Brad's onepot Chipotle pozole. Crush the oregano and add to the pot along with salt and pepper to taste. Remove out cooked chicken and shred removing bones and skin. Strain the broth and save for pozole soup.
Stir in the tomatoes, chipotle and adobo sauce, and the browned pork, along with any juices accumulated on the platter. Drain and use in place of the canned pozole. Pork Shoulder meat- cut into bite-sized pieces; Chopped Onion- enhances the flavor of the dish. You can cook Brad's onepot Chipotle pozole using 24 ingredients and 7 steps. Here is how you cook it.
Ingredients of Brad's onepot Chipotle pozole
- Prepare 2 1/2 lb of pork sirloin roast.
- You need 1/2 cup of flour.
- You need 1 tsp of garlic pwdr, sea salt, and black pepper.
- It's of Oil for frying.
- Prepare 1 of onion, chopped, divided.
- Prepare 5 of vine ripened tomatoes, chopped.
- It's 2 of jalapeños, seeded and diced.
- It's 1 of small can, roasted diced green chiles.
- You need 4 tsp of tomato chicken granulated bouillon.
- Prepare 4 of Chipotle chiles in adobo, chopped.
- You need 1 tbs of each; cumin, chili powder, and garlic powder.
- It's 1/2 packet of taco seasoning.
- It's 1 tsp of each; oregano, sea salt.
- Prepare 1/2 bunch of cilantro, chopped.
- Prepare 2 tbs of white vinegar.
- Prepare 1 of lg can of each; white and yellow hominy.
- You need of Garnishment.
- You need of Shredded mozzarella and cheddar cheese.
- Prepare 1/2 bunch of cilantro, chopped.
- It's of Remaining 1/2 onion, chopped.
- Prepare 2 of avacado, seeded peeled and cut into 1/8ths.
- Prepare 5 of lg radishes, sliced thin.
- You need of Shredded cabbage.
- Prepare of Lime wedges.
Canned Hominy (White Pozole)- avoid using dried hominy. Red Chile Sauce- I used chipotle chile in adobo. Chicken Broth- I used water, but chicken broth is good too. The version I am making today is Pozole Rojo, and it is popular in the whole country, while Pozole Verde, which you can find here, is more popular in central Mexico.
Brad's onepot Chipotle pozole instructions
- Chop pork roast into bite sized pieces. Remove any bone or pure fat. Put into a lg zip lock bag. Add flour, salt, pepper, and garlic powder. Seal bag with as much air inside as possible. Shake bag well to evenly coat meat..
- Heat oil in a large frying pan. Fry pork in batches. Do not overcrowd pan. Brown well on all sides. When done, drain and add to your one pot pressure cooker..
- Add the tomatoes, 1/2 the onion, jalapeños, chiles, bouillon, chipotles, spices, cilantro, and vinegar to the one pot. Add water to cover everything. Stir well..
- Set one pot for 45 minutes. Follow all instructions and precautions provided with your machine..
- When one pot is safe to open, add both cans hominy. Cook again for 30 minutes..
- Meanwhile, prepare garnishes. Put all on a lg plate..
- When one pot is done cooking, serve immediately in lg bowls. Put garnish in the middle of the table for people to choose what they want. Enjoy..
Brad's onepot Chipotle pozole pork sirloin roast, flour, garlic pwdr, sea salt, and black pepper, Oil for frying, onion, chopped, divided, vine ripened tomatoes, chopped, jalapeños, seeded and diced, small can, roasted diced green chiles Instant Pot Posole Mexican Stew A one-pot meal that is anything but boring is what you will find! Posole means Hominy, hence the use of hominy in the recipe. Hominy is made from the kernels of corn. They merely soak the kernels in an alkali mix that will transform the kernels into puffed up hominy. Brad's onepot Chipotle pozole pork sirloin roast, flour, garlic pwdr, sea salt, and black pepper, Oil for frying, onion, chopped, divided, vine ripened tomatoes, chopped, jalapeños, seeded and diced, small can, roasted diced green chiles Brad's onepot Chipotle pozole. pork sirloin roast, flour, garlic pwdr, sea salt, and black pepper, Oil for frying, onion, chopped, divided, vine ripened tomatoes, chopped, jalapeños, seeded and diced, small can, roasted diced green chiles LCRKAR.
