Easiest Way to Make Andrew Copley Brad's pozolé

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, brad's pozolé. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Brad's pozolé is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Brad's pozolé is something that I’ve loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Brad's pozolé:

1. Get 2 lbs chicken thighs, boneless and skinless, chopped
2. Make ready 2 lbs pork shoulder roast
3. Get 1 tbs garlic powder
4. Take 1 tsp black pepper
5. Make ready 1 lg red onion, course chopped
6. Take 12 dried cascabell chiles
7. Prepare 12 dried California chiles
8. Make ready 6 qts water
9. Prepare 1 lg can tomato sauce
10. Make ready 2 lg cans hominy, one yellow one white
11. Get 4 tbs oregano
12. Get 1/2 bunch cilantro, chopped
13. Take 4 tbs powdered chicken bouillon
14. Make ready Mesa flour, optional
15. Take 1 bag regular or spicy cicharrones, (pork rinds)
16. Make ready for the toppings
17. Take shredded cabbage
18. Make ready 1/2 bunch cilantro chopped
19. Prepare 1/2 red onion, diced
20. Take lime wedges
21. Get 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’s going to wrap it up for this special food brad's pozolé recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!