Double Barley Posole

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Double Barley Posole

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.

How to Make It

Step 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.

Step 2

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

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CookL: CG