Barley Pozole Mexican Barley And Hominy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

THAI BARLEY STIR-FRY



Thai Barley Stir-Fry image

The National Barley Foods Council shares this Thai-flavored dish that is loaded with nutrition yet easy on calories. Cook the barely ahead and you can easily prepare this dish on a weeknight after work.

Provided by Pinay0618

Categories     Grains

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup water
1/2 cup pearl barley
2 tablespoons vegetable oil (divided)
2 boneless skinless chicken breast halves, cut into bite-size pieces
2 garlic cloves, finely chopped
1 cup thinly sliced eggplant
1/2 cup chopped red bell pepper
1/2 cup chopped onion
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint leaves
8 -10 drops hot pepper sauce
1 teaspoon granulated sugar
1 tablespoon oyster sauce
1 teaspoon soy sauce
3 tablespoons chopped peanuts
shredded red cabbage, for garnish
carrot curls, for garnish

Steps:

  • In medium saucepan, bring water to boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside.
  • In large skillet or wok, heat 1 tablespoon oil over high heat. Add chicken and garlic; stir-fry 3 to 4 minutes.
  • Add cooked barley; stir-fry an additional 3 minutes. Remove barley-chicken mixture from pan; keep warm.
  • Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes.
  • Add basil, mint, hot pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes.
  • Return barley-chicken mixture to skillet; stir-fry 3 minutes.
  • Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for authentic Thai finishing touch.

Nutrition Facts : Calories 278.8, Fat 11.2, SaturatedFat 1.6, Cholesterol 34.2, Sodium 272.3, Carbohydrate 27.1, Fiber 6, Sugar 3.7, Protein 18.8

SEMINOLE, BACONED HOMINY



Seminole, Baconed Hominy image

Make and share this Seminole, Baconed Hominy recipe from Food.com.

Provided by Holiday1234

Categories     Native American

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

8 strips bacon, diced
2 lbs cooked hominy
salt and pepper
green onion, roughly chopped

Steps:

  • In a large pan, fry the bacon pieces until browned and crisp.
  • Add the hominy, salt and pepper and cook stirring constantly 6-7 minutes.
  • Add green onions and continue cooking for 5 minutes.
  • Serve immediately.

Nutrition Facts : Calories 247.4, Fat 14.9, SaturatedFat 4.7, Cholesterol 20.6, Sodium 569.5, Carbohydrate 21.8, Fiber 3.8, Sugar 2.8, Protein 5.8

CROCK POT TEXAS POZOLE (MEXICAN PORK AND HOMINY SOUP)



Crock Pot Texas Pozole (Mexican Pork and Hominy Soup) image

Easy & delicious, hearty soup. Pozole is one of the best known dishes of Mexico. The key to great pozole is slow simmering, which allows the flavor to develop.

Provided by littleturtle

Categories     Clear Soup

Time 6h15m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 3/4 lbs pork steaks, trimmed of fat (4)
salt, to taste
pepper, to taste
1 (14 1/2 ounce) can hominy, drained & rinsed
2 cups chicken broth
1 small onion, chopped
2 garlic cloves, minced
1 (4 ounce) can diced green chili peppers, drained
1 teaspoon chili powder
3/4 teaspoon ground cumin

Steps:

  • In a skillet, sauté onion until soft (5 minutes), then add garlic and sauté for another minute.
  • Cut pork into bite sized pieces; sprinkle with salt and pepper.
  • Combine pork with hominy, chicken broth, sautéed onion and garlic, chili peppers, chili powder, and cumin in crock pot; mix thoroughly.
  • Cover and cook on low for 4-6 hours.

Nutrition Facts : Calories 405.7, Fat 14.4, SaturatedFat 4.7, Cholesterol 127.1, Sodium 706.8, Carbohydrate 20.6, Fiber 3.5, Sugar 4.5, Protein 45.8

POZOLE ESTILO JALISCO (JALISCO-STYLE HOMINY)



Pozole Estilo Jalisco (Jalisco-Style Hominy) image

A traditional Mexican pozole as printed in our local newspaper today. The preparation time includes the overnight soaking of the peppers. Nixtamal is dried corn cooked with food-grade lime until it can be hulled. The softened, cooked corn can then be ground into masa for tortillas or tamales. Or it is left whole and cooked further to make pozole by putting the corn into a pot, adding water, and simmering until the kernels "pop" open. Canned hominy may be substituted, but since it's processed slightly differently the flavor isn't quite identical. Mexican-style canned hominy brands such as Juanita's and El Mexicano are processed in the traditional manner. Cooking time may be reduced if canned hominy is used. Supermarkets that stock Latino foods usually carry both canned Mexican-style hominy and fresh nixtamal, which is usually packed in 2 to 5 pound bags and found in the refrigerated section. it's also available at most tortillerias.

