Spicy Posole with Cheesy Jalapeño Cornbread Muffins

• Meat

  • 1 lb Ground pork sausage

• Produce

  • 1 14-ounce can Black beans
  • 2 14-ounce cans Hominy, white
  • 1 Jalapeno
  • 1 14-ounce can Tomatoes
  • 2 14-ounce cans Tomatoes with garlic, fire-roasted

• Baking & Spices

  • 1 box Cornbread mix

• Other

  • 1/2 cup Sargento shredded 4-cheese mexican cheese blend

Found on pinchofyum.com

Description

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
• ½ cup Sargento shredded 4-cheese Mexican cheese blend

Directions

• 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.