Mexican-Jewish Barley Pozole - $3.40 a serving
Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 1 match is flagged for you to check rather than silently swapped. Prices change without notice - this is what we paid attention to on that date, not a quote.
| The recipe says | We found | Package | Uses | Costs | Left over |
|---|---|---|---|---|---|
| 1 tablespoon olive oil | Simple Truth Organic® Extra Virgin Olive Oil · 16.9 fl oz | $8.49 | 15 ml | $0.25 | $8.24 |
| 1/2 medium onion, peeled and finely chopped | Jumbo Yellow Onions · 1 lb | $1.19 | 1 | $0.29 | $0.90 |
| 2 carrots, peeled and diced | Carrots · 1 lb | $1.69 | 2 | $0.45 | $1.24 |
| 1 stalk celery, diced | Sleeved Celery · 1 ct | $2.59 | 1 | $2.59 | - |
| 1 small zucchini, diced | Zucchini · 1 lb | $1.79 | 1 | $0.79 | $1.00 |
| 2 skinless, boneless chicken breasts, diced | Heritage Farm® Boneless Skinless Chicken Breasts · 1 lb | $2.89 | 2 | $2.87 | $0.02 |
| 1 quart chicken broth | Kroger® 99% Fat Free Chicken Broth · 32 oz | $1.59 | 960 ml | $1.59 | - |
| 1/2 cup pearled barley | Bob's Red Mill Pearl Barley · 30 oz | $4.19 | 100 g | $0.49 | $3.70 |
| 1 (15.5-ounce) can hominy, drained | Kroger White Hominy - 15.5oz can · 15.5 oz | $1.49 | 440 g | $1.49 | - |
| 1 teaspoon dried oreganoCHECK THIS | Smart Way™ Oregano Leaves · 0.63 oz | $1.25 | - | $1.25 | - |
olive oil drives this basket at $8.49, 31% of the total. The next biggest lines are pearled barley ($4.19) and boneless skinless chicken breast ($2.89). $15.10 of the basket - 56% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.
- Simple Truth Organic® Extra Virgin Olive Oil · about 485 ml left, $8.24 of value
- Bob's Red Mill Pearl Barley · about 750 g left, $3.70 of value
- Carrots · about 334 g left, $1.24 of value
- Zucchini · about 254 g left, $1.00 of value
- Jumbo Yellow Onions · about 344 g left, $0.90 of value
“I created this soup because it represents my heritage, which is Jewish, Mexican, and Eastern European,” says Clara. “I first made this recipe when my grandmother came to visit from Mexico. She was convinced the ingredients wouldn’t go well together, but the result was delicious. This soup combines vegetable barley soup, common to Jewish cooking, with Mexican pozole. I also really love soup.”
- 1 tablespoon olive oil
- 1/2 medium onion, peeled and finely chopped
- 2 carrots, peeled and diced
- 1 stalk celery, diced
- 1 small zucchini, diced
- 2 skinless, boneless chicken breasts, diced
- 1 quart chicken broth
- 1/2 cup pearled barley
- 1 (15.5-ounce) can hominy, drained
- 1 teaspoon dried oregano
- 1 cup shredded romaine lettuce
- 2 large radishes, sliced very thinly
- 1 lime, cut into 4 wedges
- 1 avocado, cut into cubes
- 1/4 onion, peeled and finely chopped
This recipe is credited to a partner program (The 2015 Healthy Lunchtime Challenge Cookbook), so we don't reprint its directions - read them on the archived original.
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