Pre-colonization, the Aztecs had turkeys but no chicken or pork. So traditional "Aztec Soup", pozole, was made with available meat and hominy (nixtamalized maize). In those times it was only eaten by the the elite. Nowadays, my family enjoys a turkey pazole rojo or a vegetarian pazole with black beans and hominy.
Oh Pam, I'm almost 73 and canned a lot in the past 52 years. Thank you for inspiring me to cook up soups to can! This one looks amazing, I have the Ball book so will be making it soon. Always a pleasure to see you and Jim. God bless you ❤
Happy Belated Birthday (I watch YT on my TV and was unable to comment until I jumped on my computer!) I just wanted to say thank you, as well. I saw this recipe in the Ball Book and was intrigued, but watching you make it made me take the plunge! Oh my gravy, this is so delicious and I'm so glad I have it on my shelves! I only started pressure canning this last year or so, and I've learned from YOU! I'm 55, almost 56 and now I'm sharing the knowledge with my oldest daughter and granddaughters!
Happy Belated Birthday, Ms. Pam! Y’all are a joy to visit and I hope you know that your expertise and recipes are appreciated 🥰 This soup will definitely be made (and canned). It looks delicious and I can’t wait to give it a try. Thank you both for always sharing your knowledge with us here. ♥️😊
I cannot write enough how much I appreciate these video-d recipes that you two food artists produce. I'm an old Utah gal, livin' in the Great State now, still canning, given the current climate. These are concise, well spoken, sprinkled with humor and known to include human errors. In a nutshell, real life. May you continue your teaching. It is truly your calling.
Watched this video and realized I had almost everything to make this recipe. I was short on tomatillos so I filled in with green tomatoes. They're in the canner now and I think I'll add a jar of cannellini beans to the soup when I heat it up to serve. Thank you so much for bringing this recipe to our attention.
Dear Professor Pam, Happy Birthday Blessings continuing. Love and prayers always 💝. I can’t wait to try this recipe. You make it look so easy. 🫙🫙 Today, I’m getting ready here to remove my first round of chicken bone broth from the canner. Your inspirational instructions for canning has changed my life for the better. I cannot thank you enough 🙏🏻🙏🏻🙏🏻. I’m so grateful for you and Jim, your husband/ sous chef/ cameraman/ taste tester extraordinaire.
I hope your birthday was lovely, Pam. I’m four years behind you! I have Aztec soup in the canner as I’m typing this. It smells incredible and I tasted it before adding chicken and it was so tasty. I was soooo tempted to add a can of fire roasted canned tomatoes and a can of “fast” black beans, but decided to follow the recipe like you did. I’m not a renegade canner but in transparency, I do Pressure Can pasteurized milk. My son said “You better hope Rose Red doesn’t hear about you canning milk Mom, you’ll be banned from her channels!” Regards to Jim. Nancilynn in Austin, TX
I saw this video yesterday and was excited to try it. I am vegetarian so when you added the chicken I added some of my favourite Lima beans and oh my what a recipe. One jar will be tonight’s dinner after work as I can’t wait to try it. Thanks for all you do. I’m hooked on both your channels since I discovered them about two weeks ago. You background makes you much like me as far as explanation organisation and research goes. Pragmatic approach ❤
Thank you once again for showing such a detailed video. We are still in the throes of winter here in Australia, so, I plan to make this now. I also purchased some salmon yesterday and plan to can that today after watching your last video.
I still make a lot of soups in pints - that way my husband or I can have a jar for lunch while I'm at work. If you're eating both lunches and dinners together, quarts make more sense.
Yesterday I canned this and one didn’t seal so it was my lunch! Put over tortilla chips and added a dollop of Greek yogurt, it was amazingly delicious! Now I wish I’d doubled the recipe. I got distracted while peppers and tomatillos were in the oven and I didn’t turn them so the skins weren’t coming off. I cut them up and put them in the soup skin and all and it was fine. Next time I won’t bother trying to skin them. I have that ball book and thanks for pointing me to this recipe
It looks beautiful Pam and Jim. Happy, happy birthday. We love soup in the fall/winter so this will be a must for our household. Thank you so much for all the great information you provide us with.
