Red Pozole - Meaty Mexican Bone Broth & Hominy Soup/Stew - Food Wishes
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- Опубликовано: 1 авг 2024
- I love tacos and burritos more than anyone should, which is why I don’t have a long history of eating pozole when dinning out, but when I’m craving comforting Mexican cuisine at home, there’s nothing better than a big pot red pozole with all the fixings. Enjoy!
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To introduce yourself as Chef Juan made me rewind the vid to see if it wasn't something I overheard. . . Then I laughed and smiled once confirmed. Great content and recipe.
multiple times!
Had to do the same...😂
I completely missed it! Usually, when the beginning starts, I usually say his intro at the same time until the "wiiiith" part. It wasn't until your comment had me going back. That was priceless!
Same here
ME TOO!!
I've never been more thown off than being greeted by Chef Juan
Hahaha same 😅
Lololololol
The fat you skim off at the end can be used to crisp up corn tortillas for tacos!! It makes them sooo gooood if you use a hot cast-iron skillet.
Nom nom nom
Great username
Chef Juan - Pozole is my favorite winter soup. I literally make this every year y me gusta mucho.
mentira wei
“Yes, that stuff you bought in the park thinking it was something else” - best chef John comment of all time
that has to be one of the most aesthetically pleasing soup broths I have ever seen. such nice colors.
Magnificent! We toast the de-seeded chilies lightly-watch out not to burn them-before softening and blending them, and we don’t bother straining them. Really like the tip of toasting the garlic! Thank you so much for the recipe! Thank you Chef John, once again!
Cheers!
Steve K.
I toast the dried chilies too.
Cut a head of 2 of garlic in half and cook in the pozole. Remove before serving to cool, then let people squeeze in a few bulbs of garlic into their bowls if they're garlic lovers.
I must live on the dark side of the moon. I've never even heard of this and each successive thing you added just made it look better. But at the end with those fix'ns my heart was resolved, this looks like one of the best things i've ever seen. it must be delicious.
Growing up it was either menudo or pozole every Sunday either at our house or someone else's. Like menudo, there was always hominy in the pozole too so I'm glad to see this. Topped with tortilla chips, onions, cilantro, lemon and avocado. I sure miss how my parents enjoyed it and gnawed on the pigs feet! Gracias Chef Juan!
Yes!!, gnaw on the feet. Now we also had tostadas. Had it on Sundays also Menudo
@@pippenlapue9643lol, I do it myself! I sure miss my parents cooking. Mine doesn't taste the same but my tamales are just like my Dad's I'm told.
Beef feet are a must for my bone broth. Also one of my favorite guilty pleasures 🐮
The colour of that soup is honestly just absolutely beautiful 😍
Sister asked me to make pozole for her for when she comes over today and was wishing you had a pozole recipe yesterday looks like wishes do come true, thanks chef!
You barely had time to make it today ...
I'm from New Mexico where posole is king. This is a solid recipe, a lot more sophisticated than the average. Most people here use only pork shoulder cubes but the pig's feet would make my mom happy
Fellow New Mexican. For me, the best part of posole is how easy it is to make a basic version competently. Pork stew meat and a frozen chile blend with all the aromatics already present makes it so the only actual work you have to do is to cut the limes and onions for the table.
Nothing beats New Mexico cuisine! The flavors are original. Best flavor yet comes from Native American kitchens. Simple and pure. No nonsense. No BS additives. And no self respecting New Mexican puts a “z” in posole🤣
@@psum6537 What is this person talking about? Pozole is a Mexican dish. Also Native Americans? from Mexico that is.
Fellow New Mexican here! He definitely did this dish justice, not over complicating it but keeping the authenticity! And his red chile came out so rich and vibrant! When I saw he used pig's feet, I started clapping!
