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Before you jump to Brad's pozolé recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That has fully changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are not able to transform things for the better without everyone’s active involvement. This should happen soon and living in methods more friendly to the environment should become a goal for every individual family. The kitchen is a good starting point saving energy by going much more green.
A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. You can easily cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. Green living is something we can all perform, without difficulty. A lot of it truly is merely utilizing common sense.
We hope you got benefit from reading it, now let’s go back to brad's pozolé recipe. To cook brad's pozolé you only need 21 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Brad's pozolé:
- Prepare 2 lbs chicken thighs, boneless and skinless, chopped
- Use 2 lbs pork shoulder roast
- Get 1 tbs garlic powder
- You need 1 tsp black pepper
- Provide 1 lg red onion, course chopped
- Get 12 dried cascabell chiles
- Take 12 dried California chiles
- Prepare 6 qts water
- Prepare 1 lg can tomato sauce
- You need 2 lg cans hominy, one yellow one white
- Get 4 tbs oregano
- Use 1/2 bunch cilantro, chopped
- Get 4 tbs powdered chicken bouillon
- Use Mesa flour, optional
- Use 1 bag regular or spicy cicharrones, (pork rinds)
- Prepare for the toppings
- Use shredded cabbage
- You need 1/2 bunch cilantro chopped
- You need 1/2 red onion, diced
- Prepare lime wedges
- Provide sliced radishes
Steps to make Brad's pozolé:
- 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.
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