Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, brad's pozolé. It is one of my favorites. For mine, I’m gonna 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 is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Brad's pozolé is something that I’ve loved my whole life.
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 have brad's pozolé using 21 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Brad's pozolé:
- Take 2 lbs chicken thighs, boneless and skinless, chopped
- Take 2 lbs pork shoulder roast
- Prepare 1 tbs garlic powder
- Prepare 1 tsp black pepper
- Take 1 lg red onion, course chopped
- Prepare 12 dried cascabell chiles
- Make ready 12 dried California chiles
- Take 6 qts water
- Make ready 1 lg can tomato sauce
- Take 2 lg cans hominy, one yellow one white
- Take 4 tbs oregano
- Get 1/2 bunch cilantro, chopped
- Prepare 4 tbs powdered chicken bouillon
- Prepare Mesa flour, optional
- Make ready 1 bag regular or spicy cicharrones, (pork rinds)
- Make ready for the toppings
- Prepare shredded cabbage
- Prepare 1/2 bunch cilantro chopped
- Make ready 1/2 red onion, diced
- Make ready lime wedges
- Get sliced radishes
Posole, also known as pozole, is a simple stew made with pork and hominy. This posole rojo recipe uses red chile peppers and is easy and delicious. Brad Murano writes about Dallas dining, chefs, and restaurants - with an emphasis on "chef-driven" kitchens, tasting menus, and adventure. Download Pozole stock vectors at the best vector graphic agency with millions of premium high quality, royalty-free stock vectors, illustrations and cliparts at reasonable prices.
Steps 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.
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. This red pozole will enchant you, it is the traditional red pozole accompanied by meat and all the ingredients that Upload your Photo. Print recipe for: Traditional Red Pozole. Red Pork Pozole - simple, earthy, rich and satisfying.
So that is going to wrap this up for this exceptional food brad's pozolé recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