@@psum6537 LOL NEW MEXICAN FOOD IS JUST REBRANDED MEXICAN FOOD, IT'S FUNNY HOW PEOPLE FROM THESE STATES ARE ALL ABOUT THEIR "LOCAL" CUISINE NOW THAT IT'S POPULAR
what a legit recipe, you nailed this one chef Juan!
i was watching it with my mom and she recomends blending an onion to mix with the suop
Yes! My Abuela added half a white onion, cut root to tip so it doesn't fall apart and discards it when done.
yep, I cut onions in half to simmer with the pork or chicken, then blend them in with the chili mixture before adding to the pozole.
I brown the pork butt first before adding as well
Yesterday morning the video randomly popped up in my feed ... which prompted a run to the grocery store and the first 6 hours of cooking yesterday afternoon ... another couple of hours this morning, and had it for lunch. AWESOME!
¡Chef Juan es estupendo!
Si!
CHEF JUAN! I’ve tried to make this soup a dozen times and it’s always underwhelming. I can’t wait to try your recipe! You always knock it out of the park! ^_^
Pozole is kind of mild. As with a lot of mexican food, it's the garnishes that make it something special.
I liked the recipe! I'm Mexican and we don't put a lot of garlic on it and the consistency is more soupy and not thick. Everything else is excellent
This is a family favorite and a staple in our house. Definitely have it at New Year, but I fix it about once a month. I just had 6 quarts of it in the fridge until the boys and Hubs inhaled it. We prefer the green version, which requires tomatillos, but I do the red now and then. Slow cooker all day and everyone has nearly lost their minds smelling it by the time it's finished. :-)
The green one from Guerrero is made with mole verde.
Ooh, earthy!
If you and the hubs are looking to adopt I'm currently available. I clean up after myself, will do dishes without being asked, mow the yard and require no maintenance.
@@jkkarkar Come on Down!!! We live on a ranch, so I hope you're good with animals and handy with a manure shovel. :-D
Chef juan... a man of my people!...
This is Pozole! Not like that weird, cumin-laced, bean soup that Rachael Ray tried to pass off as pozole on her show.
Your broth looks so rich a beautiful. I am definitely going to make this.
🤣
When I saw the thumbnail for this, I thought, "Dios lo guarde, Chef John, cuz you're gonna have a ton of angry Mexican moms coming for you." But he pulled it off.
@@DianaAmericaRivero I had the same thoughts
🤣🤣🤣
Rachel Ray is a hack.
And living in same township area as her and having done and know others that have done work for her.
She's really not a very nice person.
Ego thru the roof.
Thank you. I made this for dinner. My husband and daughter are very happy.
“But I’m nothing if not stubborn…” the mark of a genius right there.
Excellent recipe. My old Mexican neighbours used to make pozole and invite me over... they used pork neck bones mostly, and would just serve one up in the bowl for you to shred the meat off yourself. Very rustic and delicious. Always served with tortillas too, which is how I like it. Make a little taco, dip it in the broth. Fantastic. I like the green version as well.
I had neighbor friends like that too when I was young and treasure those memories. When Mrs. made tamales for the church, my job was to add the black olive to the masa. 🤗
I am Mexican and I've never known how to make this until now.
We always use spare ribs for the stock and it's always delicious!Served with cabbage and some tostadas it simply can't be beat!Thank you for finally making pozole!
Thank you a million times for this and every recipe you share!
The chip at the end took it to another level. 👏🏽 that was a real pozole recipe
as a proud New Mexican, who eats posole often, I applaud you for this recipe. Nice.
I haven't even watched this yet and I'm SO excited! This is one of my most favorite dishes and I've always wanted to make this at home. THANK YOU for posting this Chef John! I know I'll be making pozole this weekend!!
I just made a chicken verda version of this as requested by my Biblestudy group and having to make enough to send home with everyone. So two bbq chickens and a large can of homie. And always make sure you get the table cream from the Mexican cheese cooler at your supermarket. Which I had to buy 6 so I could send some home with everyone. And this was a cheat day for me and my bride.
