This is the 2nd recipe I have taught my dad for his new Instant Pot(1st recipe being salsa+chicken, duh!) and oh man, he would not stop raving about it, it tastes exactly like the $9 large bowl we *use* to get on weekends. He already has a list of things he wants to use the broth/sauce for. He's always been a fan of dried chili peppers, but when he saw he didn't have to boil a separate pot for them he was pretty happy. The broth tasted amazing even before blending the chili into a paste/sauce; they left so much flavor behind just being pressurized with the meat. We used 2 ancho, 8 guajillo, and 3 arbol chiles, no other type besides jalapeno for toppings if desired. For $12 total all 3bulk bag dried chile's will be able to make us this full pot recipe 4 times(with tons of arbol left over of course -- very hot), so it's about $3 worth of ingredients + the cost of meat ($10 for 4lbs quality pork butt here) each pot. This is the most bang for your buck recipe I can think of that consistently and easily delivers restaurant tasting results. I'm going to skip sauteing the onion and pork next time, see if I can make this already quick and easy recipe even quicker without sacrificing the taste.
Made this 2 days ago and it is amazing! The pork was even better than filet mignon. Melted in your mouth. Only changes I made were adding the green chilies to the pot with all the other ingredients and not waiting till the pressure cook cycle was finished. Also, I have a VITAMIX blender so I just puréed the chilies and broth with the fresh jalapeños and garlic... it was like velvet so no need to sieve after food processor step. I also trimmed away a lot of excess fat off the country style pork ribs(boneless) and only used 2 tbsp. of oil to sauté the peppers and onions....you really don’t need 1/4 cup oil. This is on my “go to” list. Thanks😉
I used to make posole with enchilada sauce. 😵💫😅😊. But a few days ago, I got courage to do this the right way. After I found and decided on your recipe a few days ago and tried it. Boy was I SHOCKED and sooo happy! Instead of pork I used boneless, skinless chicken thighs. Thisss came out 💣 and such a hit my family couldn't even get enough. Today I'm making a much larger pot of it to freeze. Thank you!!
I have always avoided to make Pozole because I always felt It was a bit complicated, but now now that I can use my instant pot to cook it, I will be making it every chance I get!! Thank you!
This is, I think, a Mexican tradition, that I can really get in touch with. My family, too. And, I think it’ll come across as real comfort food. Gotta make this soon.
I made this today... As usual, you outdid yourself with this recipe. It turned out wonderful. The pork was soooo tender, the flavor was fantastic, and not hot at all. Thank you again and again.
Made this tonight. Eating it right now. I’ve always made Pozole from scratch. It’s always great but it’s a process. This is just as good and a lot less work. Followed the recipe exactly except for two jalapeños instead of four. Nothing else changed. This is excellent! Just bought your Orange book! Can’t wait to start trying recipes.
I tried this recipe over the weekend and it was fabulous. I’ve tried a few different versions and my family said this one was hands down the best. Thanks for sharing.
I hate slicing, dicing..so when you started snapping your fingers, I thought if only to snap and viola that portion was completed..lol!! Can't wait to try this recipe!
@@NezChic It can be bitter if you leave the seeds in. I left them in a few times because I like hot. But I learned it doesn't add any noticeable heat, but does make it bitter.
Mmm. This looks delicious. I will give this a go this coming weekend. It's still kind of cold here in California so something like this will be perfect. Better than waiting for the restaurants making it only on the weekends.
I heard a good tip from another instant pot RUclipsr. Use a metal clip to hold the pot to the outer ... thing. So that the pot isn't rotating as you stir.
This is a recipe that I like a lot. I have tried it with beef broth and water. I definitely like it better with beef broth. Just skip the liquid smoke.
"Give it a little Bris"....how many other Gentiles were able to catch that one, lol! But what I really want to know is how a Jewish boy from Long Island got a buc-ee's cap! Love the channel! :)
This is an interesting approach. This looks WAY better than Rachel Ray's (shame on her for even calling hers pozole). I will make this. Thanks. Just want to know, what inspired you to make this and where did you have pozole that made you want to make this.