This looks yummy! And have you considered canning up Salsa verde? I was thinking of it when you roasted all those chiles and tomatillos... This I do at home... Cheers and Happy Birthday to you🎉🎂
That is beautiful and sounds delicious. I'm also canning (peaches and cherries) in 100 degree weather! Thanks for sharing! Happy, Happy Birthday! 🎂🎈🎁🎉🥳🎊
Happy Birthday to you and yours! We are having our oldest grandson's birthday party on the 3rd. He will be 3 on the 3rd. I hope your party (ies) are going to be fabulous!
❤Happy Birthday Pam.. many many best wishes to you ❤️ I am going to make a pot of this to try first.. it looks delicious.. simple ingredients.. I have that canning book and I love it..
I don’t have a pressure canner but I think this would work as a freezer soup. I will use Better than Bullion then add the water when I cook it. I think I could use the InstaPot. The soup sounds delicious. Thanks for all the information you provide.
I will have to make this recipe. I'll top with advacado and sour cream when serving. I have the ball book. I'm so glad I found you on utube.👍I'm 39 and holding just 2 years behind you HappyBirthday💐🎂
Happy birthday! That soup looks amazing. Where did you get the tray you carried the jars in? It looks to be the perfect size, and well built for those of us who aren't as "balanced" as we used to be lol.
It looks so good ! I can't wait to make it.. Do you use a buffer on you camp stove? I'm thinking about getting one so I can do canning out side. Love your channel.❤❤❤❤😂😂
Hi Miss Pam, I am a beginner canner and have been watching many of your videos. Last night I made the Aztec soup. It turned out delicious. I did have some siphoning but minimal. I tried keeping it a smooth temperature process but just could not keep it steady between 10 and 12 psi. Is this enough fluxiation to cause siphoning or would that be caused by more of a dramatic temperature difference as in the heating or cooling phase? Thank you for all you and your husband do!
I can a lot of soups, and to ensure all my jars get filled, I make it extra brothy. Leftover delicious broth is the chef's treat. ( I follow the your choice or free range soup guidelines from a different Ball book & USDA so still being safe). please do your research and can safely
Pam, I did your salmon last weekend and today I'm doing this soup recipe. Love the smells. So, I was doing some research on Instant Pots and after being overwhelmed, I thought of you and searched out your video on Instant Pot Max. Thank you for all the research that you do to give us the best information possible! Do you still recommend it? Are you still using the Nesco canner? Do you prefer one over the other when doing smaller batches? Thank you. I trust you!!!!!
The new music was fun by the way in your introduction what is the soup that has the lemon slice on the side? It just looks beautiful. I meant to ask you before. Your hair looks amazing in this video and the recipe looks absolutely delicious.
Hi! I love your channel!!! And I trust you. I have a question. Here in Sweden we dont have the same stuff to make jam thicker. We have one with carragene. I wonder what you think about that? Does it work when water bath canning? An alternative is tapioka. Is this better? Have you any suggestions? I can take powder of pektin to, made of citrus- fruits... What do you think? Kind regardes Anette
I made this a while back and it was such a yummy soup…until I added so much lime juice like the recipe calls for. If I make it again, I’ll be leaving that out and adding squeezed lime juice to taste after opening the jars
I just tried this recipe and it is superb. My only complaint is that the chicken is over cooked. Ill either use chicken thighs next time or can the base on its own then add a jar of my home canned chicken.
I noticed that you have the over-pressure plug pointed at the front. A "few" videos back you made mention of having it at the back of the canner so that IF it blew it would not spew hot contents in the direction of your body. Do you not worry about that anymore, or is it different when you are canning outside?
Do you think baby corn could be substituted for the corn in this recipe? "Unlike its sugar laden and carb heavy counterpart, baby corn is picked before it matures causing it to be low in carbs, starch and sugar. Beyond its keto friendly properties, baby corn is minimally processed and free of harmful chemicals that's found in mature corn." ALSO: "Yes, baby corn has fewer carbohydrates than regular corn. Baby corn is picked before it matures, which makes it lower in carbs, starch, and sugar. A serving of baby corn contains around 4.2-5.3 grams of carbohydrates, while a cup of canned sweet corn contains around 30.49 grams. Baby corn also has a lower glycemic index than regular corn, which means it contributes fewer carbohydrates."
