Cooked - Spicy Posole With Cheesy Jalapeño Cornbread Muffins

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spicy Posole With Cheesy Jalapeño Cornbread Muffins

6.0

1 lb. ground pork sausage (or other meat, or try this veg version)

A pinch of taco seasoning, chili powder, cumin, salt, etc.

2 14-ounce cans fire roasted tomatoes with garlic, undrained

1 14-ounce can crushed tomatoes

2 14-ounce cans white hominy, drained

1 14-ounce can black beans

Toppings: cilantro, cheese, sour cream, tortilla chips

1 box cornbread mix (any kind works, or make them from scratch)

1 jalapeno, ribs and seeds removed, minced

½ cup Sargento shredded 4-cheese Mexican cheese blend

Brown the sausage in a large pot over medium high heat. Season with taco seasoning or other spices and salt. Drain over a bowl to remove excess grease.
Return sausage to pan and add tomatoes, hominy, and beans.
Refill two 14-ounce cans with water and add it to the pot.
Simmer for 15-20 minutes.
For the muffins, mix according to package directions and stir in the jalapeño and cheese. Bake according to package directions.
Serve soup with toppings and cornbread muffins.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 93 weeks ago

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