Great recipe! I do make posole for the holidays . In New Mexico we can purchase posole frozen uncooked. That’s how I know how to do it. I use chicken breast for my meat. I don’t like pork meat. And float red Chile pods on top as it cooks. I make a pot of red Chile on the side for those who like it. If there are any leftovers of the chile I use it in the morning for eggs. After I make fresh tortillas. Thank you for sharing.
Do you mean you use frozen hominy? I don't understand "posole frozen uncooked". And what a sacrifice to use chicken instead of pork. Pork cooked in red chile is so delicious! (Chicken is better with green.)
Incredibly great recipe…new to me. Hawaii, warm weather notwithstanding … we love comfort food. Recipe is first up in my kitchen. Thank you!
Pig’s feet are so under-rated! In stewed Puerto Rican beans, they are so amazing! I miss my mother’s method. ☹️
Perfect timing! I just finished the last jar of pozole on my canning pantry shelf. Good stuff👍👍
"always try and be that one dancing by themselves"
gotta luv chef juan
Chef John, I am MAKING THIS THIS WEEK!!! Amazing!!
Awesome recipe! My in law also uses espinazo (pork spine)
Love this soup, make it all the time.
Looks awesome... actually your channel is my GO-TO when I sit on my sailboat deciding what type of meal to prepare...Bravo....👍
"By the way if you don't want to eat something called feet ... just do what the French do and call them trotters" 🤣😂 This stew really is such a comforting dish in winter. Absolutely delicious. Mexican recipes are amazing. I made this last night and it's now one of my favorite stews. I love Mexican oregano too. So flavoursome 🥕🧅🍲
I just use chicken dont eat pork
Chef 👩🏽🍳 John, I have made more of your dishes than all other chefs or cooks on here combine. You rarely if ever disappoint.
I simply love hearing your voice as you instruct.
Love ya l❤️
CHEF JUAN!!!! 😂
That's a really amazing and very well made pozole. Greetings from Mexico!
Chef John this looks insanely good. One of your best.
I'm always as enamored with your cookware and bakeware as the food itself. I would actually love to see some videos just about those items. 😍😍😍
Just spent a great Saturday hanging out with my sister while making Pozole for the first time. It was amazing! Thanks for another great recipe!
Oh my gosh this made me so happy to see! This is so wonderful and I'm so glad you did this recipe, been watching for a long time and have always loved your videos ❤️
Yes, always try to be the clove that is dancing. Even when you are getting roasted.
I had this once. I thought it was menudo and refused it but was assured it was not and reluctantly took a dive with a tortilla chip. It truly was amazing. I grabbed a spoon and ended up having three bowls. It is hearty and satisfying.
Chef! I am someone that is on day 22 of not smoking any of the 'mexican oregano' you can get at the park and you owe me a keyboard! 🤣💚
I literally played it back 3 times to make sure I wasn't hearing things... LOVED IT Chef J.
I made this today and it is excellent. Thank you!
Yum!! We’re eating leftover green chicken pozole tonight. I’ve actually never made red. Might try this soon
Yum!
I made some green chicken pozole and my dad make some red pork pozole for Christmas. It was amazing lol
my wife started working on this soup this morning. house smells so good!
I've been making pozole for many years but I need to level up based on this video. Looks Amazing.
Thank you for this video. My family makes menudo every year at our grandparents house around this time for the weather. But I've been wanting to make my own for so long. I can't wait to make this. But with more hominy. 😋
My neighbors and I did La Pasadas every night in our neighborhood from Dec16-26th. Each of us hosted a night at our house. Each house then made a dinner afterwards. Everyone made Pezole including me. Some made red some made white. Both deliciouse and filling and it was cold out so it warmed us from the inside out. Yummy. No one fixed it like Rachel Ray though who put Fritos on hers. WHAT??
RR is an epic disappointment with Mexican food. I'm with Anthony Bourdain on his opinion of her.
