Spicy Posole with Cheesy Jalapeño Cornbread Muffins
Total Time
30 minutes
Prep Time
10 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(10)
Ingredients
6 servings
- 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
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Preparation
Step 1
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.
Step 2
Return sausage to pan and add tomatoes, hominy, and beans.
Step 3
Refill two 14-ounce cans with water and add it to the pot.
Step 4
Simmer for 15-20 minutes.
Step 5
For the muffins, mix according to package directions and stir in the jalapeño and cheese. Bake according to package directions.
Step 6
Serve soup with toppings and cornbread muffins.
Step 7
Save recipe for the next time?
Chef's notes
This is a meal prep posole recipe whose ingredients you can memorize and pick up without needing to look anything up online.
Chips of all shapes and sizes and flavors are a must in this situation.
Cheese and sour cream really help the spicy posole situation cool down a bit.
Make this on Sunday or early in the week for a solid 6 servings and it stores well in the fridge.
