
• Ground Cumin
• Cheddar Cheese
• Green Onion

How to Make Barley Pozole Mexican Barley And Hominy

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
2. Sauté 1 medium onion, chopped, and 2-3 serrano chiles, minced (adjust to your spice preference), for 5 minutes, stirring occasionally, until softened.
3. Add 4 cups of chicken or vegetable broth and 1 cup of pearl barley.
4. Bring the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 30 minutes, or until the barley is tender but still slightly chewy.
6. Stir in 2 cups of additional broth, 1 (15-ounce) can of hominy, drained and rinsed, 1 cup of your favorite salsa, and 1 teaspoon of ground cumin.
7. Cook for another 20 minutes, allowing the flavors to meld.
8. Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheese, chopped cilantro, avocado slices, or a squeeze of lime.