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We hope you got benefit from reading it, now let’s go back to brad's pozolé recipe. You can cook brad's pozolé using 21 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Brad's pozolé:
- You need 2 lbs chicken thighs, boneless and skinless, chopped
- Use 2 lbs pork shoulder roast
- Get 1 tbs garlic powder
- You need 1 tsp black pepper
- Prepare 1 lg red onion, course chopped
- Use 12 dried cascabell chiles
- Take 12 dried California chiles
- Use 6 qts water
- You need 1 lg can tomato sauce
- Use 2 lg cans hominy, one yellow one white
- Prepare 4 tbs oregano
- Take 1/2 bunch cilantro, chopped
- Prepare 4 tbs powdered chicken bouillon
- Use Mesa flour, optional
- Prepare 1 bag regular or spicy cicharrones, (pork rinds)
- Use for the toppings
- Use shredded cabbage
- Provide 1/2 bunch cilantro chopped
- Provide 1/2 red onion, diced
- Take lime wedges
- Use sliced radishes
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.
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