i fell in love with NEW MEXICAN food the few short years i have lived there, when i use any kind of chilis they have to say HATCH on the can or bagg if they are frozen,, POSOLE is my favorite meal from new mexico
Salt Pepper Hatch green chili 4 tomatillo 1 bell pepper Small white onion 2 Garlic cloves 2 serrano peppers Chicken broth Pork of choice White wine (optional) 2 cans Homonym
I’m gonna try it today. Thanks. I tried it. Pretty good but next time for me less tomatillos. And more green chile would give it a more NM taste. I also used a pork shoulder roast trimmed and cubed and threw in the bone. Cooked it slow and low. All-in-all, thumbs up. 👍
great recipe, really - until the moment you opened a can of pozole...a can! At least the one you still have to cook, prepared with lime should go in there, or even better, start from scratch with white corn and make your own pozole! that will give it an unmistakable pozole taste, but not this strange lifeless stuff from a can!
The only thing he did was open 2 cans of Hominy... is all,,NOT a Can OF Posole... I hope you realize how hard it would be to make Hominy as you say.... Here go read this...www.howtomakehominyfromcorn.com/.....
Barbara Corfield I make it myself frequently. That's why I know the difference in taste. I use wood ash. BTW, buy some hominy that still needs to be cooked but is treated with lime and see what the label says: Posole. Posole is indeed the dish as well as the nixtamalized corn.
This is NOT New Mexican posole! This is NOT how we make it! I would NEVER touch this recipe! You can ALWAYS count on Texans to claim to make our food then MESS IT UP! I think I will make the worst possible food and call it authentic TEXAN and see how you guys like it!
@@kcf3278 POSOLE. Not "Pozole". New Mexicans don't use the z. The only ingredients are New Mexico RED chile (not green), salt, garlic, onion, oregano, posole corn, pork and pigs feet. Thats it, all that other junk in the video is creative thinking.
I'm sure this is a flavorful soup. But, as a New Mexican (Albuquerque) who has been making pasole for nearly 30 years, I feel obligated to disclaim this as "New Mexican" pasole. Though there are verde (green) varieties out there, the traditional pasole in New Mexico - whether Pueblo or Hispano - is made with red chile. Also, the use of tomatillos is Mexican, not New Mexican. Finally, New Mexican style pasole never, ever uses canned white hominy in place of genuine pasole. Like I said, I'm sure this recipe tastes great. In fact, I'll give it a try. I just feel compelled to speak up and say that if you go to a restaurant in small-town New Mexico and order traditional New Mexican pasole, this is not what they'll bring to the table.
What is pasole?! Also, tomatillos in Mexican pozole?! Never. Whatever you think Mexican food is in the US is just all over the place. Taco Bell is just Doritos with salad and chili.
Waah waah That's not NM posole?! 👶👶👶 What exactly is? Is there a person that witnessed the 1st true authentic NM posole? I don't care n I was born n raised here I love the food n culture bt come on now swallow ur pride literally n enjoy good food.😊
En México "todos los que tengan una edad suficiente"por así decirlo pueden hacer pozole pero al parecer en EU un "chef profesional" no sabe hacerlo y termina arruinando el plato. ':\
La receta que él está preparando se llama “posole” que es un platillo obviamente inspirado por el pozole mexicano pero proviene de Nuevo México que forma parte de los Estados Unidos. Aún así, según la mayoría de los comentarios, este no es el verdadero posole que la mayoría de nuevomexicanos conocen.
Sorry, but we New Mexicans can’t just let this slide. Canned hominy - no!! Tomatillos - no!! Pork chops - no!! Pazole with a “z” - no!! I’m sure your soup is good, just don’t ascribe it to NM.
I am from New Mexico and I had to stop watching after he started recommening adding "any kind of long chile", including serranos. Tomatillos? Green peppers? Whaaaat?? I don't think so sir, that's NOT accurate for an authentic NEW MEXICO posole. The only Chile we use is New Mexico Annaheim chiles, some use green and others red. But New Mexico Annaheim Hatch chile. Period!! Your recipe may be tasty, but if you use those ingredients you're using, then don't call it New Mexico posole.
