Flanders Red Chicken Pozole


Paired with Pineapple Beers

All About Beer Magazine
Volume 39,
Issue 1

June 25, 2018


(Photo by Jackie Dodd)

Pozole is such a basic Mexican dish that just about each household that grew up consuming it, grew up with a unique variation. Some prefer it with a crimson chili base, others want the verde model. Some recipes name for pork, rooster, fish and even goat. In its most basic type, pozole is hearty, filling, stuffed with fantastically slow-cooked meat and full of a pleasant serving to of hominy. Don’t neglect the toppings—they’re an integral part to balancing the flavors of the dish. Pineapple beers, with their tropical flavors and shiny pop of acidity, pair completely with the deep, wealthy, spicy flavors of a hearty bowl of pozole.


2½ kilos rooster (bone-in: thighs, wings and/or drumsticks)
1 teaspoon salt
1 white onion, quartered
1 giant carrot, chopped
2 ribs celery, chopped
12 ounces Flanders crimson beer
Three kilos hominy from a can, rinsed and drained
Four cloves garlic
1 teaspoon dried cilantro
1 teaspoon dried oregano
1 teaspoon black pepper
½ teaspoon cumin


¼ complete inexperienced cabbage, thinly sliced
1 giant tomato, chopped
1 giant avocado, chopped
½ giant crimson onion, chopped
½ cup cilantro, chopped
½ cup crumbled cotija
½ cup crimson radishes, thinly sliced
2 limes, reduce into quarters
2 giant jalapeños, chopped
Tortilla chips


1. Place rooster items in a big pot, cowl with about 2 ½ quarts of water, salt, onions, carrot, celery and half of the beer, stir to mix. Bring to a boil, scale back warmth and simmer, uncovered, till the rooster is tender and cooked by means of, about 30 minutes.

2. Remove rooster from pot, permit to chill barely. Using two forks, pull rooster meat away from the bones, shredding into items. Reserve the meat, return the bones to the inventory pot. Continue to simmer the bones, uncovered, for 45 minutes.

3. In a blender or meals processor, add half of the hominy, garlic cloves and a couple of cups of the inventory from the pot. Blend till clean.

4. Strain the broth to take away and discard the bones, then add within the pureed hominy. Stir within the rooster meat, cilantro, oregano, cumin, pepper, remaining hominy and beer. Bring to a simmer and cook dinner for a further 10-15 minutes.

5. Serve the pozole alongside the garnishes, permitting company to garnish as they select.

The Chef’s Pairings: Pineapple Beers

Brewers proceed to experiment with specialty components, pushing the boundaries of taste. Since beer deserves meal, All About Beer Magazine requested Jackie Dodd, founding father of TheBeeroness.com, to style just a few beers brewed with pineapple and provide tasting notes and pairing recommendations. Get extra pairing concepts and recipes at allaboutbeer.com/food.

Ten Pin Groove Pineapple Wheat

ABV: 5.8% | Wheat Ale w/ Pineapple
Tasting Notes: Lots of tropical fruit up entrance adopted by creamy, bready notes, this can be a very drinkable beer that can pair nicely with quite a lot of meals. The grassy hop notes are very appropriate with the acidity of the pineapple. The flavors, carbonation and malty sweetness make this an amazing companion to a dish that has a little bit of spice, together with ceviche, grilled pork and poke.

Upland Latitude Adjustment

ABV: 6.2% | Pale Ale w/ Pineapple & Coconut
Tasting Notes: There is not any mistaking the large, daring flavors of pineapple and coconut that hit very robust within the entrance. The flavors take you again to the scent of freshly utilized sunscreen on a tropical seashore. The sweetness and massive flavors are nicely balanced with a daring, spicy dish. Try it with jerk rooster, jalapeño nachos and rooster Panang.

Council Béatitude Pineapple Tart Saison

ABV: 4.5% | Mixed-Culture Saison w/ Pineapple
Tasting Notes: A fantastically soured beer that provides you extra wild ale flavors than most saisons handle, the lacto tartness is nicely matched with the acid from the pineapple juice. Slight hints of woodiness and citrus supplies a pleasant roundness that retains you wanting extra. This one would pair nicely something from baked brie with apricot to barbecue brisket or New York cheesecake.

Original Article

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