Provided by Molly53

Categories     Pork

Time 11h

Yield 8 serving(s)

Number Of Ingredients 15

12 -16 dried cascabel chiles
1 tablespoon oil
1 (2 lb) package nixtamal (canned hominy may be substituted if nixtamal is unavailable)
6 quarts water
3 medium onions, divided
1 head garlic, cloves separated and peeled
3 lbs plum tomatoes
3 lbs pork, for pozole or 3 lbs pork stew meat
3 tablespoons salt (or to taste)
1 head iceberg lettuce, shredded
1 bunch radish, trimmed and sliced
1/3-1/2 cup dried oregano
ground dried chile, piquin or other hot chili pepper, crushed
10 -12 limes, cut into wedges
1 (8 count) package whole crisp corn tortillas (used for tostadas)

Steps:

  • Cut open cascabel chiles and remove seeds.
  • Heat oil in small skillet over low heat; add chiles and cook, stirring, until fragrant, 3 to 4 minutes.
  • Place in bowl, cover with water and soak overnight.
  • Before using, drain chiles and discard water; remove stems and remaining seeds.
  • Place nixtamal in colander and rinse thoroughly.
  • Place in Dutch oven or heavy lidded pot and add water.
  • Slice one onion and add to pot with garlic cloves.
  • Bring mixture to boil, cover and simmer gently for 1 1/2 hours.
  • While the corn is simmering, place tomatoes in pan of boiling water and cook 2 minutes.
  • Drain and allow to cool, then slip the skins off.
  • Place peeled tomatoes and chiles in blender,puree and set aside.
  • Remove excess fat from pork and cut into large chunks.
  • When nixtamal has cooked 1 1/2 hours, add pork, tomato-chile mixture and salt.
  • Cover and simmer gently another 1 1/2 hours.
  • Chop two remaining onions.
  • To serve, ladle pozole into large soup bowls.
  • Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
  • Add garnishes to pozole and squeeze in lime juice as desired, serve with tortillas.

More about "barley pozole mexican barley and hominy recipes"

DOUBLE BARLEY POSOLE RECIPE | COOKING LIGHT
double-barley-posole-recipe-cooking-light image
2017-04-05 Stir in beer; cook until liquid is reduced and glossy, about 7 minutes. Stir in vegetable stock, squash, barley, black pepper, and salt; bring to a boil. …
From cookinglight.com
Servings 4
Calories 417 per serving
Total Time 1 hr 10 mins
  • Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, about 5 minutes.
  • Add bell pepper and onion; cook, stirring occasionally, until onion is translucent, about 4 minutes.
See details


MEXICAN POZOLE SOUP WITH HOMINY CORN - EL CIELO
2021-07-11 Place the meat in a large saucepan and just cover with lightly salted water. Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano. Bring to a boil over …
From elcielo.shop
See details


15 HOW TO COOK DRIED HOMINY FOR POZOLE - SELECTED RECIPES
To cook dried hominy, place 1 cup in a large pot and cover it with cold water. Bring to a boil and add plenty of salt to season it. Reduce heat to maintain a steady simmer, and cook until just …
From selectedrecipe.com
See details


GREEN POZOLE (POZOLE VERDE) – MEXICAN HOMINY SOUP | FOODTALK
Blend with 1 cup of water until smooth. Remove meat and place broth of both chicken and pork in freezer for 30 minutes. Fat will rise to the top. Remove the fat and place the broth in a large …
From foodtalkdaily.com
See details


BARLEY POZOLE - CLICK 'N COOK
Add the chicken broth, barley, hominy, and oregano, and simmer for about 30 minutes, or until the barley is soft. If the soup is too thick or there isn't enough liquid, add 1 more cup of water …
From clickncook.org
See details


MEXICAN–JEWISH BARLEY POZOLE | LET'S MOVE!
2015-07-07 Preparation: In a large stockpot, heat the olive oil over medium heat. Add the onion, carrots, celery, and zucchini and sauté for about 10 minutes, or until the vegetables are soft. …
From letsmove.obamawhitehouse.archives.gov
See details


MEXICAN–JEWISH BARLEY POZOLE - SUCCESSIN90DAYS.BLOGSPOT.COM
2015-07-08 Add the chicken and sauté for about 10 minutes, or until light brown and cooked through. Add the chicken broth, barley, hominy, and oregano, season to taste with salt and …
From successin90days.blogspot.com
See details


15 POZOLE WITH CANNED HOMINY - SELECTED RECIPES
Method. Boil 5 quarts water: …. Heat the chiles, cover with 3 cups hot water: …. Brown the pork, add garlic: …. Add pork and spices to large pot of boiling water: …. Prepare the red sauce: …. …
From selectedrecipe.com
See details


BARLEY POZOLE (MEXICAN BARLEY AND HOMINY) - CHAMPSDIET.COM
Barley Pozole (Mexican Barley and Hominy) - champsdiet.com ... Categories ...
From champsdiet.com
See details


BARLEY POZOLE (MEXICAN BARLEY AND HOMINY) RECIPE
Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours. Step 2 Place pork shoulder, pork loin, and pork neck bones in the …
From recipegoulash.cc
See details


BARLEY POZOLE MEXICAN BARLEY AND HOMINY RECIPES
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.
From tfrecipes.com
See details


Related Search