Recipe: Oishi Brad's pozolé For Vegan's Friend

Brad's pozolé. Chop pork roast into bite sized pieces. Remove any bone or pure fat. Put into a lg zip lock bag.

Pozole comes from the Nahuatl word "pozilli," meaning "foam." Nahuatl was the language of the Aztecs, an indigenous people of. Best thing I ate: This pozole in Orange is a worthy Sunday tradition Critic Brad A. Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pozole verde with chicken, a Mexican stew that features pozole corn. You can Cook Brad's pozolé using 21 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Brad's pozolé

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

Posole, also spelled pozole, is a Mexican soup (stew) from pre-Columbian times made with hominy, peppers and some sort of meat. Most of the time you see posole made with a tough cut of pork like the shoulder but Paula tells me she sometimes makes it with chicken or turkey which cuts down the cooking time by a lot. Baltazar's green pozole is flavored with mole verde, a vibrant sauce made with pumpkin seeds, jalapeños, epazote and charred tomatillos. The red pozole is even richer and spicier, flavored with.

Brad's pozolé instructions

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..

Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pozole verde with chicken, a Mexican stew that features pozole corn. We like toasting the canned hominy to concentrate and develop. MexConnect is Mexico's top English-language online magazine, providing quality information about Mexico and promoting Mexico to the world. The latest tweets from @JackPosobiec Brad A. Johnson is a writer and photographer specializing in food and travel.