Jeffrey, I love you and I ADORE your recipes, but can I tell you (without sounding like a know-it-all), that the proper pronunciation is “poh-soh-leh?” I’m from New Mexico, and Pozole or Posole is a huge part of our cuisine. Thank you for sharing this recipe. ♥️
hmm... I know it would no longer be pozole, but I wonder if the flavors would carry through to switch the hominy for lupini beans to make it lower carb?
I make it and replace the hominy with small pieces of radish 😋 So good!!! I hated radish before I made the switch to low carb. My family loves it too 🙌🏻
I use pork base when using pork shoulder. My posole is made with dried hominy. We dont care for canned hominy. The one brand that is ok, Juanitas, and a lot easier. But still not a yummy as dried. I soak them overnight
I can't beleive a white man can make pozole better than a mexican, I did not try this dish but it's the ultimate cook smarter not harder, cant wait to try it. it looks delicious
60 minute (or so LOL) yeast rolls 425* 10X15 pan greased 15 mins or until done makes about 16 1/2 cup milk 1/4 cup sugar 2 tsps salt 3 TBLS marg/butter 3 pkgs yeast 1 1/2 cups warm water 115* 5-6 cups flour Dissolve yeast in warm water in large bowl or mixer. In saucepan, combine milk, sugar, salt & marg/butter and heat on low until just melted and warm. Add to bowl with yeast. Add about 5 cups of the flour and mix, adding remaining flour until dough comes away from the sides of the bowl. Knead for 2 mins. form into ball, grease bowl, cover with towel for about 15 mins or so. Cut into 16 pieces (or smaller if you want) and shape, put into greased pan. Egg wash. I add Minced Garlic to the tops of mine....yummy. cover and let rise another 15 mins or so. These babies are huge! Bake at 425 for around 15 minutes or until they are done. (my recipe say 15 mins but when you can thump the tops and hear it they are done!) Enjoy!
Cards Paperluxe shredded chicken is often used in pozole. For the flavor I’d recommend using espinazo (pork backbone) for the broth. It adds great flavor and you can remove it after cooking and before serving. Good luck and enjoy!!
Perdón, pero el pozole no se hace así, no se acerca si quiera a la receta original, se puede hacer en ese tipo de olla, si, pero no lleva chile ,ni cilantro picado al momento de cocer la carne y el maiz
Try keeping the chili and omit the jalapeño and see what you think. My grandma made the best pozole. My mom and aunties all make it different and all swear they make it just like mama 🤣 The awesome thing about Mexican food is that no one person makes it the “right way” unless you get real crazy and add things that super don’t belong 🙌🏻♥️
This is the 2nd recipe I have taught my dad for his new Instant Pot(1st recipe being salsa+chicken, duh!) and oh man, he would not stop raving about it, it tastes exactly like the $9 large bowl we *use* to get on weekends. He already has a list of things he wants to use the broth/sauce for. He's always been a fan of dried chili peppers, but when he saw he didn't have to boil a separate pot for them he was pretty happy. The broth tasted amazing even before blending the chili into a paste/sauce; they left so much flavor behind just being pressurized with the meat. We used 2 ancho, 8 guajillo, and 3 arbol chiles, no other type besides jalapeno for toppings if desired.
For $12 total all 3bulk bag dried chile's will be able to make us this full pot recipe 4 times(with tons of arbol left over of course -- very hot), so it's about $3 worth of ingredients + the cost of meat ($10 for 4lbs quality pork butt here) each pot. This is the most bang for your buck recipe I can think of that consistently and easily delivers restaurant tasting results. I'm going to skip sauteing the onion and pork next time, see if I can make this already quick and easy recipe even quicker without sacrificing the taste.