Dear American friend Let me tell you that that is not a Mexican pozole I would have grateful if you had even taken the time to investigate some recipe that if it is from pozole but I thank you for you tried you out greetings from Mexico 💕 Sorry for the misspellings or some other understandable thing but I helped Google translator since I only know the basics of the English language.
This shit is not “posole” at all. It could probably be anything else but no new, certainly no Mexican, no pozole. This is “How to destroy a National Dish” instead.
Sino conocen el verdadero pozole mexicano...no quieran hacer tonterías y ponerle "pozole"... Ni parece que son profesionales... Donde esta su educación de "cocina internacional"..
Your ingredients are all wrong. Never make Posole with green. That's all gringo cooking. I'm upset you've turned regular New Mexican posole into a big mess, with ingredients no one in New Mexico ever uses.
i fell in love with NEW MEXICAN food the few short years i have lived there, when i use any kind of chilis they have to say HATCH on the can or bagg if they are frozen,, POSOLE is my favorite meal from new mexico
Salt
Pepper
Hatch green chili
4 tomatillo
1 bell pepper
Small white onion
2 Garlic cloves
2 serrano peppers
Chicken broth
Pork of choice
White wine (optional)
2 cans Homonym
I’m gonna try it today. Thanks.
I tried it. Pretty good but next time for me less tomatillos. And more green chile would give it a more NM taste. I also used a pork shoulder roast trimmed and cubed and threw in the bone. Cooked it slow and low. All-in-all, thumbs up. 👍
Thanks for the recipe! I went out and bought everything and it only cost me $15! God Bless, brotha!
Still looks good idk what you guys are talking about...
Great recipe.
Damn people think they food experts around here
Of course. More than this "Chef", clearly yes. This "food" not is pozole, at all.
There is no wro g or rught when its up to the cook right lol
I have frozen bueno hominy/pozole how do I make pozole with frozen hominy not canned!?
1:10 "Pulse it for 2 - 3 minutes"... that doesn't look like pulse, more like let it run for 2-3 minutes. I feel consufes.
Making this! Just got a bunch of roasted chillis!
That's not new Mexico pozole! !!
Out of your mind adding bell peppers..🤢....no just no.
Not New Mexican at all
I dont use tomatillo or bell oepoer but live green hatch baby. To each his own great presentation🌹
I literally just yelled that at the screen.
New Mexico, so maybe Hatch green chile should of been better
That's not New Mexico Pozole just cuz he got the chilli from here that isn't how we do it here in New Mexico
If you don't have white wine, what is a good alternative?
great recipe, really - until the moment you opened a can of pozole...a can! At least the one you still have to cook, prepared with lime should go in there, or even better, start from scratch with white corn and make your own pozole! that will give it an unmistakable pozole taste, but not this strange lifeless stuff from a can!
The only thing he did was open 2 cans of Hominy... is all,,NOT a Can OF Posole... I hope you realize how hard it would be to make Hominy as you say.... Here go read this...www.howtomakehominyfromcorn.com/.....
Barbara Corfield I make it myself frequently. That's why I know the difference in taste. I use wood ash.
BTW, buy some hominy that still needs to be cooked but is treated with lime and see what the label says: Posole. Posole is indeed the dish as well as the nixtamalized corn.
Go make your own video then!
This is NOT New Mexican posole! This is NOT how we make it! I would NEVER touch this recipe! You can ALWAYS count on Texans to claim to make our food then MESS IT UP! I think I will make the worst possible food and call it authentic TEXAN and see how you guys like it!
TheKamikaziButterfly, would you post your recipe. I love pozole!!
@@kcf3278 POSOLE. Not "Pozole". New Mexicans don't use the z.
The only ingredients are New Mexico RED chile (not green), salt, garlic, onion, oregano, posole corn, pork and pigs feet. Thats it, all that other junk in the video is creative thinking.
