Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, brad's pozolé. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Brad's pozolé is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Brad's pozolé is something that I’ve loved my whole life. They are fine and they look wonderful.
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. Pozole is a spicy Mexican soup filled with hominy and pork for a truly warming winter soup.
To get started with this recipe, we must 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
- Make ready 2 lbs pork shoulder roast
- Prepare 1 tbs garlic powder
- Prepare 1 tsp black pepper
- Take 1 lg red onion, course chopped
- Get 12 dried cascabell chiles
- Prepare 12 dried California chiles
- Prepare 6 qts water
- Get 1 lg can tomato sauce
- Make ready 2 lg cans hominy, one yellow one white
- Make ready 4 tbs oregano
- Get 1/2 bunch cilantro, chopped
- Get 4 tbs powdered chicken bouillon
- Get Mesa flour, optional
- Take 1 bag regular or spicy cicharrones, (pork rinds)
- Make ready for the toppings
- Prepare shredded cabbage
- Get 1/2 bunch cilantro chopped
- Make ready 1/2 red onion, diced
- Get lime wedges
- Take sliced radishes
For garnish, add diced or sliced avocado. This Mexican pozole recipe is SO cozy and flavorful. Feel free to make your pozole soup recipe with either pork or chicken, and load it up with all of your favorite posole soup toppings! Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion.
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.
A simple easy recipe for Instant Pot Chicken Pozole that can also be made on the stove top. 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 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.
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