Chef Juan. I learned to make this the way my grandmother made it. Usually online recipes butcher it. I approve of this recipe and I am thrilled that you made it. This is solid and something I know my abuelita would have approved. As a descendent of Yucatan, I would love to see you make salbutes and panuchos. Thank you for this vid!
I love this stuff! First time I "posole" was at a friend's house, his mom was from Mexico and she made it with tripe (menudo) - it was their Sunday breakfast. Her's was clear broth, it didn't have any chilis in it but she did serve it with all the sides. I make it like yours. Thanks Cocinero Juan!!
That was white menudo! Yum! Pozole is made with pork or chicken. But lucky you
Posole has become my favorite Mexican dish. I have my two favorite recipes, a Posole Classico and a Posole Rojo, though as a true folk dish, there are probably more recipes than you can count. My favorite way of cooking the pork shoulder is to slow roast a large Boston butt (8 to 10 lbs), with half onions and a cumin and smoked paprika rub, at 175° for six hours or so. After deboning, defatting, and shredding, I can freeze one pound bags of it for future use. The shredded pork also makes a muy delicioso taco meat.
richard
--
millihelen (mhel.): The amount of beauty required to launch one ship.
Incredible recipe!!! Yummy!!! Tasty like grandma's!!! Thanks for the good vibes!!😋😋👍
And as always… enjoy 😊 thank you Chef, looks delish!
I do love me some Hominy! I’m definitely going to have to give this one a try.
The ultimate pozole recipe! Gracias, Juan!!
Definitely going to try your technique looks amazing
Grew up calling Hominy " lye corn". I was practically grown before I knew it was called hominy. But, I love pozole.
Dear Chef John Happy New year. What a delicious recipe. Well done.
Super colours! Looks tasty. I have never bothered soaking dried peppers. It is so much simpler to just put the dried peppers into a spice grinder or blender to make a powder. Then add it to the pot, or it could be combined with the cooked garlic and some liquid in a blender.
Chef Juan is my new favorite chef!❤️😂
My abuela says that if you add carrots and celery to the broth again she will fling you the chancleta and wont let you come to her terrenos.
🤣 verdad!
I’ve never heard of Red Pozole but, it looks so delicious! I’m definitely going to give it a try! I could listen to you all day long... Not only are you an incredible Chef you’re so darn funny! You’re definitely the King or fun puns! ♥️👍🏼👏🏼👏🏼👏🏼
We have green, white and red pozole here in Mexico, resembling the Mexican flag. The difference between each of them is the kind of chilli used to make it. White pozole doesn't use any kind of chilli but when you serve it you can add chilli flakes from "chile piquín" or "chile de arbol", red pozole uses guajillo, ancho, or almost any kind of dried pepper, and green pozole uses fresh serrano peppers and green tomatoes (NOT unripe tomatoes but a kind of tomato that's green in color). Also, instead of pork you can also use chicken, turkey, deer (not as common), or even shrimp and other seafood in the coastal areas of Mexico.
You can find plenty of recipes out there for pozole, and each are really delicious.
Made a big pot yesterday and had it for lunch today. We live on the Texas Mexico border so finding the peppers and spices are easy.
This looks better than my method... can't wait to try as Pozole is AWESOME!
I’m making this version for sure…..
It looks fantastic!
That looks incredible. Had never heard of MEXICAN OREGANO before.... now I will need to hunt for it.
Be mindful getting Mexican oregano from a carniceria or some other ethnic source. I spent some time on a breadboard separating the stems from the leaf after jamming one in between my teeth. The pain was exquisite, I assure you.
@@maydaygarden oh wow! Thanks for that info. I will be sure to look closely at it.
Just made this yesterday (minus the hominy, because doing low carb), and holy YUM! Bonus... I used the skimmed fat to fry my eggs this morning. I would almost make this again just to save that chili oil for my eggs.
