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So this was amazing! October dinner at its best. It was so easy to do but has so much flavor. My mouth is still singling from the awesome spice. It’s a keeper and I am so pumped for the leftovers tomorrow.
Lindsay
Please tell me you do this, too?
Crumble your cornbread muffins and drop them into your chili like perfectly dense and sweet little soft croutons?
Glad we’re on the same page with that.
So, October. We’re sitting MID-October, guys, and life is October-y. Which is to say, mostly, awesome. Rich fall colors, crunchy leaves everywhere, cozy sweaters for chilly days, pumpkin themed drinks available but not totally overwhelming us all the time… yeah, this is the best season ever.
But also – I don’t know if it’s just me – but October feels like the hamster wheel of life is really kicking into gear. Evening classes and commitments start back up, pre-holiday plans start to take shape, conferences and travel dates draw closer, and school schedules get more jam-packed with conferences, plays, and projects. (For the record, I am acting like I am involved in a school schedule in some way, shape, or form – but please, friends. I am zero percent involved in school schedules. This October pace is just deeply ingrained in me from my 5 years of teaching and I feel like I will be vicariously living a teachers’ schedule forever.)
All of this means that October is the prime-time to really get intentional about meal planning. Those lunches, man! They sneak up every time. One second it seems like we have a full fridge, and the next I am hangry x10 with my only lunch option being peanut butter toast. AGAIN.
So here’s one of my favorites for meal prep lunching.
Spicy P-O-S-O-L-E, with some easy cornbread muffins to round it out into a filling meal.
Posole Tips
Tip #1: This is not a true, authentic posole recipe. This is a meal prep posole recipe whose ingredients you can memorize and pick up without needing to look anything up online. Canned fire roasted tomatoes, ground pork sausage or similar, hominy, black beans, and all your fixings. Which brings me to Tip #2.
Tip #2: Chips of all shapes and sizes and flavors are a must in this situation. Yes, you have your cornbread muffin and it’s cheesy and spicy and delicious. But without a tiny bit of crunch in there? What is even the point.
Tip #3: Cheese and sour cream really help the spicy posole situation cool down a bit. I used Sargento shredded 4-cheese Mexican blend in my muffins which basically took them to the NEXT LEVEL of golden cornbread muffin perfection, but I also add a tiny bit of extra cheese and sour cream to the posole itself. That subtle creamy touch? Yes, please.
Tip #4: Make this on Sunday. Or early in the week. It’s going to give you a solid 6 servings – as well as a muffin or two per serving – and it stores in the fridge amazingly well and maybe even tastes better the next day. Would that be such a crime?
You guys, Bjork adores this soup, which is so cute to me. I made this all the time when we first got married because it was so easy, and I was so proud of this recipe. I’d make it for family and friends and for chilly nights at home.
But here’s the thing – even with its humble simplicity, it is absolutely AS GOOD as I remember it being when I was an less discerning first-time cook. It’s simple, it’s straightforward, it’s adaptable, and it’s your happy lunches for the week. Love u, meal planning!
Spicy Posole with Cheesy Jalapeño Cornbread Muffins
- Total Time: 30 minutes
- Yield: 6 1x
Description
Spicy Posole with Cheesy Jalapeño Cornbread Muffins – One of my favorites for meal prep lunching. Posole plus some cornbread? YUM.
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
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Cuisine: Mexican
Keywords: posole, spicy posole, mexican posole, spicy cornbread muffins, cornbread muffins
Big s/o to Sargento for sponsoring this post! We heart real cheese.
MORE COZY SOUPS:
The Best Detox Crockpot Lentil Soup
Roasted Garlic and White Bean Lasagna Soup
Crockpot Chicken Gnocchi Soup
Rockin’ 5 Ingredient Sweet Potato Turkey Chili
oh myy <3 lovely October simplicity at it's best. this is definitely going to be a tasty, spicy change from our every-other-day chili recipe 😀
obviously I will use green yogurt instead of sour cream so I can double up on the cheese 😉 #yogurtcancelscheese #healthy
GREEK**** green yogurt sound gross. -_-
Hi Lindsay – Love a good posole! Quick question – do you use breakfast sausage or some other type of ground pork sausage? Thanks!