This is not mexican pozole
I'm sure this is a flavorful soup. But, as a New Mexican (Albuquerque) who has been making pasole for nearly 30 years, I feel obligated to disclaim this as "New Mexican" pasole. Though there are verde (green) varieties out there, the traditional pasole in New Mexico - whether Pueblo or Hispano - is made with red chile. Also, the use of tomatillos is Mexican, not New Mexican. Finally, New Mexican style pasole never, ever uses canned white hominy in place of genuine pasole. Like I said, I'm sure this recipe tastes great. In fact, I'll give it a try. I just feel compelled to speak up and say that if you go to a restaurant in small-town New Mexico and order traditional New Mexican pasole, this is not what they'll bring to the table.
wacontse hey abq familia
What is pasole?! Also, tomatillos in Mexican pozole?! Never. Whatever you think Mexican food is in the US is just all over the place. Taco Bell is just Doritos with salad and chili.
I agree!!
People, People relax your sphincsters.
¿Posole? Que es esta falta de ortografía >:"( me retiro!
Concuerdo. ✌🏻
Waah waah That's not NM posole?! 👶👶👶 What exactly is? Is there a person that witnessed the 1st true authentic NM posole? I don't care n I was born n raised here I love the food n culture bt come on now swallow ur pride literally n enjoy good food.😊
Instead of the 4 cups of water, I would use a good lager beer
En México "todos los que tengan una edad suficiente"por así decirlo pueden hacer pozole pero al parecer en EU un "chef profesional" no sabe hacerlo y termina arruinando el plato. ':\
Típica carne en chile verde.... Chingo de tutoriales, y ningún chef gringo puede ver como se hace un buen pozole,? Y "pos" le inventan 🤦🏻♂️
La receta que él está preparando se llama “posole” que es un platillo obviamente inspirado por el pozole mexicano pero proviene de Nuevo México que forma parte de los Estados Unidos.
Aún así, según la mayoría de los comentarios, este no es el verdadero posole que la mayoría de nuevomexicanos conocen.
You sound like a young John Travolta
This Mexican pozole lol
What the heck--do you also make chile with tomato sauce and kidney beans?
Sorry, but we New Mexicans can’t just let this slide. Canned hominy - no!! Tomatillos - no!! Pork chops - no!! Pazole with a “z” - no!! I’m sure your soup is good, just don’t ascribe it to NM.
I am from New Mexico and I had to stop watching after he started recommening adding "any kind of long chile", including serranos. Tomatillos? Green peppers? Whaaaat?? I don't think so sir, that's NOT accurate for an authentic NEW MEXICO posole. The only Chile we use is New Mexico Annaheim chiles, some use green and others red. But New Mexico Annaheim Hatch chile. Period!! Your recipe may be tasty, but if you use those ingredients you're using, then don't call it New Mexico posole.
We Mexicans are not responsible for this garbage
Mejor m como una maruchan..
Dear American friend Let me tell you that that is not a Mexican pozole I would have grateful if you had even taken the time to investigate some recipe that if it is from pozole but I thank you for you tried you out greetings from Mexico 💕 Sorry for the misspellings or some other understandable thing but I helped Google translator since I only know the basics of the English language.
This shit is not “posole” at all. It could probably be anything else but no new, certainly no Mexican, no pozole. This is “How to destroy a National Dish” instead.
Sino conocen el verdadero pozole mexicano...no quieran hacer tonterías y ponerle "pozole"... Ni parece que son profesionales... Donde esta su educación de "cocina internacional"..
Your ingredients are all wrong. Never make Posole with green. That's all gringo cooking. I'm upset you've turned regular New Mexican posole into a big mess, with ingredients no one in New Mexico ever uses.
to each his own your negativity is sad . We’re not in Mexico so don’t criticize everyone has a different recipe hater
Your dish looks delicious love you way of making it love my green New Mexico Chile keep up the good work❤
Im sure its delicious..but NOT New Mexican Pasole! Texas pasole...😀