Recipe of Speedy Brad's pozolé

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, brad's pozolé. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Brad's pozolé is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Brad's pozolé is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. 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:

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

Steps 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 with this exceptional food brad's pozolé recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!