rancho gordo

several months ago a friend told me about these great heirloom beans out of napa and then i started reading about them everywhere and knew i had to get some. on our recent road trip, i found anasazi beans and posole at the fatted calf and then bought this at a local bookstore. i usually buy beans in a can and can't be bothered with soaking anything overnight but i must admit i am now a believer. there are many other great types of beans and recipes that i'm excited to explore but here is my first attempt with rancho gordo.

Chicken & Posole Verde

1 cup dried anasazi beans (somewhere between a pinto and kidney bean)
1 cup dried posole
1 bulb garlic, cut in half, not peeled
2 onions, peeled and roughly chopped
10 tomatillos, husked, rinsed and quartered
2 pasilla chilies, seeded and roughly chopped
1 jalapeno, seeded and roughly chopped
4 cloves garlic, smashed
2 tbs olive oil
2 cups chicken stock
1 tbs white wine vinegar
1 lime, juiced
1 tsp ground cumin
1-2 tsp cholula or mexican hot sauce
2 chicken breasts, cut into 1/2-inch cubes
1/4 cup chopped cilantro
for garnish: cilantro, sour cream, avocado, green cabbage

soak beans and posole 4 hours or overnight and drain. in separate pots, cover beans and posole with water and add 1/2 garlic bulb and 1/2 onion to each. cook until tender, drain and set aside.
preheat oven to 350 degrees F. on a sheet pan, combine tomatillos, one onion, chilies, garlic and olive oil and toss to coat. roast until softened and a little charred, about 40 minutes. cool completely. in a blender or food processor, puree roasted vegetables until smooth.
in a large pot, combine pureed tomatillo sauce, chicken stock, vinegar, lime juice, cumin and cholula. add chicken, cooked beans and posole. bring to a simmer and cook until chicken is done. stir in cilantro and serve with optional garnishes of more cilantro, sour cream, diced avocado and shredded cabbage. enjoy!


Anna said...

This sounds delicious! Do you know what the difference is between posole and hominy? I've made a mexican pork stew called "posole" that used a lot of hominiy, but I didn't know that posole was also a bean.

the purcells said...

posole and hominy are the same thing - sometimes posole refers to the corn and sometimes the soup or stew. it is definitely corn though, not a bean. to confuse you even more it can be labeled posole or pozole.

jaredingram said...

Pozole - Posole - Hominy - Shmominy - Let's eat!! It looks so good!

Catherine said...

Thanks for the clarification. Can't wait to try this!

Sanguine Bon Vivant said...

I keep making this recipe! It is soooo good, I made a big batch of beans and hominy to freeze and keep pulling it out to make this fresh! Just my style of flavor and goodness. Thank you!