Flanders Red Chicken Pozole
Paired with Pineapple Beers
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.
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
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
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.com/food.
Ten Pin Groove Pineapple WheatABV: 5.8% | Wheat Ale w/ Pineapple
Tasting Notes: Lots of tropical fruit up front followed by creamy, bready notes, this is a very drinkable beer that will pair well with a variety of foods. The grassy hop notes are very compatible with the acidity of the pineapple. The flavors, carbonation and malty sweetness make this a great companion to a dish that has a bit of spice, including ceviche, grilled pork and poke.
Upland Latitude AdjustmentABV: 6.2% | Pale Ale w/ Pineapple & Coconut
Tasting Notes: There is no mistaking the big, bold flavors of pineapple and coconut that hit very strong in the front. The flavors take you back to the smell of freshly applied sunscreen on a tropical beach. The sweetness and big flavors are well balanced with a bold, spicy dish. Try it with jerk chicken, jalapeño nachos and chicken Panang.
Council Béatitude Pineapple Tart SaisonABV: 4.5% | Mixed-Culture Saison w/ Pineapple
Tasting Notes: A beautifully soured beer that gives you more wild ale flavors than most saisons manage, the lacto tartness is well matched with the acid from the pineapple juice. Slight hints of woodiness and citrus provides a nice roundness that keeps you wanting more. This one would pair well anything from baked brie with apricot to barbecue brisket or New York cheesecake.