Sadly, You Can't Make Pozole in a Crock Pot
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- Опубликовано: 16 май 2024
- if u like my work please consider visiting / shaq
Pozole Rojo Recipe:
3 lb bone-in pork shoulder in 1-inch cubes (toss any cubes that are 100% fat)
2-3 cups red chile sauce (This is a whole batch if you start with 4oz dried chiles)
110 oz Juanita's Mexican-style hominy
1. Sear salted meat in large pot, then cover with 1inch of water
2. While water heats, season it with 1tsp kosher salt and 1Tbsp Better than Bouillon per quart
3. Pour red chile sauce into hot water and simmer on low heat until tender (2-3 hours)
4. Add a drained and rinsed can of hominy to the pot and let it simmer for 30-60 minutes.
5. Taste it! Is it salty enough? Is it spicy enough? Does it need more chile sauce?
6. Serve in bowls with lots of broth and garnish with cabbage, radish, cilantro, lime, avocado, and/or onions. A toasted bolillo roll on the side is also nice.
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0:00 - There are no shortcuts for this recipe
1:15 - Braise the pork
3:38 - Add the hominy
5:24 - Serve and garnish 
Хобби
Learn more about red chile sauce: ruclips.net/video/K1Ao4uHUNGI/видео.html
ok but when are we getting the ultra-authentic human-meat version, shaq; don't leave us hanging
Nice try feds you’ll never find my secret footage
Juicy Shaq meat
That's really more a job for Max at Tasting History
It's debated if that was actually a practice in pre Hispanic America. It's also thought that all the accounts of human sacrifice were simply the Spanish trying to justify their genocide 😬
@@furyjeff76 no, they definitely practiced human sacrifices. It is what it is. It is a thing a lot of human civilizations did.
Other RUclipsrs carefully plan our their uploads to feed the algorithm perfectly. You comes along, do a pump and dump and leave with no explanation
...what?
what?
I just made this and holy shit was it good. My husband (a bad Mexican who now prefers Tex-Mex over Mexican food, his words) immediately said it transported him back to childhood, when so much more care was put into food. This bad boy is going into the rotation. Thank you!
Woah I love to hear it 🥲 nice work
I was nervous to make this for my family, 12 adults to feed and I don't normally make a main dish. Absolute hit. Everyone said it was very good. Pork came out so tender. The spice from the sauce was spot on. A ton of depth in flavor. I'll definitely be making this one again
Great work chef 🥲
@@internetshaquille love your videos! And I'm never buying marinara at the store again. Made my own and it's amazing. I then bought some raos and used it in a pinch, it was so bland by comparison.
I grew up always have flautas de pollo with my pozole. Its a legendary combo that i get excited for every christmas
Woooah that sounds awesome soupy plus crunchy
That sounds good as all hell... I had never considered that combo, but it makes perfect sense!
we do flautas de res with mole verde, so good 😋
I grew up in El Paso having menudo (pozole's cousin) on the weekends with my dad and it was always served with toasted bolillos. When I first ordered menudo or pozole elsewhere and they served it with plain tortillas (not even tostadas), I was left a bit confused about what to even do with it.
lol right like cmon bro this thing has no soaking capabilites!!!
I moved up to Michigan a couple years ago and they don't even do Menudo here exactly the same way despite being near a largely Mexican community. None of them put hominy in the Menudo at all, it's so bizarre to me.
I'm at least hoping that the same principles in this video apply to menudo as well, so that I may finally up and just do it myself!
@@EzraM5 so it's JUST tripe or is there something else in there? Sadly, no one I've ever introduced to menudo has ever really liked it, so I've only made it once and just such pozole now
@@richarddiaz6424 Nothing but tripe, as well as pork foot sometimes, correct. It's not BAD, the flavor was actually pretty close to home, but it's the whole dichotomy of the texture you get from having hominy in there that really makes it such a comforting dish on top of the flavor, and you just don't get that here, at least not in the places I've tried. 😔
@@EzraM5 I think not adding hominy to menudo might be a regional/familial thing. In my parents hometown in Jalisco they don't add hominy to menudo but my mom's family does as they spent a good chunk of time in Baja California and I think that's the norm there.
