Chicken Posole

Rancho Gordo Posole.

Rancho Gordo Posole.

The other day I happened to be at the Ferry Building during the day. Since there is a new Rancho Gordo store at the Ferry Building, I couldn’t resist taking a look at the products on display. Technically, I was shopping for Beans to use for Red Beans and Rice on Fat Tuesday, but I had a hard time resisting purchasing Posole.

I used to make Posole for Pasqual’s Southwestern Deli in Madison, Wisconsin back in the day, but I haven’t made it at home ever. Just seemed a little troublesome. Canned Posole kernels suck and the whole soaking and cooking thing for dried fresh hominy is time consuming.

But, we had some folks coming over for dinner, and I figured no time like the present.

I looked at a few recipes for Posole on the Internets, but didn’t see any that were exactly what I wanted to make: Chicken with fresh Poblanos and pureed dried chiles. So, I just sort of went with what I felt like making. FYI, the heat in this is mostly coming from the Poblanos, but they are highly variable. The ones I got this time were pretty zippy, but sometimes they are no spicier than green peppers. If you feel like you need some extra heat, add cayenne peppers either as powder or to the dried chile sauce.

It turned out well, so mostly writing it down here, so I don’t forget what I did, and in case someone who was over wants to make it themselves.

If anyone else is looking for something similar, and feels ambitious, give it a try and let me know what you think.

Posole, Finished

Posole, Finished

Chicken Posole

1 Chicken, Cut into quarters
1/2 Carrot, coarsely chopped
1/2 Onion, coarsely chopped
1 Stalk Celery, coarsely chopped
4 Whole Cloves
1/2 tsp Whole Black Peppercorns
4 Sprig Thyme

1 Pound Posole

12 Guajillo Chiles, stemmed and seeded
8 Dried Cascabel Chiles, stemmed and seeded

1 Carrot
1 Onion
1 Stalk Celery
4 Cloves Garlic, minced
Olive or other cooking oil

Cooked Chicken Meat, Chopped
8 Small Zucchini, Chopped and sauteed
8 Poblano Peppers, roasted, skinned, stemmed, seeded, and sliced
1 Tablespoon fresh Thyme, chopped
1 Tablespoon fresh Oregano, Chopped
Salt

Cilantro, chopped
Radish, thinly sliced
Avocado, slices
Lemon or lime wedges

METHOD:

The Day Before: Soak dried posole in plenty of water. Place cut up chicken, onions, celery, carrots, and spices in a large pot. Cover with water. Bring to a low simmer and continue to cook until chicken is done. Remove chicken meat from bones, cool, and refrigerate. Return bones and skin to pot. Continue to cook as long as time allows. Strain solids out of stock, cool, and refrigerate.

Drain posole and add to large pot. Cover with chicken stock, bring to a simmer, and cook until it begins to be tender, about an hour and a half. When Posole is tender, salt generously.

While you are waiting for Posole to cook: Cover dried chiles with water, bring to a simmer, and cook until rehydrated. Puree cooked chiles in a blender or food processor and run through a sieve to catch seeds or large pieces of chile skin. Reserve chile puree. Sautee zucchini in oil and reserve. Sweat garlic, onions, celery, and carrots in oil until tender. Deglaze with dry white wine or vermouth and add to Posole pot. Add cooked and chopped chicken to Posole pot. Add Zucchini to Posole pot. Add Roasted Poblanos to Posole pot. Add Chile Puree to Posole pot. Simmer over low heat. Serve with Radish, Cilantro, Avocado, and Lemon wedges for garnish. It will be even better the next day. Makes about 5 Quarts.

Roasting Peppers.

Roasting Peppers.

Dried Chiles.

Dried Chiles.

Prep.

Prep.

Posole, Pot

Posole, Pot

BOTW–Denogginizer

When I was talking to some friends about our recent “Hop Off!“, I asked what they thought of the beers we had tried. A couple of them professed to not really like those rather extreme examples of Hopsmanship.

One example a friend gave, was that they preferred Drake’s Denogginizer to the more extreme Hopocalypse.

Denogginizer Double India Pale Ale – 9.75% ABV, 90 IBUs
Silver Medal winner for Imperial India Pale Ale, Great American Beer Festival 2009. Besides Jolly Roger, this is probably Drake’s most renowned beer. An Imperial (or Double) IPA, Denogginizer is a big bold beer hopped with an abundant amount of Simcoe and Amarillo with a touch of Ahtanum and Chinook. Mashed with Crystal malt and Caramalt for color and flavor to help balance out the hop assault. Denogginizer is also Drake’s most powerful regular offering, at a whopping 10% alcohol by volume!

Well, I don’t know, Denogginzer is an Imperial IPA and Hopocalypse is a Double IPA. What the difference is technically between a Double IPA and an Imperial IPA, I do not know. I do know Denogginizer is even stronger, sweeter, and maltier than Hopocalypse. Hopocalypse seemed Hoppier, but it might just have been the varieties used, not the amount of Hops. If I remember correctly from the Hop Off!, and night of the Hop Off! is a little blurry for some reason, I think I preferred Hopocalypse.

WesMar 2006 Russian River Zinfandel

2006 Zinfandel, Russian River Valley (183 cases)
Aromas of spice, and berry fruits. The mouth offers a sweet blackberry entry followed by wild berries, anise,
chocolate, cola with minimal oak. This is a fun medium bodied zinfandel with a medium length finish that is vinous
and well balanced.

Beef Stew with Winter Vegetables.