Flanders Red Chicken Pozole

Paired with Pineapple Beers

(Photo by Jackie Dodd)

Pozole is such a classic Mexican dish that nearly every family that grew up eating it, grew up with a different variation. Some like it with a red chili base, others prefer the verde version. Some recipes call for pork, chicken, fish or even goat. In its most classic form, pozole is hearty, filling, full of beautifully slow-cooked meat and filled with a nice helping of hominy. Don’t forget the toppings—they are an essential component to balancing the flavors of the dish. Pineapple beers, with their tropical flavors and bright pop of acidity, pair perfectly with the deep, rich, spicy flavors of a hearty bowl of pozole.

Ingredients

2½ pounds chicken (bone-in: thighs, wings and/or drumsticks)
1 teaspoon salt
1 white onion, quartered
1 large carrot, chopped
2 ribs celery, chopped
12 ounces Flanders red beer
3 pounds hominy from a can, rinsed and drained
4 cloves garlic
1 teaspoon dried cilantro
1 teaspoon dried oregano
1 teaspoon black pepper
½ teaspoon cumin

Garnishes

¼ whole green cabbage, thinly sliced
1 large tomato, chopped
1 large avocado, chopped
½ large red onion, chopped
½ cup cilantro, chopped
½ cup crumbled cotija
½ cup red radishes, thinly sliced
2 limes, cut into quarters
2 large jalapeños, chopped
Tortilla chips

Preparation

1. Place chicken pieces in a large pot, cover with about 2 ½ quarts of water, salt, onions, carrot, celery and half of the beer, stir to combine. Bring to a boil, reduce heat and simmer, uncovered, until the chicken is tender and cooked through, about 30 minutes.

2. Remove chicken from pot, allow to cool slightly. Using two forks, pull chicken meat away from the bones, shredding into pieces. Reserve the meat, return the bones to the stock pot. Continue to simmer the bones, uncovered, for 45 minutes.

3. In a blender or food processor, add half of the hominy, garlic cloves and 2 cups of the stock from the pot. Blend until smooth.

4. Strain the broth to remove and discard the bones, then add in the pureed hominy. Stir in the chicken meat, cilantro, oregano, cumin, pepper, remaining hominy and beer. Bring to a simmer and cook for an additional 10-15 minutes.

5. Serve the pozole alongside the garnishes, allowing guests to garnish as they choose.

The Chef’s Pairings: Pineapple Beers

Brewers continue to experiment with specialty ingredients, pushing the boundaries of flavor. Since a good beer deserves a good meal, All About Beer Magazine asked Jackie Dodd, founder of TheBeeroness.com, to taste a few beers brewed with pineapple and offer tasting notes and pairing suggestions. Get more pairing ideas and recipes at allaboutbeer.net/food.