spicy posole with cheesy jalapeño cornbread muffins

INGREDIENTS

spicy posole:

• 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

cheesy jalapeno cornbread muffins:

• 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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INSTRUCTIONS

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.
2. Return sausage to pan and add tomatoes, hominy, and beans.
3. Refill two 14-ounce cans with water and add it to the pot.
4. Simmer for 15-20 minutes.
5. For the muffins, mix according to package directions and stir in the jalapeño and cheese. Bake according to package directions.
6. Serve soup with toppings and cornbread muffins.

source:https://pinchofyum.com/spicy-posole-cheesy-jalapeno-cornbread-muffins?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_smartloop&utm_content=smartloop&utm_term=1694730

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