Brad's pozolé
Brad's pozolé

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, brad's pozolé. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Brad's pozolé is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Brad's pozolé is something that I have loved my entire life.

Pozole, AKA posole or pozolé, is a traditional Mexican soup. Pozole comes from the Nahuatl word "pozilli," meaning "foam." Nahuatl was the language of the Aztecs, an indigenous people of. Pozole Blanco (White pozole): Pozole varies according to region, but the above recipe is the most Pozole Rojo (Red pozole): Red pozole is popular in Michoacán and Jalisco States.

To begin with this recipe, we must prepare a few ingredients. You can cook brad's pozolé using 21 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Brad's pozolé:
  1. Make ready 2 lbs chicken thighs, boneless and skinless, chopped
  2. Take 2 lbs pork shoulder roast
  3. Make ready 1 tbs garlic powder
  4. Make ready 1 tsp black pepper
  5. Make ready 1 lg red onion, course chopped
  6. Make ready 12 dried cascabell chiles
  7. Get 12 dried California chiles
  8. Make ready 6 qts water
  9. Get 1 lg can tomato sauce
  10. Prepare 2 lg cans hominy, one yellow one white
  11. Take 4 tbs oregano
  12. Prepare 1/2 bunch cilantro, chopped
  13. Get 4 tbs powdered chicken bouillon
  14. Prepare Mesa flour, optional
  15. Take 1 bag regular or spicy cicharrones, (pork rinds)
  16. Make ready for the toppings
  17. Take shredded cabbage
  18. Prepare 1/2 bunch cilantro chopped
  19. Make ready 1/2 red onion, diced
  20. Take lime wedges
  21. Take sliced radishes

I made this for my parents, and they loved it. Red Pozole Garnish can include Shredded Lettuce or Cabbage according to the region. 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.

Instructions to make Brad's pozolé:
  1. 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
  2. Remove to a LG soup pot. Add water and chopped onion. Boil at a little more than a simmer for two hours. Stir often.
  3. 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
  4. Prepare the toppings. Chop and arrange on a LG plate.
  5. After two hours, add the chopped chicken, chile sauce, tomato sauce, hominy, oregano, cilantro, and bouillon. Let cook another half hour, stir often.
  6. 10 minutes before done, add cicharrones, stir.
  7. 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.
  8. Serve soup in large bowls. Add desired toppings. Enjoy.
  9. I served with plantains over rice. Recipe on my profile.

Pozole is a spicy Mexican soup filled with hominy and pork for a truly warming winter soup. Try our Slow-Cooker Chicken Pozole ! 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. Most pozole recipes are for pozole rojo, the red stew most of us are familiar with. This is the green A lot of pozole recipes add chicharrons and even sardines to their toppings, but I stuck to the more.

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