I've never seen carrots and celery added like almost a mirepoix. Other than that recipe is on point.
You are amazing. Thank you so so much.
Boy that looks good! Thank you!
Celery, carrot, cumin, bay leaves, ancho chiles and even cilantro, aren't a thing in Mexican pozole rojo. 11:19
As others have already stated, pozole rojo broth is fairly simple: meat (commonly a whole pig's head), garlic, onion, salt and guajillo chiles.
Oregano, sliced radishes, chopped onions, shredded lettuce, fried tortillas and limes to squeeze on are served alongside.
The simple preparation and little garnishing is what makes it so good!
Wooo! I've been waiting for this. Thanks 👍
Best Pozole recipe ever!
Omg, I love pozole. I used to live in a highrise that had a Mexican restaurant on the first floor, and they had tasty pozole. Until, one day, I came in, and the menu said "vegetarian pozole". I shed a single manly tear, and never went there again, and moved shortly thereafter.
I was so excited to find pasole at a restaurant a few years ago. It was also vegetarian and tasted like hot water with a dash of chili powder 😢 I now make my own pork pasole at home regularly 🥰
"Vegetarian Pozole"?? I don't have enough bandwidth.
@@maydaygarden yeah, it tasted like they took canned vegetable soup and added some hominy. Apparently they had a new chef who wanted to run a "healthier" menu, so he took off a perfectly decent bowl of pozole and replaced it with that abomination.
You did the right thing. That building did not deserve you. 😂
@@DanielleM-yr4di THERE IS NO SUCH THING AS "PASOLE", IT'S POZOLE OR POSOLE
Hey! I emailed you on September 20th, 2011 asking you to do this recipe! Glad you got around to it! Your recipe looks delish. I am from New Mexico and although our household recipe differs, yours looks soooo good. Going to give it a shot for Super Bowl(of pasole) Sunday.
My Mamá is from Mexico, Dad is from New Mexico, love both styles but am a bit partial to Mexican style.
Love NM Chile Red, Hatch Green in Pozole. 😋
there is no such thing as "pasole", it's either pozole or posole
@@charleyu5506 Thanks, grammar police. I’ve eaten it more than I’ve spelled it. But who cares? Haha
@@asummerends505 It's an annoyance especially considering you're from NM
That looks awesome. Thanks
Thanks as always chef Juan
looks great, deffo gonna try it
That really looks delicious!!! 😍😋
Wow this looks incredible
One of my favorite dishes🧡🧡
Great recipe,I will make it again soon! I like the way you inject some humor also.
Looks amazing 🙀 Happy New Year Chef John!!!
Thanks Chef Juan!
Mexican CornFlakes… yummm 😋
That looks delicious.
We bought a 1/4 cow a while back, and we've used most of it, but we have tons of soup bones with little bits of meat. This looks like the perfect recipe to try, using the beef bones instead of pork. Wish me luck!
That ancient alkaline process is called Nixtamalization. The process is important not just for preservation and flavor, but without it making corn into a dough would be impossible due to the chemical changes it imparts. Furthermore, bound niacin in the corn is converted to free niacin (or b3) making it much more nutritious to eat and preventing the disease/condition pellagra. One of the chief symptoms of Pellagra - besides sores, rash, general pain and unpleasantness - is diarrhea. Now when the Spanish came to the new world and brought back corn, they DIDN'T bring back Nixtamalization because they didn't know about it! As a result, peoples who adopted the new Corn as a major grain soon broke out in disease.
And that is why diarrhea is sometimes called "Montezuma's Revenge", because it was thought of as last punishment he inflicted on the Conquistadors who came to South America.
OML, Never knew 😱I WANT, I WANT, I WANT ! Thank You for educated me to this. I want !
I've never tried this recipe, but I love homemade hominy in any savory dish.
Watching this made me hungry and happy 😋
U did as always did a great job on pozole.. An all other videos as well