Bro said "I just put out a video" and by that he meant like 20 minutes ago. Badass.
This video is everything I want from Shaq: great instructional content, culinary hot takes, sweet dulcet Spanish from his lips, and his editorial humor. Fantastic!
I have a “bring a soup” family Christmas coming and now I get to make kickass Pozole. Thank you!
But also you didn’t need to hit us with that bit at the end 😖
I lived in Santa Fe for five years, and now live in Chicago. Pozole is what I wake up craving the most often when it comes to food I used to eat in New Mexico. Thanks for the recipe chef, I’ll be making this as soon as possible.
I want to say as someone who both liked the chicken tinga recipe (made it at least 3 times so far) AND really likes your other recipes where you pull no punches on ingredients and techniques, I think the reason chicken tinga works is BECAUSE you found a way, albeit a convenient one, to make it delicious without pulling punches. Looking forward to making this one after the marathon of holiday cooking Im about to do
Two Shaq videos? It's like Christmas!
That took a weirdly existential turn at the end. I'm here for it
So excited to see this one! Pozole is my absolute favorite food ❤
Made it with some bolillos on the side, turned out fantastically. First time I've actually gotten around to buying dried chiles and it was definitely worth it!
I had pozole for the first time in Las Vegas last year. Oh my! I still crave it! Thanks for posting your recipe!
I grew up in West Phoenix and my family has no Mexican heritage but, every New Year's Day I can remember menudo, pozole, and tamales plus mimosas and Bloody Marys. An absolute banger of a hangover party.
Makin this for sure. Miss the southwest so much, keep up the good work shaq
Its extra work but taking the time to make it with niztamalized corn elevates the dish so much. The flavor of the freshly prepared corn is so good.
I genuinely enjoyed that optimistic pick-me-up in the tail end of the video.
Not enough people commenting on double Shaq upload day 🔥love it thanks for all the great videos
That tinga recipe was so damn good. I mean, like make it every week and never get tired of it kind of good. Keep these coming PLEASE!
Omg the adobo sauce in the jar I didn’t know that was a thing this is life changing also it’s 7am and I want to make this thanks for this video!!!
Same, omw to HEB right now 🤣
Adobo in a jar has existed forever, the easiest to find is Dona Maria's next to their mole in the Mexican aisle🤠
Fresh bolillo is goated when dunked into pozole/menudo!
As always, amazing video Mr. Shaq!
A Shaq double feature, what a wonderful holiday gift
the closing remark is incredibly good
wait 2 videos released 10min after one another, its like when a show randomly releases 2 episodes at the same time. love it! but dont do it too often or we will expect it forever
Yes please to more traditional Mexican food for slowcooker/pressure cooker!!!
Thank god, another crockpot recipe. I've been making my own variant of your chicken tinga since that vid was uploaded. My belly is ready for whatever this video has to offer.
UH OH…
If you’re familiar with the tinga recipe you can branch out to other meats. Find recipes online and adjust accordingly, like judging whether you need certain things or not.
Like I have been using pork shoulder or (I think) chuck roast. Same steps as the tinga, swapping out roasted tomatoes for beef stock, adding like limes. It’s really good and has a different appeal than the tinga. Buen provecho!
2 videos in a row? Amazing
I’m so excited to make this!
Shaq you are hitting home runs with these videos
The thinly sliced raw cabbage (and other toppings too!) are so critical for Pozole IMO.
and nopales!
Rabanos too!
My wife and I loved your chicken tinga. Cannot wait to try this!
My mom made me some halal beef pozole, which I felt was high quality meat but more lean than the pork options. However, she made green pozole with halal chicken and THAT was incredible! I realize that growing up I preferred to put in as little meat in mine because i didnt like the inconsistent texture you get from the meat... 😅 and now that you shared that little fun fact, i think I made the right judgement 😅
I was going to ask if it was ok to substitute the pork specifically to make it halal, so thank you for the vicarious affirmation!
Of course you can subsitute it with any chicken or beef, no need to wonder. It does not need to be halal, to each their own, whatever you prefer.
