Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, brad's pozolé. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Brad's pozolé is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Brad's pozolé is something that I’ve loved my whole life.
May be served with several sides or garnishes described below. Add the pork bone (if using). Here is how you cook that.
To get started with this recipe, we have to prepare a few components. 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:
- Make ready 2 lbs chicken thighs, boneless and skinless, chopped
- Take 2 lbs pork shoulder roast
- Prepare 1 tbs garlic powder
- Make ready 1 tsp black pepper
- Get 1 lg red onion, course chopped
- Make ready 12 dried cascabell chiles
- Get 12 dried California chiles
- Make ready 6 qts water
- Take 1 lg can tomato sauce
- Prepare 2 lg cans hominy, one yellow one white
- Take 4 tbs oregano
- Make ready 1/2 bunch cilantro, chopped
- Get 4 tbs powdered chicken bouillon
- Make ready Mesa flour, optional
- Prepare 1 bag regular or spicy cicharrones, (pork rinds)
- Get for the toppings
- Get shredded cabbage
- Take 1/2 bunch cilantro chopped
- Prepare 1/2 red onion, diced
- Get lime wedges
- Get sliced radishes
Red Pork Pozole soup is my favorite Mexican dish hands down. It's simple, earthy, rich and satisfying. Pozole is pork or chicken - this recipe calls for pork - and hominy in a mildly spicy guajillo and ancho chile broth garnished with shredded cabbage or lettuce, diced onion, sliced radish, Mexican oregano and some arból chile for a little extra heat with a squirt. Johnson is a writer and photographer specializing in food and travel.
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.
He has been honored by the James Beard Awards, Lowell Thomas Travel Journalism Awards, World Food Media Awards, IACP Awards, North American Travel Journalists Awards, National Arts & Entertainment Journalism Awards and many others. Pozole is a traditional Mexican soup that is full of different flavors, loved by many, and is consumed year-round in Mexico and abroad. Inside: Pozole is a traditional Mexican soup that is full of different flavors, loved by many, and is consumed year-round. Looking for Pozole Verde? Get the recipe here Para leer en Español, haz click aquí. I've learned this recipe from a friend from Mexico.
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