Pozolillo de Garbanzo (Chickpea Pozole)

This recipe was developed by Chef Joshua Goodson at Washington State University during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 18
Serving size: 6 ounces

Ingredients

3 Cups Dried red chili
½ Gallon Water
2 Tablespoons Garlic, minced
1 Yellow onion, large, fine dice
1 Teaspoon Black pepper
1 Teaspoon Cayenne
2 ½ Tablespoons Chili powder
2 Tablespoons Salt
1 Teaspoon Oregano
1 #10 can Garbanzo bean, drained & rinsed
3 Quarts Vegetable stock
1 Cup Green Chili, diced, canned
2 Jalapenos, diced or sliced, chef’s choice
1 10 oz package Barvecue Naked Chopped BVQ

Optional garnish

Lime
Radishes
Cilantro
Shredded cabbage
Corn tortillas
Red chili sauce

Preparation

1. Boil dried red chili in water, 15-25 minutes until soft and about ½ of water is reduced. Put chilis in blender or use immersion blender. Blend this thin, then strain it to get the liquid separated from its “pulp”. I throw the pulp into the soup for the flavor. The remaining liquid you can put in a serving dish for guests to add in their own bowl, if desired. Beware! It’s HOT!
2. Sauté onion & jalapeno together until translucent, add garlic & cook for 1-2 minutes. Add garbanzo beans and green chilis, continue cooking for 1-2 minutes.
3. Add remaining spices and vegetable stock.
4. Cook at a simmer for 45-60 minutes until garbanzos are tender, then add Barvecue Naked Chopped BVQ.