Spicy Posole with Cheesy Jalapeño Cornbread Muffins

• ground pork sausage1

  or other meat, or try this veg version

• taco seasoning

  chili powder, cumin, salt, etc.

• fire roasted tomatoes with garlic2

  undrained

• crushed tomatoes↗1
• white hominy↗2

  drained

• black beans↗1
• toppings

  cilantro, cheese, sour cream, tortilla chips

• cornbread mix1

  any kind works, or make them from scratch

• jalapeno↗1

  ribs and seeds removed, minced

• Sargento shredded 4-cheese Mexican cheese blend0.5 cup

Step-by-step instructions

1. 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. 2

   Return sausage to pan and add tomatoes, hominy, and beans.

3. 3

   Refill two 14-ounce cans with water and add it to the pot.

4. 4

   Simmer for 15-20 minutes.

5. 5

   For the muffins, mix according to package directions and stir in the jalapeño and cheese. Bake according to package directions.

6. 6

   Serve soup with toppings and cornbread muffins.