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Rick Bayless: What is Pozole Corn and Calcium Hydroxide?
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- Опубликовано: 27 янв 2022
- If you're making pozole-and really, you should-you might say it's easier to grab that big can of hominy off the store shelves. But then you'd be missing out on the texture and flavor (and ritual) stemming from this pressure-cooked method.
⬇️ RECIPE Pozole Corn Cooked in an Electric Pressure Cooker ⬇️
Pour a pound of dried corn (about 3 cups) into the pot of your pressure cooker. Cover with water by a couple of inches (about 8 cups water in a 6-quart Instant Pot). Measure 2 teaspoons of cal (calcium hydroxide) into a small bowl and stir in enough water to make a thin slurry. Stir that mixture into the corn. Turn the pressure cooker on to “sauté” and do not cover. When the mixture comes to a simmer, cook uncovered, for 45 minutes. During the cooking, the hull (pericarp) of the corn will soften, eventually becoming an almost gummy exterior for the kernels. Check to make sure that’s what your corn looks like. (If it doesn’t, cook the corn a little longer.) Turn off the pressure cooker, remove the pot and pour the corn into a colander. Rinse vigorously under running water until all of the kernels’ gelatinous exterior has gone down the drain. Return the corn to the pot and measure in 2 quarts of water. Pressure cook on high for 1 hour 15 minutes. Quick release the pressure, open the pressure cooker and season the corn with 2 teaspoons of salt. 1 pound of dried corn will give you about 9 cups of brothy corn to turn into pozole.
🍲 POZOLE RECIPES 🍲
Red Pozole: www.rickbayles...
White Pozole with All the Trimmings: www.rickbayles...
Green Pozole with Mussels or Clams: www.rickbayles...
Quick Pozole: www.rickbayles...
Really love this Mexican grocery store series!
My grandmother used to make pozole with corn and liquid made from water and wood ashes that had been filtered. She grew up in Chihuahua, Mexico in the first part of the 20th century.
Thank you so much for these segments....I am born and raised in So Cal and love the diversity of cultures. You are helping me navigate and better appreciate Mexican Grocery stores and being more conscious and opening new avenues to me.
Whereabouts are you from?
I've been watching you for years. I started watching you on channel 11 in Chicago. You made me fall in love with the Mexican culture and the food. Thanks for the fantastic videos.
I recently ordered a can of hominy and by mistake got a giant can (make sure to read the size when ordering online... lesson learned the hard way). I wish I saw this video before I bought the can. I want to make pozole and I can't believe that I've never made or even eaten it before but it looks so delicious. I'll definitely try making hominy from scratch next time if I like how the pozole turns out.
People of Mexican heritage are proud to share their culture and cuisine, I've learned so much from asking shoppers questions about different ingredients and foods in the produce and meat sections of my local Mexican supermercado. Even though my Spanish is poor (but has improved over the last 10 years), they will patiently and gladly explain how foods and ingredients are used and cooked. I've learned to carry a small notebook and pencil with me.
These short explanations are so helpful! I've been known to wander around looking at all these things and wondering how to use them. Acapulco is my yearly vacation spot for the past ten but years there's only so much you can learn by osmosis. Thank you so much.
I love this grocery store series!! Today I got out my trusty old pressure cooker and made this hominy AND the black beans with epazote! Both turned out amazing - I was so happy!! I love how you make everything so easy and approachable. You've really upped my Mexican game! Thanks Rick!!
Best tasting Pozole ever! Thank you.
You mentioned using the cal and the dried corn to make your own masa, I would be interested in seeing that on here too since I am sure it is a very visual/textural process
Awesome. Liking these segments! I’ve used canned hominy in the past for pozole, but I’m sure freshly nixtamalized corn tastes and feels so much better.
Es mi preferido el pozole con grano morado yo lo preparo asi y el sabor es unico delicioso Gracias Chef
Really appreciate this lesson. I've been dying to make Pozole but have hesitated bc of the canned hominy. I've had it as a kid and am not excited to have it again. This looks delicious and totally doable, though. Also helpful that I have the exact same pressure cooker as Rick Bayless! 😁 Thanks, Rick👍😋
Thank you so much Rick, especially for this series! We have a couple of instant pots, so I’m excited to give this a try!
Uncle Rick brings me joy!
I love how he is showing the IP, which many are not using as they might. This and the black bean with epazote video and any others where he utilizes the IP would make a great playlist.
I love your explanations !!! Thanks you for your videos !!!! I’m Mexican but you know more than me !!! 😃
The purple corn is great with beans..chicos
The result is so worth the effort!
Appreciate the accuracy Rick
I like these videos. Keep making them.
Look delicious Rick! 😋
I never realized Skip Bayless is your brother!!! You both are 👍 who do you have winning the NFC championship this weekend???
Beautiful! Thank you chef! I enjoy cooking the maiz in my traditional pressure cooker. So much faster!
Love your recipes I also have a few cook books from you. Love it.
I was wondering if we could do this in an instant pot! Thank you for this video!
In the video, he uses the Instant Pot.
Thank You Thank You Thank You...you are simply the best !!!!😃
I'm a big fan. I have several of your cookbooks and I eat at Frontera whenever I visit Chicago. Your videos are a treat.
I have bought a bag of dried posole packed by the Fernandez company of Alamosa, Colorado. The directions on the package say nothing about calcium hydroxide. Is it possible that this has already gone through the lime soaking process? The package says "posole" and "dried hominy" but not "dried corn." Can I tell from the appearance whether this has been treated or not?
Rick, I've used baking soda to nixtamalize corn (as well as the other options) and I grew up having corn bread from time to time where baking soda is used as leavening (I usually replace the baking powder too). It's about the same ratio as nixtamalizing corn, mixed with tiny ground corn grains for higher surface area, and baked for nearly an hour. Often the corn bread has a significant color change. It might be interesting to study/compare perhaps pioneer cornbread matched nixtamalized corn nutrition levels, by accident?
