Easiest Way to Prepare Perfect Brad's pozolé

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, brad's pozolé. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Brad's pozolé is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Brad's pozolé is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook brad's pozolé using 21 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Brad's pozolé:

1. Prepare 2 lbs chicken thighs, boneless and skinless, chopped
2. Make ready 2 lbs pork shoulder roast
3. Take 1 tbs garlic powder
4. Prepare 1 tsp black pepper
5. Prepare 1 lg red onion, course chopped
6. Make ready 12 dried cascabell chiles
7. Get 12 dried California chiles
8. Get 6 qts water
9. Get 1 lg can tomato sauce
10. Make ready 2 lg cans hominy, one yellow one white
11. Make ready 4 tbs oregano
12. Prepare 1/2 bunch cilantro, chopped
13. Get 4 tbs powdered chicken bouillon
14. Take Mesa flour, optional
15. Take 1 bag regular or spicy cicharrones, (pork rinds)
16. Prepare for the toppings
17. Make ready shredded cabbage
18. Prepare 1/2 bunch cilantro chopped
19. Take 1/2 red onion, diced
20. Make ready lime wedges
21. Prepare sliced radishes

Instructions to make Brad's pozolé:

1. 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
2. Remove to a LG soup pot. Add water and chopped onion. Boil at a little more than a simmer for two hours. Stir often.
3. 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
4. Prepare the toppings. Chop and arrange on a LG plate.
5. After two hours, add the chopped chicken, chile sauce, tomato sauce, hominy, oregano, cilantro, and bouillon. Let cook another half hour, stir often.
6. 10 minutes before done, add cicharrones, stir.
7. 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.
8. Serve soup in large bowls. Add desired toppings. Enjoy.
9. I served with plantains over rice. Recipe on my profile.

So that is going to wrap this up for this exceptional food brad's pozolé recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!