Made this 2 days ago and it is amazing! The pork was even better than filet mignon. Melted in your mouth. Only changes I made were adding the green chilies to the pot with all the other ingredients and not waiting till the pressure cook cycle was finished. Also, I have a VITAMIX blender so I just puréed the chilies and broth with the fresh jalapeños and garlic... it was like velvet so no need to sieve after food processor step. I also trimmed away a lot of excess fat off the country style pork ribs(boneless) and only used 2 tbsp. of oil to sauté the peppers and onions....you really don’t need 1/4 cup oil. This is on my “go to” list. Thanks😉
The way you pronounce Mexican words cracks me up. This Mexican loves your recipes. Can't wait to try this. I know it will be terrific.
I used to make posole with enchilada sauce. 😵💫😅😊. But a few days ago, I got courage to do this the right way. After I found and decided on your recipe a few days ago and tried it. Boy was I SHOCKED and sooo happy! Instead of pork I used boneless, skinless chicken thighs. Thisss came out 💣 and such a hit my family couldn't even get enough. Today I'm making a much larger pot of it to freeze. Thank you!!
I have always avoided to make Pozole because I always felt It was a bit complicated, but now now that I can use my instant pot to cook it, I will be making it every chance I get!! Thank you!
This is, I think, a Mexican tradition, that I can really get in touch with. My family, too. And, I think it’ll come across as real comfort food. Gotta make this soon.
I made this today... As usual, you outdid yourself with this recipe. It turned out wonderful. The pork was soooo tender, the flavor was fantastic, and not hot at all. Thank you again and again.
LOL......"a little bris" .....Love you Jeffrey & Thank you for sharing your love for good food💜
Made this tonight. Eating it right now. I’ve always made Pozole from scratch. It’s always great but it’s a process. This is just as good and a lot less work.
Followed the recipe exactly except for two jalapeños instead of four. Nothing else changed. This is excellent!
Just bought your Orange book! Can’t wait to start trying recipes.
It's cold af in CO this weekend, and I love to make Mexican food when it's cold. This is on the menu!
My daughter is half Mexican.. going to make this to surprise her. Thank you, Jeff!
This is a new years eve tradition in my family! Looking forward to trying this out!! Thanks
Love the Buc-ee's hat!
I tried this recipe over the weekend and it was fabulous. I’ve tried a few different versions and my family said this one was hands down the best. Thanks for sharing.
Another new kitchen? Pozole is my favorite! Thank you for this video... I know I’m going to love love love it.
Love Pozole! Thank you so much for this recipe. Can't wait to try it!
Thank you so much!!! When I was younger, I lived in Illinois and a few of friend's Mom's would make this! Can't wait to make this!
Had to laugh the other day because I realized the instant pot cookbook I own is the one you published lol
Keep up the good work!
This is a good looking pozole, not so for whatever Rachel Ray did 😆 your invited to all the carne asadas . Great job
Gosh! Haven't had pazole in forever! Sounds great!💜
I see you and your Buc-ee's hat! Texas Proud!
Thanks. I'm glad to see one more of your amazing recipes.
This recipe was EXCELLENT,
This was intense and well worth it.
Thanks Jeff, excellent recipe!
Love the Buc-ees hat!
Love the Buc kee’s hat!
Oh my! I need to make this right away Thank you💜
I've never heard of this but I will definitely try it. Thanks for introducing something new❗☺
😲?!!
I cannot wait to try this!!! Thank you!! 😛😛😛
Definitely delicious thanks 👍👍👍
I'm going to try this adding a slurry to thicken the sauce and putting over white rice!
Looking forward to your next book Jeffrey!
This is sooo good. I was never a crockpot, one-pot, or casserole guy. Your "stew" recipes are twisting me....
Thanks buddy!
I see Richard in the reflection if the kitchen window - waiting for a taste?
I did too, LOL!
I did too! ☺
Same here, twice.
Just pre-ordered your second book! I'll look forward to making this one....