If anyone does decide to do it from scratch, beware the cal! That is, once you’re going to mix it with water do not do it in a plastic container, rather do it in a heat resistant bowl because it does react with the water and radiates heat, and I’m sure you don’t want to melt your containers.
There is a restaurant in the Southwest terminal at Sky Harbor in Phoenix that makes a great Pazole. My flight home from Phoenix is only an hour and I will buy the Pazole and take it home with me unless I’m waiting for my flight and then I eat it there.
you are my favorite Chef!
I'm a traditional Mexican cook and I worked in this store when it was named DELLFARM 65 years ago. I use the calcium hydroxide to cure my earthenware so it wont crack.
I also make pozole a bit different but just as delicious !
Please do more of these
Wonderful video
I remember when you used to start your Mexico: One Plate at a Time series with a visit in the Yucatan or a mercado in a Mexican city.
Now it's the local supermercado.
Oh well, better than nothing, better than the news
I'd love to know whether you can now use the nixtamalized for masa and whether you have any suggestions for grinding it if you don't have a traditional hand grinder. Thanks!
So...the husks that were removed: were they thrown away, or were they just washed off and removed from the kernal, and then everything gets thrown back into the pot?
Came to ask the same question. I see there is still no answer.
I believe they should be thrown away. The hulls are not digestible, and the point of nixtamilization is to get rid of them.
Thank you Rick! Do you have to use the clear powder? Can you omit that?
wow wth rb great stuff we cant get anywhere else bravo
Can you make a video on the different peppers/ chiles of Mexico?
I remember Gma putting the dry kernels in water to hydrate rinse n the add then water with Cal , then rinse then boil for a few hours with cal .... hated to clean it after the few dozens u get over the hype of doing that since she will cook for 40-50 servings.
Would this be the same method of preparation for making masa for tortillas or tamales?
Hey Rick I can't find your recipe for chicken thighs Yucatan escabeche which was on YT 2 weeks ago? I made it and that was very good I have some friends this Saturday and I wanted to make it again stupid for me I didn't take notes.
I don't have a Latin grocery within 50 miles, and the one I do know of does not even approach this level of size and offerings. It's so frustrating.
So calcium hydroxide can be used instead of Lye to make homemade Hominy?
Can I use calcium hydroxide in a Comtemporary Caphalon Stainless Steel or an All-Clad d3 Compact 10-Piece Cookware Set? Will it destroy my pot? What is the ratio for calcium hydroxide and water? Will I need to wear gloves when handling it? Is the Calcium Hydroxide expired? What is the Calcium Hydroxide shelf life? Thank you.
¿A que hora va a la casa del pueblo chef?
A what kind of pot?
Can I use calcium hydroxide in an All Clad or a Caphalon pot?
Y'all should be extra care with that slaked lime.
It is very caustic and can cause chemical burns when in a concentration as high as the slurry used in this recipe.
I would at least recommend eye protection when using this chemical.
Industrial grade lime is dangerous, yes. But the food-grade stuff you get in supermarkets is weak enough to be safe.
Anyone know a Mexican store in the Boston area?
For more complete nixtamalization, wouldn't you need to boil or pressure cook, and then steep for a while, to get the full nutritional benefit? I mean, not just remove the pericarp but also make the niacin bio-available.
I think the niacin is released just by removing the germ. That said, when I try it I plan to run the ip for an hour.
@@marilynreno7510 since my original comment, I've done it in the instant pot a few times, ranging from 45min to 90min PC, with about 15min natural release and then overnight steep. The corn I'm using is homegrown purple dent, and 45min is just slightly undercooked (dry in the very center of the largest kernels.) 90min is overcooked but pureed in the food processor and dehydrated it makes a good dry masa to add back to get the tortilla dough the right consistency. Good luck with your experiments!
@@chironchangnoi yes, thank you. I looked further into the channel and found a video from 3 months ago where they make tortillas. His guest says not to rinse away all the 'paste' as that gives texture to the masa/tortillas. My plan was to do as you did, about an hour under pressure then leave on the warm cycle overnight :) I ended up in this rabbit hole because I was thinking of a healthier way to add corn back into my diet lol
I don't think I've ever seen purple hominy, and this sounds much better than the can. Though I don't mind the can hominy.
Wait! No potholder?
mi mama ase el mejor posole a estilo jalisco.con su trompa de puercp pierna y . nada de granos de. maiz de lata de Juanita o no
Pozole mmmmmm
que pedo yo compro el pozole ya mojadito.
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Ok, 60 minutes. Done .rinsed and rubbed between hands to get loose hulls. DO ALL THE HARD THINGS WHERE THEY ARE ATTACHED TO COBB NEED TO COME OFF ALSO? Not yelling just , oh my gosh.
Can you imagine putting peoples life at risk just to make a damn YT video? Notice everyone else wearing a mask at the store?
HSHAHAHAHAHAHAHAHAHA
You are aware that Rick is a professional? He got permits to film, probably temporarily closed the store for filming, etc. He didn't just randomly walk into the store with a camera and start filming.
Why should other people adjust their behavior because you are afraid.
Every person in the Chicago area has had more than enough time to get vaccinated and boosted. At this point it's on you to be protected.
@@David-vk5sv Because "other people" not adjusting their behavior is the entire reason we're now in year two of this pandemic. Cody J's comment is misinformed, but it's at least coming from a good place. Your and MeridaYucatan's comments are negligent, and the reason this pandemic won't end. "It's on you to be protected" is true of every person.
Put on a damn mask.
Link to that colander?