Hi, I’m Marie. Today, I’m gonna show you how to make brad’s pozolé recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Brad’s pozolé Recipe
Brad’s pozolé is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Brad’s pozolé is something that I’ve loved my whole life.
To get started with this recipe, we must first 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:
- Prepare 2 lbs chicken thighs, boneless and skinless, chopped
- Prepare 2 lbs shoulder roast
- Prepare 1 tbs garlic powder
- Prepare 1 tsp black pepper
- Prepare 1 lg red onion, course chopped
- Take 12 dried cascabell chiles
- Get 12 dried California chiles
- Get 6 qts water
- Take 1 lg can tomato sauce
- Get 2 lg cans hominy, one yellow one white
- Make ready 4 tbs oregano
- Prepare 1/2 bunch cilantro, chopped
- Get 4 tbs powdered chicken bouillon
- Take Mesa flour, optional
- Get 1 bag regular or spicy cicharrones, ( rinds)
- Prepare for the toppings
- Get shredded cabbage
- Prepare 1/2 bunch cilantro chopped
- Prepare 1/2 red onion, diced
- Take lime wedges
- Take sliced radishes
Instructions to make Brad’s pozolé:
- Cut the 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.
So that’s going to wrap this up with this exceptional dish brad’s pozolé recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
