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. Step by Step recipe. easy red pozole.
Pozole Alley (just off the intersection of Calle Nicolas Bravo and Avenida Benito Juarez) is a pedestrian street in downtown Zihuatanejo where several restaurants specialize in pozole. Pozole Blanco (White pozole): Pozole varies according to region, but the above recipe is the most Pozole Rojo (Red pozole): Red pozole is popular in Michoacán and Jalisco States. This pozole rojo, or "red" pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. You can have Brad's pozolé using 21 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Brad's pozolé
- You need 2 lbs of chicken thighs, boneless and skinless, chopped.
- Prepare 2 lbs of pork shoulder roast.
- You need 1 tbs of garlic powder.
- It’s 1 tsp of black pepper.
- You need 1 of lg red onion, course chopped.
- Prepare 12 of dried cascabell chiles.
- Prepare 12 of dried California chiles.
- It’s 6 qts of water.
- Prepare 1 of lg can tomato sauce.
- It’s 2 of lg cans hominy, one yellow one white.
- It’s 4 tbs of oregano.
- It’s 1/2 bunch of cilantro, chopped.
- It’s 4 tbs of powdered chicken bouillon.
- Prepare of Mesa flour, optional.
- Prepare 1 bag of regular or spicy cicharrones, (pork rinds).
- It’s of for the toppings.
- It’s of shredded cabbage.
- Prepare 1/2 bunch of cilantro chopped.
- Prepare 1/2 of red onion, diced.
- It’s of lime wedges.
- You need of sliced radishes.
I made this for my parents, and they loved it. Pozole Spanish pronunciation: [po'sole] (from Nahuatl languages: pozoll , meaning "Cacahuazintle"), is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished with shredded lettuce or cabbage. Red Pork Pozole soup is my favorite Mexican dish hands down.
Brad's pozolé instructions
- 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.
- 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..
Is authentic pozole difficult to make? No, it isn't, but it is laborious. It's a dish you make when you are having friends and family over to. See more ideas about mexican food recipes, pozole recipe, pozole. Ridiculously easy, inexpensive Mexican pozole (posole) recipe that is sure to impress with pork, hominy, green chilies, and a twist of.