|
|
As Seen In |
Pedro’s Pozole BY David Janss "the Fermenting Gorma", (Published in the April 1997 Brews and News)
As sampled at the "Febrewary" Barleywine shop brew on 2-22-97. (thanks to Peter Sheppard!)
2 medium white onions, coarsely chopped 2 lbs. chicken breasts, cut into 1 inch chunks 2 cloves garlic, minced 2 quarts chicken broth (I use custom made broth mix from Smart and Final!) 3 tbls. lard 1\2 cup rice, long-grain, uncooked Melt lard in bottom of 5 gallon stock pot. Toast rice until golden over medium heat, add onions and cook until tender-add chicken and cook until almost white. Then, add the following: 2 cans white hominy-with juice 1 can whole kernal corn-with juice 2 cans garbanzo beans-with juice three 4 ounce cans chopped green chilies 3 cans chopped clams-with juice 1 bunch cilantro, chopped Give the pot a stir, simmer over low heat. Serve with quesadillas-garnish with cilantro and lime wedge. And don't forget to call me 1\2 hour before it's ready, 818-881-1738. |