I was thinking about substituting beef or chicken to make it kosher! Great minds etc.
@@adnanilyas6368 if you like fattiness you can always use fattier cuts of beef/chicken or add back in fat like tallow or ghee, fatty lamb/goat would work too
Man Meat = / = Halal
Pozole is my go to winter soup. It’s pretty much a perfect dish.
Made this with Birotes Salados (Mexican sourough) and it was life changing. Absolutely going to become a go to "show off" meal
I came back to this channel just to listen to your sarcastic tone lol your dry humor is great man
The script at 5:00 is so poetic! Incredible writing, man!
A two for one Shaq special? What an excellent Christmas gift, plus the steps to sick ass pozole
Probs never going to make this but while I'm watching your videos, I always feel like it's the next thing that I'm going to do! Love then
I just love your videos!!! Done perfect!👌
Those people that make videos and talk, chop, and over explain so slowly are sooo boring. The waist so much of my time!🙄 so thank you very much for being fast, efficient, and being very interesting!!!
Love these videos
i absolutely LOVE pozole blanco, its always a staple for my family during the holidays. the garnishes are always what make the bowl of white pozole shine since it is mild in flavor. we add avocado, hard boiled eggs, radishes, oregano, lime, chicharrón, onion, and shredded chicken to our bowls and its always accompanied with some tostadas de tinga or some tamales for a nice hearty meal 😋 man just talking about it makes me hungry for a nice warm serving 😋
Care to share a recipe for pozole blanco? My family can't stand heat so I can't feed them pozole rojo 😞
I was just trying to figure out what to cook for dinner. I love a great eat all week meal.
Well damn. That chicken tingas recipe was a godsend. Gonna have to try my hand at pozole. Thanks for all the great work over the year.
double shaq upload means i must commit to trying it
Wow did we just get 2 videos ? You rock man!
2 shaq vids in one day is wild.
You are so cool. It makes my heart swell thinking of your happy family.
🥲
This is perfect! I get pork butts and shoulders cause it's a great, cheap source of protein, but sometimes they only have chunks. I do a slow cooker carnitas with a full slab, but this will be perfect for the chunks.
I've also been meaning to try your red chile sauce, so win-win.
The entirety of the video is awesome as always but the acting and writing of the last 30 secs were amazinggg
hehe thank u :)
watching his videos always makes me feel like i’ll be a good father one day
Great vid!
Pezoles is GOATED!
I had to throw a like in just for the Bolillo bread shoutout. 🙌
Pozole is one of my favorite soups, second only to Albóndigas. I wish I could eat it outside of the cooler months but it is just way too hot to make soup in the Texas summer.
DON'T BE COWARD, The heat reminds you that you're alive and well!
But no in seriousness, I second that on Albondigas. I at least know how to do that myself, so it's made moving to Michigan a little easier!
Pozole is my absolute favorite soup-but for the last few weeks I’ve been craving albóndigas like crazy. Been trying to find it up here in Seattle like how my Nana made it but it’s been a struggle. Just gotta keep going to all the taquerias I can until I find it!
TWO Netshaq videos in ONE DAY. This must be a Christmas miracle
The voltron of Shaq videos, using the previous lessons to create it.
I mean, I'm doing this recipe, but I'm also buying that better than bouillon ha. Nine times out of ten I end up just making a mug of some random broth flavor to sip on when I'm feeling like something savory before bed. Maximum cozy.
A local place makes an amazing Pozole, but I always get the Menudo when I'm hungover lol.
Arrested Development reference appreciated. Thanks for the video, making it at this moment!
I only heard it as recalentado. Bolillo never done it with pozole. Will definitely try next time.
Babe, wake up. internet shaq blessed us with 2 vids this morning 🥵🥵🥵🥵
I’m from Chicago and parents from Durango. We eat out pozole with either tostada or a bread like a French bread roll…so torta bread. The bread was our go to as it soaked in the juice.
