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My tasters agree, what makes this chili SO good is the Jicama Pico de Gallo. Its refreshing, crisp zestiness offers a harmonious contrast to the slow-cooked, chipotle-spiced chili.
Chili Ingredients
12 oz dried pozole (~ 2 cups)
14 oz dried beans, a combination of cannellini & pinto (~2 cups)
5 cups vegetable stock
Fresh thyme, several sprigs
2 tsp salt
1 medium purple onion (~10 oz), small dice
1 head garlic (~2 oz), small dice
1.25 lbs winter squash (kabocha), large dice
Fresh thyme, 10 sprigs
1/2 oz dried chipotle pepper
2 tsp cumin seeds
Black pepper, to taste
28.2 oz (800 g) can of crushed tomatoes, low sodium
Salt, to taste
Pico de Gallo Ingredients
1/2 bunch cilantro, rough chop
2 small avocado, medium dice
Zest and juice of 1 lime
12 oz jicama, peeled, spiralize or small dice
1. SOAK POZOLE; SOAK BEANS
In a large pot, cover pozole with several inches of water and let soak overnight. In a separate pot, cover beans with several inches of water also to soak overnight.
2. COOK POZOLE
In the morning, drain and rinse the pozole. Return the pozole to its pot on the stove; Add 5 cups of vegetable stock and several sprigs of fresh thyme, and bring to a boil over medium-high heat. Once it comes to a boil, reduce heat to medium, cover and let simmer for 2 hours.
3. COOK BEANS
Once you have the pozole cooking, drain and rinse the beans. Return the beans to their pot on the stove; Add 6 cups of water and bring to a boil over medium-high heat. Use a slotted spoon to skim foam off as it arises. Then reduce heat to medium, cover and let simmer for 45 minutes. Once the beans are tender, add 2 tsp salt, and set them aside along with their cooking liquid.
4. PREP VEGETABLES
While pozole and beans are cooking, dice onion, garlic and kabocha squash. Wash and de-stem thyme. Pusle dried chipotle in a spice grinder or blender.
5. BRING IT ALL TOGETHER
Heat a large pot on a medium flame. Quick-caramelize the onion without using any oil by moving the onion around the dry pot with a spatula until it turns the bottom of the pan golden. Then add garlic, kabocha squash, powdered chipotle, cumin, black pepper, and crushed tomatoes. The liquid from the tomatoes will help pull the golden fond off the bottom of the pan and bring its sweet, umami flavor back into the chili. Reduce heat to low, cover to let the flavors meld and the squash soften. Once pozole is done cooking, add it along with its cooking liquid into the chili pot. Add the beans, and reserve their cooking liquid in case the chili needs thinning. Salt to taste, cover and continue to cook over medium-low heat until the squash is soft and the flavors have melded.
6. MAKE PICO DE GALLO & SERVE
Just before serving the chili, prep and toss together all the ingredients for Jicama Pico de Gallo in a mixing bowl. Ladle chili into individual bowls and top with pico de gallo to serve.
See more at http://www.rhymeandseason.com/recipes/pozole-chili-with-jicama-pico-de-gallo/
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1st Keep
 Leanne_Valenti
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