Always a winner.🌶🌶🌶
I love ❤️ pozole!! Great information! Yum!! 😍 I will try in the Instant Pot!
Take some of that leftover paste and add it to some homemade ranch or mayo/sour cream mix for a delicious sauce to top a taco or taco salad with 🙌🏻
It bbuuurrnnssss !! On the floor laughing 😂
I hate slicing, dicing..so when you started snapping your fingers, I thought if only to snap and viola that portion was completed..lol!! Can't wait to try this recipe!
Looks delicious
I LoVe your recipes and videos. You are the best. 💕
Omg gotta have your 2nd book! I use your recipes so often that I broke the spine on the first book!!!
Can’t wait to try this recipe. Thanks Jeff 😁❤️
Go to Staples and have it coil bound - that’s what I did. 🙂
When I saw you add the ancho chiles to the Top of the pot, instant shock appeared across my face. I would never have thought to do that. Lol 🤯
Is it because it might be bitter?
@@NezChic no because it’s weird. When we make tamales we boil them. Forget that the instant pot can do it all
@@asilemasojonih I see people say that the boiling liquid can be bitter lol idk I’ve made enchilada sauce like twice lol. It I wanted to try this.
@@NezChic It can be bitter if you leave the seeds in. I left them in a few times because I like hot. But I learned it doesn't add any noticeable heat, but does make it bitter.
Mmm. This looks delicious. I will give this a go this coming weekend. It's still kind of cold here in California so something like this will be perfect. Better than waiting for the restaurants making it only on the weekends.
Looks delicious!! Thanks for sharing, friend. Let's stay connected.
Pozole a Tex-Mex favorite in San Antonio. I see you’re representing Texas with your Buc-ees ball cap. Take it to the next level, Pressure Luck Menudo.
I heard a good tip from another instant pot RUclipsr. Use a metal clip to hold the pot to the outer ... thing. So that the pot isn't rotating as you stir.
New to your channel. Paul from Paul's Rule of Thumb sent me your way. Your dish looks amazing. :")
Poblanos are my favorite
07:19 Give it a little Bris 😆😆
Just Awesome, thank you!
Ty Jeff!!
This is a recipe that I like a lot. I have tried it with beef broth and water. I definitely like it better with beef broth. Just skip the liquid smoke.
Thank u👍🏼
"Give it a little Bris"....how many other Gentiles were able to catch that one, lol! But what I really want to know is how a Jewish boy from Long Island got a buc-ee's cap! Love the channel! :)
This is an interesting approach. This looks WAY better than Rachel Ray's (shame on her for even calling hers pozole). I will make this. Thanks. Just want to know, what inspired you to make this and where did you have pozole that made you want to make this.
Yummy.. is this in the new cookbook 🤔😋👍
0:50 someone wanted to cameo in the video. I might try this one this weekend.
Looks amazing! How did you learn to make Pozole?
Dang I'm hungry now
Jeffrey, I love you and I ADORE your recipes, but can I tell you (without sounding like a know-it-all), that the proper pronunciation is “poh-soh-leh?” I’m from New Mexico, and Pozole or Posole is a huge part of our cuisine. Thank you for sharing this recipe. ♥️
hmm...
I know it would no longer be pozole, but I wonder if the flavors would carry through to switch the hominy for lupini beans to make it lower carb?
I make it and replace the hominy with small pieces of radish 😋 So good!!! I hated radish before I made the switch to low carb. My family loves it too 🙌🏻
I guess you didn’t fully read my previous review😢. Third time making. This is a delicious recipe and has been a hit.
I’m so glad you enjoy it!
I'm telling your rabbi how good this is lol
Buc'ees!
I use pork base when using pork shoulder. My posole is made with dried hominy. We dont care for canned hominy. The one brand that is ok, Juanitas, and a lot easier. But still not a yummy as dried. I soak them overnight
I can't beleive a white man can make pozole better than a mexican, I did not try this dish but it's the ultimate cook smarter not harder, cant wait to try it. it looks delicious
I don’t claim it’s better than someone’s of Mexican heritage but I do stand by it tasting incredible while being super easy! Hope you enjoy it.
