Spicy Posole with Cheesy Jalapeño Cornbread Muffins

Name: Spicy Posole with Cheesy Jalapeño Cornbread Muffins
Yield: 6
Ingredients: 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; 1/2 cup Sargento shredded 4-cheese Mexican cheese blend

Added by

Bob about 7 years ago

Made over 6 years ago

pinchofyum.com

Ingredients

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
1/2 cup Sargento shredded 4-cheese Mexican cheese blend

Instructions

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.

Servings: 6