Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, brad's pozolé. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Brad's pozolé is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Brad's pozolé is something that I’ve loved my whole 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 particular recipe, we must first prepare a few ingredients. You can cook brad's pozolé using 21 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Brad's pozolé:
- Take 2 lbs chicken thighs, boneless and skinless, chopped
- Get 2 lbs pork shoulder roast
- Get 1 tbs garlic powder
- Prepare 1 tsp black pepper
- Take 1 lg red onion, course chopped
- Get 12 dried cascabell chiles
- Get 12 dried California chiles
- Make ready 6 qts water
- Take 1 lg can tomato sauce
- Get 2 lg cans hominy, one yellow one white
- Get 4 tbs oregano
- Take 1/2 bunch cilantro, chopped
- Take 4 tbs powdered chicken bouillon
- Take Mesa flour, optional
- Make ready 1 bag regular or spicy cicharrones, (pork rinds)
- Make ready for the toppings
- Make ready shredded cabbage
- Make ready 1/2 bunch cilantro chopped
- Prepare 1/2 red onion, diced
- Make ready lime wedges
- Get sliced radishes
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. This pozole rojo, or "red" pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. I made this for my parents, and they loved it.
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.
Pozole is a soupy and aromatic one-bowl stew from Mexico, usually served to crowds on special occasions and celebrations such as Christmas, weddings, or birthdays. Pozole Spanish pronunciation: [po'sole] (from Nahuatl languages: pozolli , meaning "hominy"), is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished with shredded lettuce or cabbage. Johnson says this beef pozole is unlike anything else in the area. New Mexico style Chamayó chili pozole with beef short rib at Panxa Cocina in Long Beach (Photo by Brad A.
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