Is that Richard pilfering around back there?!
Rachel Ray put to shame!
With all due respect to Jeffrey, she is a lot prettier than he is, but she knows squat when it comes to cooking. Jeffrey knows how to cook.
Use my instant Pot 2 to 3 times a week, Have frozen Pork Chile Verde Burritos in my freezer.
How to use instant pot duo nova ??
6:59, by definition an ancho chili will be dried., otherwise its a poblano.
I’m from Mexico, to the end, add in your plate Chiltepin, For more spicy!!!!
60 minute (or so LOL) yeast rolls
425* 10X15 pan greased 15 mins or until done makes about 16
1/2 cup milk
1/4 cup sugar
2 tsps salt
3 TBLS marg/butter
3 pkgs yeast
1 1/2 cups warm water 115*
5-6 cups flour
Dissolve yeast in warm water in large bowl or mixer. In saucepan, combine milk, sugar, salt & marg/butter and heat on low until just melted and warm. Add to bowl with yeast. Add about 5 cups of the flour and mix, adding remaining flour until dough comes away from the sides of the bowl. Knead for 2 mins. form into ball, grease bowl, cover with towel for about 15 mins or so. Cut into 16 pieces (or smaller if you want) and shape, put into greased pan. Egg wash. I add Minced Garlic to the tops of mine....yummy. cover and let rise another 15 mins or so. These babies are huge! Bake at 425 for around 15 minutes or until they are done. (my recipe say 15 mins but when you can thump the tops and hear it they are done!) Enjoy!
Did I detect a “TRICK” reference? Those who know... know! 😂
I’d kick in some diced habanero too ..... I’m sneaky like that.
Just made me want to make a pozole 🤦🏽♀️
Those aren't peppers, they are chilis. ;)
I tried to watch but the snapping fingers was a tiring effect so I moved on.
I Have cooked a few of his instant pot recipes, all excellent!
Pronounced Po-sol-aye, whether it’s spelled with an o or a.
This looks yummy. Makes me want to make homemade yeast rolls and sop up all that yummy goodness!!!
Not before you share your recipe with the rest of us, please!
@@davidh9844 I will try to remember to get a pic on my phone!
@@davidh9844 recipe is up in the comments.
a good showing that pork is red, not white.
BROVO!!
Kosher Pork ???
No tiene ni idea de lo que es pozole.
Yo también pensé lo mismo!
cant we skim the fat? Chicken would work better for lighter. I will make this
Cards Paperluxe shredded chicken is often used in pozole. For the flavor I’d recommend using espinazo (pork backbone) for the broth. It adds great flavor and you can remove it after cooking and before serving. Good luck and enjoy!!
Chicken is used in pozole but usually made with green chili instead of red.
@@stephaniesoto439 no. I would use b than b ham flavor and chicken breast
Perdón, pero el pozole no se hace así, no se acerca si quiera a la receta original, se puede hacer en ese tipo de olla, si, pero no lleva chile ,ni cilantro picado al momento de cocer la carne y el maiz
It was good, but it took 3 hours to make.
Sure hope that pork is Kosher. 😂😂😂😂
Looks delicious but that’s not Pozole AT ALL!
No tiene ni de lo que es pozole.
Performing a bris in a pork dish - there's a contradiction for you!
when ppl say a chili is mild i don’t believe them...can it be made without the ancho chilis? i can only handle a level zero of spice.
Try keeping the chili and omit the jalapeño and see what you think. My grandma made the best pozole. My mom and aunties all make it different and all swear they make it just like mama 🤣 The awesome thing about Mexican food is that no one person makes it the “right way” unless you get real crazy and add things that super don’t belong 🙌🏻♥️
@@MrsNosbig oh ya i already wasn’t going to put jalapeño in it good god never