Barley Pozole Mexican Barley And Hominy Recipes

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BARLEY POZOLE (MEXICAN BARLEY AND HOMINY)



Barley Pozole (Mexican Barley and Hominy) image

Make and share this Barley Pozole (Mexican Barley and Hominy) recipe from Food.com.

Provided by Molly53

Categories     Grains

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

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)

Steps:

  • 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.

Nutrition Facts : Calories 161.9, Fat 2.6, SaturatedFat 0.5, Sodium 847.2, Carbohydrate 27.9, Fiber 5, Sugar 3.9, Protein 6.8

MEXICAN BARLEY PILAF



Mexican Barley Pilaf image

I got this recipe from Yahoo! Health. It was posted there by miavita. This was very tasty and a nice departure from rice or pasta and a great way to eat whole grains. My husband will not eat beans, so I substituted corn for the black beans and it turned out great. Also, I was too lazy to chop onion and used some dried minced onion instead. I didn't have jalapenos on hand and still wanted the heat, so just added some red pepper flakes along with the other spices.

Provided by Tarbean

Categories     Grains

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

nonstick cooking spray
1 yellow onion, diced
1 garlic clove, minced
1 teaspoon seeded and finely chopped jalapeno (optional)
1 cup pearl barley
2 medium vine-ripened tomatoes, seeded and diced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon sea salt
2 1/2 cups water
16 ounces can black beans
1/4 cup chopped fresh cilantro

Steps:

  • Spray medium saucepan with cooking spray and place over medium heat. Add onions, garlic and jalapenos, if using. Cook, stirring, for 5 minutes.
  • Add barley and tomatoes and cook for 3 minutes. Stir in chili powder, cumin and salt. Add water and bring to a boil.
  • Reduce heat to low, cover and simmer for 40 minutes. Remove from heat and let stand 10 minutes.
  • Add black beans and cilatro; toss to combine. Let stand for 5 minutes to warm beans. Serve warm.

Nutrition Facts : Calories 354.7, Fat 1.6, SaturatedFat 0.3, Sodium 605.2, Carbohydrate 72, Fiber 19.2, Sugar 3.3, Protein 16.1

MEXI HOMINY



Mexi Hominy image

Had a few cans of hominy and came up with this dish. Bonus is, it is quick to prepare. Good for vegetarians too!

Provided by Treeskitchen

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 4

Number Of Ingredients 8

2 (15.5 ounce) cans white or yellow hominy, rinsed and drained
1 (16 ounce) can diced tomatoes
1 (4.5 ounce) can diced green chiles
1 teaspoon ground cumin
1 clove minced garlic
chopped fresh cilantro
salt and pepper to taste
½ cup shredded Monterey Jack cheese

Steps:

  • In a saucepan over medium heat, stir together hominy, tomatoes, green chiles, cumin, and garlic. Cook about 7 minutes. Stir in cilantro. Remove from heat, divide into bowls, and top with cheese.

Nutrition Facts : Calories 246 calories, Carbohydrate 37.6 g, Cholesterol 12.6 mg, Fat 6.4 g, Fiber 7.1 g, Protein 8.2 g, SaturatedFat 3 g, Sodium 1095.9 mg, Sugar 8 g

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