Brad's pozolé. Brad's pozolé chicken thighs, boneless and skinless, chopped, pork shoulder roast, garlic powder, black pepper, lg red onion, course chopped, dried cascabell chiles, dried California chiles, water Rewwdog Brad's pozolé. chicken thighs, boneless and skinless, chopped, pork shoulder roast, garlic powder, black pepper, lg red onion, course chopped, dried cascabell chiles, dried California chiles, water Alyssa Marie Magaña. Best thing I ate: This pozole in Orange is a worthy Sunday tradition Critic Brad A. Johnson says the Taco Mesa in Orange is a world apart from the one in Costa Mesa Brad dines incognito and pulls no punches.

We like toasting the canned hominy to concentrate and develop. 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. You can cook Brad's pozolé using 21 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Brad's pozolé

Prepare 2 lbs of chicken thighs, boneless and skinless, chopped.
Prepare 2 lbs of pork shoulder roast.
It's 1 tbs of garlic powder.
You need 1 tsp of black pepper.
It's 1 of lg red onion, course chopped.
You need 12 of dried cascabell chiles.
Prepare 12 of dried California chiles.
You need 6 qts of water.
You need 1 of lg can tomato sauce.
You need 2 of lg cans hominy, one yellow one white.
You need 4 tbs of oregano.
It's 1/2 bunch of cilantro, chopped.
You need 4 tbs of powdered chicken bouillon.
It's of Mesa flour, optional.
You need 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.
It's 1/2 of red onion, diced.
You need of lime wedges.
It's of sliced radishes.

Pozole Alley: Just off downtown's main drag, Avenida Benito Juarez, between Nickolas Bravo and Juan Alvarez streets, is a small pedestrian-only walkway known by locals as Pozole Alley, where. Brad's pozolé chicken thighs, boneless and skinless, chopped, pork shoulder roast, garlic powder, black pepper, lg red onion, course chopped, dried cascabell chiles, dried California chiles, water Rewwdog Best thing I ate: The pozole at Panxa Cocina in Belmont Heights is a wormhole into New Mexico Critic Brad A. Johnson says this beef pozole is unlike anything else in the area. Pozole Verde (Green pozole): Popular in Guerrero State.

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..

Maruca's Mexican Kitchen in Tustin serves pozole on weekends only. Sometimes it is red, sometimes green. This is the green pozole with chicken. (Photo by Brad A. Johnson is a writer and photographer specializing in food and travel. He has been honored by the James Beard Awards, Lowell Thomas Travel Journalism Awards, World Food Media Awards, IACP Awards, North American Travel Journalists Awards, National Arts & Entertainment Journalism Awards and many others.