Barley Pozole (Mexican Barley And Hominy)

• 2 teaspoons olive oil
• 1 cup chopped onion
• 4 fresh anaheim chilies, seeded,deveined and chopped
• 4 fresh jalapeno chiles, seeded,deveined and chopped
• 8 cups chicken broth, divided
• 1 cup pearl barley
• 1 (29 ounce) can hominy, drained and rinsed
• 2 (7 ounce) containers salsa verde (or use the Mexican salsa verde recipe of your choice)
• 1/2 teaspoon ground cumin
• shredded cheddar cheese, for garnish (optional)
• finely chopped green onion, for garnish (optional)

1. In large pot with lid, heat oil over medium heat.
2. Saute onion and chiles for 5 minutes, stirring occasionally.
3. Add 4 cups broth and all of barley.
4. Bring to a boil.
5. Reduce heat, cover and simmer for 30 minutes.
6. Stir in remaining broth, hominy, salsa and cumin.
7. Cook for 20 minutes longer.
8. Ladle soup into bowls and top with shredded cheese, if desired.

olive oil, onion, fresh anaheim chilies, jalapeno chiles, chicken broth, pearl barley, hominy, containers salsa verde, ground cumin, cheddar cheese, green onion

Taken from www.food.com/recipe/barley-pozole-mexican-barley-and-hominy-86844 (may not work)