Yes – I normally use a Jimmy Dean standard type sausage (I think it is normally used for breakfasts) but I’ve also used just straight ground pork or other meat and that is also delicious if you flavor it with enough spices as it cooks!
This looks AMAZING. And I’m a sucker for anything with jalapenos, so those cornbread muffins are right up my alley. Both of these are going on my “to-try” list, for sure! Thank you so much for sharing!
Let me try this recipe and post the result . 🙂
This looks awesome! Definitely a recipe to keep in mind as the weather starts to cool down.
Such a gorgeous recipe! Excellent work (:
OH MY GAH. I live for cornbread + chili! One of the best things about MN is that our chili season is extended 😛
This looks fabulous! Thanks for sharing =)
This looks perfect for a Saturday afternoon spent watching college football! My guys are going to love this.
Cornbread … sometimes I add 1/4 – 1/2 cup of corn kernels for added texture/flavor!! Yum! Can’t wait to try this recipe this week!
Hi – is there supposed to be a link to the veg version? If so, it’s not working for me. Also, it looks like there are chickpeas in the photos but I don’t see it in the recipe..
Thanks! 🙂
They aren’t chickpeas — it’s the hominy! I thought the same thing at first. Hominy look like larger corn kernels.
This looks really appetizing, love your recipes!
This looks fantastic.
FYI: Every time I read your post my sound suddenly turns on and an ad plays, and then another ad. This is disconcerting until I turn off my sound. Just thought you should know.
Just made this tonight!! It was super tasty and absurdly easy. Cheers to no chopping. Loved that I could easily make both the soup and the muffins in less than an hour.
Plus my boyfriend loved it and he’s a hard sell.
So this was amazing! October dinner at its best. It was so easy to do but has so much flavor. My mouth is still singling from the awesome spice. It’s a keeper and I am so pumped for the leftovers tomorrow.
Awesome, Lindsay! Glad you enjoyed it! 🙂
If I wanted to use chicken, would you suggest ground chicken or do you think shredded would work? Thank you! This looks amazing!
Hmmm either would work well! But I think shredded chicken would be the best. 🙂
corn bread muffins are the perfect pairing for this, thank you!
Right!? Thanks, Sabrina!
yum! where can I find the nutritional information for this soup?
Thanks!
Hi Rebecca! Just added. 🙂
thanks so much! does that include the cornbread muffins and cheese as well?
Yep! 🙂
I’ve made this three times now, using a mix of different ground meat each time (beef, pork, turkey, chorizo, whatever I had). This is so good!! Love how easy it is and the spicy cornbread muffins are a necessary side 🙂
Quick question: is the can of black beans drained/ rinsed?
Yes!
Shoot, I didn’t drain mine because it didn’t say drained and it did for the hominy 🙁 I hope I didn’t ruin my soup.
Made this posole this past rainy and cold weekend with chorizo and it was excellent, always a fan of spicy and it was just the comfort meal we were looking for, thanks so much for the recipe, high recommend!
Any tips on converting this to a freezer meal?
I know you say this is not pozole, but may I ask you please don’t call it pozole? See, pozole is a sacred meal. Your recipe sounds like a tasty one, but it’s nothing like the meal used to honor our ancestors and Mother Earth. You using the wrong name, a sacred name, for this meal, it’s offensive and insensitive. So, with all due respect, could you please use another, appropriate name for your delicious, not pozole recipe? Thank you!
This recipe is absurdly easy and shockingly delicious! I’ve probably made it at least 10-20 times. I like a thicker soup so I blend a scoop or two of the soup in the blender (minus the meat) and add it back. Husband loves it too.
One of our favorite soups. It has been made many times over the years so I figured I had better leave a rating finally!
Thanks so much for the review, Natalie! We appreciate it!