Now that pulque is sold in cans, it is more accessible to people outside the pulque producing regions, but diluted beer can be substituted and the recipe is written to be used with either one. This hearty Mexican chicken in pulque broth soup is a main course rather than a first course.
- 8 chicken leg-and-thigh pieces, separated at the joint
- ¼ cup fresh lime juice
- 6 tablespoons corn oil
- 1 bunch green onions, including the green part, finely chopped
- 3 tablespoons chopped garlic
- 3 quarts pulque or 3 cups of beer diluted with 9 cups chicken broth
- 12 epazote (wormseed) leaves or cilantro sprigs
- salt to taste
- 4 cups cooked white rice
- 2 fresh jalapeño chiles, without seeds, chopped
- 1 cup finely chopped white onion
- chopped cilantro and crumbled dried red chiles for garnish, if desired
Rub the chicken thighs with the lime juice and set them aside while you chop the other ingredients.
Heat the corn oil in a stockpot or Dutch oven. Add the chicken pieces and cook until browned on both sides. Remove from the pot and add the onion and garlic, scraping up any brown bits of chicken.
Return the chicken to the pot and add the pulque or diluted beer, the epazote or cilantro, and salt to taste. Bring to a boil, cover and cook over medium heat until the chicken is very tender, about 45 minutes.
Using wide soup bowls, in each bowl place ½ cup rice, a chicken leg, a chicken thigh, and some chopped chile and onion. Ladle broth over all, and garnish with chopped cilantro and crumbled dried red chile, if desired. Serve hot with warm tortillas. Serves 8.
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