Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, brad's pozolé. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Brad's pozolé is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Brad's pozolé is something which I have loved my entire life.
You asked for it, you got it! By request, here is a recipe for a delicious holiday pozole. Packed with flavor and extremely easy to make.
To begin with this recipe, we have to prepare a few ingredients. You can cook brad's pozolé using 21 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Brad's pozolé:
- Prepare 2 lbs chicken thighs, boneless and skinless, chopped
- Take 2 lbs pork shoulder roast
- Prepare 1 tbs garlic powder
- Take 1 tsp black pepper
- Get 1 lg red onion, course chopped
- Prepare 12 dried cascabell chiles
- Make ready 12 dried California chiles
- Take 6 qts water
- Take 1 lg can tomato sauce
- Get 2 lg cans hominy, one yellow one white
- Get 4 tbs oregano
- Make ready 1/2 bunch cilantro, chopped
- Take 4 tbs powdered chicken bouillon
- Get Mesa flour, optional
- Make ready 1 bag regular or spicy cicharrones, (pork rinds)
- Make ready for the toppings
- Prepare shredded cabbage
- Make ready 1/2 bunch cilantro chopped
- Take 1/2 red onion, diced
- Take lime wedges
- Make ready sliced radishes
Pozole Rojo is typically served with pork and relies on a longer simmer in a red sauce made from dried chilis. Pozole Verde uses tomatillos as the base and when loading it up with chicken you can be. I made a pozole recipe post-card thing for Kubo-sensei and Yamamoto-sensei as a present for when they came to Mexico for Con Comics. (thanks to @emptycicada for all her moral support. Pozole is a spicy Mexican soup filled with hominy and pork for a truly warming winter soup.
Instructions to make Brad's pozolé:
- Cut the pork roast into bite sized pieces. Place in a LG frying pan. Add a little oil, pepper, and garlic powder. Fry until well browned
- Remove to a LG soup pot. Add water and chopped onion. Boil at a little more than a simmer for two hours. Stir often.
- Remove the stems and seeds from all the chiles. Place in a small saucepan. Add water just to cover. Boil for 10-15 min until they get tender. Let cool. Add to a blender with enough of the cooking water to make a smooth thick sauce
- Prepare the toppings. Chop and arrange on a LG plate.
- After two hours, add the chopped chicken, chile sauce, tomato sauce, hominy, oregano, cilantro, and bouillon. Let cook another half hour, stir often.
- 10 minutes before done, add cicharrones, stir.
- This step is completely optional. My household likes it a little thicker. If so, add mesa flour one tbs at a time while stirring soup. Continue until you reach the desired thicness.
- Serve soup in large bowls. Add desired toppings. Enjoy.
- I served with plantains over rice. Recipe on my profile.
Try our Slow-Cooker Chicken Pozole ! Red Pork Pozole - simple, earthy, rich and satisfying. Pork and hominy in a mildly spicy chile broth garnished with shredded cabbage, diced onion, sliced radish, and Mexican oregano. Pozole is the Spanish word for "hominy". Hominy are dried maize/corn kernels that have gone through a process called nixtamalization in which the dried kernels are soaked in lime to soften the outer hulls.
So that’s going to wrap it up for this special food brad's pozolé recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
