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cebada

Mexican chicken soup with hominy and barley

15 · Nov 4, 2015 · 4 Comments

Nothing soothes the soul like chicken soup, no matter what country or culture you identify with. My version of Mexican chicken soup includes hominy and barley for a unique spin on this typical dish.

This post is sponsored by Teasdale Foods. All opinions and the recipe here are my own.

Make this hearty Mexican chicken soup with carrots, onion, Mexican oregano, chayote, hominy, barley and finish the flavor with lime juice and chile powder! Recipe via theothersideofthetortilla.com

RELATED RECIPE: Slow-cooker pozole rojo

My suegro loves the sopa de pollo from this place in Mexico City called el Ricón de la Lechuza, which has been around since 1971. What makes La Lechuza’s chicken soup different than most others is that in addition to the traditional homemade broth, carrots and celery, barley (called “cebada” in Spanish) lends a unique texture and adds to the nutritional profile of the dish.

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Pressure Cooker Recipes, Recipe, Soups, Stews, Caldos, Sopas y Guisados, Sponsored barley, cebada, chayote, hominy, Mexican oregano

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¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

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