ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Double Barley Posole

Photo: Courtesy of Oxmoor House
Active time 45 mins
Total time 1 hr, 10 mins
Yield

Serves 4 (serving size: 1 1/2 cups)

This hearty soup gets its name from the pearl barley used in the soup as well as the barley used to produce the beer that’s stirred in. Hominy is a hallmark of posole. It’s a dried form of corn that has been soaked in a lye or lime solution to remove the tough outer hull and germ and plump the kernels. The resulting kernels have a mild corn flavor and slightly chewy texture. Look for canned hominy with the Latin and Mexican foods or near the canned corn; if you have trouble finding it, you can substitute fresh or frozen corn kernels instead. The lime juice adds a bright note at the end, but you could also use hot sauce.

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, quartered
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped yellow onion
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon all-purpose flour
  • 1 (12-oz.) bottle pilsner beer
  • 3 1/2 cups unsalted vegetable stock
  • 3/4 cup chopped peeled butternut squash (about 4 1/2 oz.)
  • 1/2 cup uncooked pearl barley
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1 (15-oz.) can white hominy, rinsed and drained
  • 1/2 cup chopped zucchini
  • 1 ripe avocado, diced
  • 1/4 cup packed fresh cilantro leaves
  • 1/4 cup light sour cream
  • 4 lime wedges

Nutrition Information

  • calories 417
  • fat 17.5 g
  • satfat 3.4 g
  • monofat 10.2 g
  • polyfat 2.3 g
  • protein 11 g
  • carbohydrate 58 g
  • fiber 13 g
  • cholesterol 8 mg
  • iron 3 mg
  • sodium 662 mg
  • calcium 92 mg
  • sugars 8 g
  • Est. Added Sugars 0 g

How to Make It

  1. 1. Heat oil in a Dutch oven over medium-high. 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. Add garlic, thyme, and flour; cook, stirring often, 1 minute. 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. Reduce heat to medium-low; cover and cook until barley is tender, about 40 minutes. Stir in hominy and zucchini; simmer until zucchini is tender but still bright green, about 5 minutes.

  2. 2. Divide soup evenly among 4 bowls; top servings evenly with diced avocado, cilantro, sour cream, and lime wedges.

Everyday Vegetarian: A Delicious Guide for Creating More Than 150 Meatless Dishes, available May 16, 2017 ($22, Oxmoor House)