SHAKKY BOYYYYY back at it again with them white fitted TEEEEZ
love the zuppa toscana shoutout lol. my mom makes olive garden imitation zuppa toscana every year for christmas eve dinner hahaha
I grew up in New Mexico. When I was a kid, our hominy was bought fresh-frozen at the grocery (I don’t know if it’s still available that way). The only canned hominy that I can find that’s similar in flavor in Texas is Juanita’s. So good! 😊
christmas came early LETS GOOOOO
Nothing to say, just commenting to boost this for the algorithm and say that i love you and your videos and watch all of them to entirety despite not eating meat
I bet jackfruit would replicate braised pork really well :)
IM GONNA MAKE IT
I LOVED POZOLE! My gringa wife attempted several times but it wasn't truly delicious until she added some pigs feet. No cap!
Love the arrested development reference
I appreciate the “and baby you got a [stew] going!” reference as always lol
Idk why but when he added the garnishes it reminded me of a soup called солянка :)
I went to a party a few years ago and I passed out on the floor of my buddies house. Woke up the next morning to a big bowl of Pozole. I fell in love
6:05 holy shit this part is so accurate, and this is from a central valley californian mexican . I can't tell you how many times I had pozole for breakfast not necessarily from a huge party the day before but because its always a celebratory dish when far flung family members have come to visit.
Olive gardens zuppa toscana is real easy to recreate at home too
5:24 ah yes... Tex-Mex ramen...
*dodges gunshots*
Tostada on the side is a must!!
Team Bolillo til I die foo 😎
I was gonna complain when he mentioned the bolillo... but the "maybe this is just a Texas thing" side note left me in a "ok, I'll allow it" state.
Chicano here, my family did toasted bolillo rolls for pozole too, no tostada shells. 🥖
world's best soup and it isn't close imo
I start my chicken pozole in the Instant Pot to pressure cook a whole chicken and finish in a stock pot on the stove adding more chicken broth if needed and hominy. But Shaq is absolutely right about making your own chile sauce, I’ve never considered freezing it before tho
Shaq as a busy grad student these simple to make or set/forget recipes are so helpful! I love having a weekly soup so I’m so ready to add this into the rotation. A qq, how would this work in an instant pot, I don’t have a crockpot.
Some instant pots have a slow cooker setting.
I haven't tried this yet, but I've had success using some powdered gelatine as a substitute for collagen-rich meats in ragu (shout-out to Kenji). You'd probably get an improved result with a touch of gelatine to match the trotters that are absent here.
*highly customizable* is something that most people don't compute, it always has to have espinazo y patas 😑, the first time i did pozole was with pork leg because it was the only thing left after the 16 de septiembre craze, and it was awesome, but theres always someone missing fishing bones while eating
oh YUM.
IS THIS THE WORLD FAMOUS INTERNET SHAQ TWICE IN A WEEK UPLOAD?
The fun fact at the end was to die for
DOUBLE FEATURE CHRISTMAS IS HERE
Commenting for the algo but goddamn do i love his recipes
Same, oh yea!
toasted bolillo all the way!!!
2 videos in one day and its not even Christmas
this recipe is great, and i will be stealing some of your tricks. the way i was taught to make this i use rotisserie chicken instead of pork, and only guajillo peppers instead of the mix you use. also i think a ton of cilantro is mandatory....
If you want to get that velvety texture from bones and feet collagen, but don't have access to them you can add gelatin. I make my own chicken stock frequently, but in times where I've had to use store bought I sprinkle like half a pack of powdered gelatin in while everything is boiling. Usually in a pot the size that Shaq is using here. It gets very close to what you're looking for. Shout out to Adam Regusea. Kind of extrapolated the idea from his cheat recipe for demiglace.
So level with me if you do happen to see this: Will these same kinda steps work for Menudo? I know that is way more challenging for a lot of viewers, but quite frankly, after having moved to Michigan, I haven't found a good place that does it the same as back home in Western Texas.
Do you have any tips or alternatives for a vegetarian version (if such a thing is possible 😳)
soups always taste better the day after when they've had some time to just sit in the liquid for a while.
I dont even eat meat I'm just entertained by your videos :)
I agree that "scum" and "impurities" gives people an impression that the stuff should always be removed, but I never noticed a difference from when I removed the scum and didn't.