Easiest Way to Cook Tasty Brad's pozolé

Brad's pozolé. Pozole, AKA posole or pozolé, is a traditional Mexican soup. Pozole comes from the Nahuatl word "pozilli," meaning "foam." Nahuatl was the language of the Aztecs, an indigenous people of. This pozole rojo, or "red" pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn.

Aprende a preparar un delicioso pozole rojo con mi receta práctica y paso a paso. Es más sencillo de lo que te imaginas y queda delicioso. A brief history of pozole, one of the most iconic of all Mexico's delicious dishes, which uses typical Mexican ingredients such as chili, maize and avocado. You can have Brad's pozolé using 21 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Brad's pozolé

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

Pozole Rojo (Red pozole): Red pozole is popular in Michoacán and Jalisco States. It is the same as the above recipe, but dried chiles are added. Welcome to Simply Mamá Cooks YouTube Channel! Pozole Rojo is typically served with pork and relies on a longer simmer in a red sauce made from dried chilis.

Brad's pozolé step by step

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..

Pozole Verde uses tomatillos as the base and when loading it up with chicken you can be. I made a pozole recipe post-card thing for Kubo-sensei and Yamamoto-sensei as a present for when they came to Mexico for Con Comics. (thanks to @emptycicada for all her moral support. Pozole is a soupy and aromatic one-bowl stew from Mexico, usually served to crowds on special occasions and celebrations such as Christmas, weddings, or birthdays. Johnson says this beef pozole is unlike anything else in the area. New Mexico style Chamayó chili pozole with beef short rib at Panxa Cocina in Long Beach (Photo by Brad A.