Pozolillo de Garbanzo (Chickpea Pozole)

Ingredients:

• 1 onion, diced
• 1 bell pepper diced
• 1 tsp garlic 
• 4-6 re-hydrated chilies of your choice (California, New Mexico, or Ancho work)
• 8 cups chicken broth
• 1-1.5 lbs pork shoulder cooked or boneless skinless chicken thighs cooked, and cut into pieces
• 1 tsp salt, or as needed
• 2 cans of garbanzo beans, drained, and washed
• 3 tbs oil
• 1 bay leaf
• 1 tbs cumin seeds
• 1 tbs coriander seeds
• 1/2 cup chopped cilantro
• 1 lime, juiced
• 1 tsp oregano 

Directions:

1. Heat oil in a large stock pot. 
2. Saute onions until translucent. Add bell pepper, garlic, cumin seeds and coriander. Cook for another few minutes.
3. Re-hydrate the dried chilies. 
4. Puree the cooked onion mixture with the chilies and enough chicken stock for it to blend.
5. Add the puree to the pot and add the rest of the chicken stock. 
6. Add salt, oregano, and bay leaf. 
7. Add the lime juice. 
8. Add cilantro. 
9. Add the garbanzo beans.
10. Cover and let simmer for 1-4 hours. 
11. Add the cooked meat 30 minutes prior to serving. 
12. Garnish with onion, cilantro, lime juice, radish, or avocado as desired.