2 teaspoons olive oil
1 cup chopped onion
4 fresh Anaheim chiles, seeded, deveined and chopped
4 fresh Jalapeno chiles, seeded, deveined and chopped
8 cups chicken broth, divided
1 cup pearl barley
1 can (29 ounces) hominy, drained
2 cans (7 ounces each) salsa verde
1/2 teaspoon ground cumin
Shredded Cheddar cheese, for garnish
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. Makes 12 servings.
Per serving: calories 146, protein 4g, carbohydrates 23g, fiber 4g, fat 4g, cholesterol 3mg, sodium 894mg.
Hint: For a more substantial entrée, add 1-1/2 cups cooked and chopped meat to Posole.