Bean Club deliveries from Rancho Gordo are piling up! So, it’s time for another bean blog, but this time, we'll focus on a different legume. Occasionally, we get a grain or kernel as a special addition to our delivery. This quarter, a baby garbanzo bean, or “ceci piccoli” small chickpea, was included. I had a few initial ideas for recipes to use them in such as hummus, but I really wanted to keep them whole to admire their small size. I settled on a pozole, a braised dish with chilis and pork that is traditionally made with hominy, not chickpeas.
I wanted a little spice and was craving some tender pork belly. The mainstay of this dish is an ingredient I utilize all too often but can’t get enough of, dried smoked chilis. There is a spectrum of spiciness across Mexican chilis. If you aren’t keen on the names of various dried chilis you may be more familiar with their fresh counter parts such as poblano, Anaheim, or jalapeño. If you know that the spice level of the fresh pepper is on the mild side, chances are the dried or smoked counterpart is also mild. Selecting the spice level is one component but you can also choose between the dried versions or the smoked and dried versions of these chilis to adjust the flavor profile of a dish. I even recommend quickly grilling the peppers ideally over coals to toast and intensify the flavor of the chilis.
The broth for this dish is typically pork-based but you can use any stock you like or make your own broth by simmering pork bones or a smoked ham hock and straining (or not) the bones from the broth. Reserve this broth to cook the chickpeas and pork. You would also use this broth to rehydrate your chilis and blend them into a purée that will flavor your overall dish.
After selecting a few chilis, use scissors to cut them open and remove the seeds and stem. To make the purée, sauté some garlic and onion, add paprika and other spices along with the chilis, toast these spices for a minute in the pan, then add about two cups of broth. Bring the broth and chilis to a boil, turn off the heat, and cover.
After the chilis have softened, blend the mixture until smooth, and pass through a strainer.
Pork and Chickpea Pozole
Scroll down for a printable version of this recipe
Yield: 8 servings
Prep time: 1 hour
Cook time: 2 hours
Inactive time: 12 hours (chickpea soaking)
Total time: 15 hours
1 lb small or regular dried chickpeas
2 Tablespoons neutral oil
1.5 lbs pork belly, butt, or shoulder cut into cubes
1 Spanish onion, small dice
3 garlic cloves, rough chop
3 bay leaves
1 cinnamon stick
4 cups broth of your choice
2-3 cups chili purée, see notes above
Salt and pepper to taste
For the toppings:
5 radishes
1 avocado
1/4 cup cilantro
Lime wedges
Shaved cabbage
Queso fresco
1. Soak the chickpeas in cold water overnight.
2. Salt the pork.
3. Heat the oil in a Dutch oven.
4. Sear the pork on all sides.
5. Add the onions and garlic, sauté until translucent. Add the bay leaves and cinnamon.
6. Pour in the broth and chili purée, season with salt. Bring the liquid to a boil and reduce to a simmer. Simmer the pork covered for about an hour.
7. Add the chickpeas and return to a simmer, cook the dish until the chickpeas are tender. Season to taste.
8. Garnish the pozole with radish, herbs, avocado, limes, and anything else you like!
If you would like to learn more about working with chilis, you cannot miss our new The Secrets of Mexico Boot Camp coming up on Saturday, September 8th from 10am-4pm. In this all-day immersive experience, you will learn how to prepare a variety of authentic recipes from all over Mexico, from Chiles en Nogada to Mole Negro, along with street food favorites.
Pork and Chickpea Pozole
Ingredients
- 1 lb small or regular dried chickpeas
- 2 Tablespoons neutral oil
- 1.5 lbs pork belly, butt, or shoulder cut into cubes
- 1 Spanish onion, small dice
- 3 garlic cloves, rough chop
- 3 bay leaves
- 1 cinnamon stick
- 4 cups broth of your choice
- 2-3 cups chili purée
- Salt and pepper to taste
- 5 radishes
- 1 avocado
- 1/4 cup cilantro
- Lime wedges
- Shaved cabbage
- Queso fresco
- Variety of chilies such as poblano, Anaheim, or jalapeño
- Garlic
- Onion
- Paprika
- 2 cups stock
Instructions
- Soak the chickpeas in cold water overnight.
- Salt the pork.
- Heat the oil in a Dutch oven.
- Sear the pork on all sides.
- Add the onions and garlic, sauté until translucent. Add the bay leaves and cinnamon.
- Pour in the broth and chili purée, season with salt. Bring the liquid to a boil and reduce to a simmer. Simmer the pork covered for about an hour.
- Add the chickpeas and return to a simmer, cook the dish until the chickpeas are tender. Season to taste.
- Garnish the pozole with radish, herbs, avocado, limes, and anything else you like!
- Select a few chilis of your choice, use scissors to cut them open and remove the seeds and stem.
- Sauté garlic and onion, add paprika and other spices along with the chilis, toast these spices for a minute in the pan, then add about two cups of broth.
- Bring the broth and chilis to a boil, turn off the heat, and cover.
- After the chilis have softened, blend the mixture until smooth, and pass through a strainer.