![YoungBoy Never Broke Again - Sneaking [Official Video]](http://i.ytimg.com/vi/1ILUps2zDFU/mqdefault.jpg)
Pre-colonization, the Aztecs had turkeys but no chicken or pork. So traditional "Aztec Soup", pozole, was made with available meat and hominy (nixtamalized maize). In those times it was only eaten by the the elite. Nowadays, my family enjoys a turkey pazole rojo or a vegetarian pazole with black beans and hominy.
LOLOL
That’s some really cool information so you could easily and still traditionally make this with turkey and hominy.
@auntdayskitchen6315 traditionally it was a community pot of what ever was available and is still pretty much the same.
Wishing you a happy 21st Birthday Pam, You've never looked better!!!
My daughters birthday is the 3rd. She's having my new grandson this morning. Love
Congratulations on the new grandson.
Wow, how exciting! Congrats Grandma!
Congratulations
Wow congrats ❤🎉
Oh Pam, I'm almost 73 and canned a lot in the past 52 years. Thank you for inspiring me to cook up soups to can! This one looks amazing, I have the Ball book so will be making it soon. Always a pleasure to see you and Jim. God bless you ❤
Happy Belated Birthday (I watch YT on my TV and was unable to comment until I jumped on my computer!) I just wanted to say thank you, as well. I saw this recipe in the Ball Book and was intrigued, but watching you make it made me take the plunge! Oh my gravy, this is so delicious and I'm so glad I have it on my shelves! I only started pressure canning this last year or so, and I've learned from YOU! I'm 55, almost 56 and now I'm sharing the knowledge with my oldest daughter and granddaughters!
Happy birthday
Happy Belated Birthday, Ms. Pam! Y’all are a joy to visit and I hope you know that your expertise and recipes are appreciated 🥰 This soup will definitely be made (and canned). It looks delicious and I can’t wait to give it a try. Thank you both for always sharing your knowledge with us here.
♥️😊
I found the recipe on page 280 in the Ball book that Pam showed.
I cannot write enough how much I appreciate these video-d recipes that you two food artists produce. I'm an old Utah gal, livin' in the Great State now, still canning, given the current climate. These are concise, well spoken, sprinkled with humor and known to include human errors. In a nutshell, real life. May you continue your teaching. It is truly your calling.
Love the new music
HAPPY BIRTHDAY PAM!!! 🎉🎊 YOU'RE THE BEST (and Jim is a sweetheart. You're a great couple! Thanks for all you do for us ❤
Watched this video and realized I had almost everything to make this recipe. I was short on tomatillos so I filled in with green tomatoes. They're in the canner now and I think I'll add a jar of cannellini beans to the soup when I heat it up to serve. Thank you so much for bringing this recipe to our attention.
You are welcome! Jim
Dear Professor Pam, Happy Birthday Blessings continuing. Love and prayers always 💝. I can’t wait to try this recipe. You make it look so easy. 🫙🫙 Today, I’m getting ready here to remove my first round of chicken bone broth from the canner. Your inspirational instructions for canning has changed my life for the better. I cannot thank you enough 🙏🏻🙏🏻🙏🏻. I’m so grateful for you and Jim, your husband/ sous chef/ cameraman/ taste tester extraordinaire.
I hope your birthday was lovely, Pam.
I’m four years behind you!
I have Aztec soup in the canner as I’m typing this. It smells incredible and I tasted it before adding chicken and it was so tasty. I was soooo tempted to
add a can of fire
roasted canned
tomatoes and a can of “fast” black
beans, but decided
to follow the recipe
like you did.
I’m not a renegade
canner but in transparency, I do
Pressure Can pasteurized milk.
My son said “You better hope Rose Red doesn’t hear about you canning milk Mom, you’ll be banned from her channels!”
Regards to Jim.
Nancilynn in Austin, TX
🎉 Happy Happy Birthday 🎉 May God bless you with a day full of love, peacefulness and happiness. Thank you for sharing your wisdom, time and journey. ❤
Thank you, beautiful
Happy Birthday family 🎉❤
Pam, I love the way you precisely explain instructions. Your videos, recipes, etc are great!
Looks delicious!
Happy Birthday, Pam! 🎂 I can' t wait to try this recipe! Have a wonderful day!❤
I'm excited to try this new soup. Never had it before. I bet its great 👍👍👍
Happy birthday 🎉 soup looks amazing and a wonderful addition to our shelves! Thank you for sharing.
Look Delicious. 🌶 I love having canned soup on my shelf any time of the year. Thank you and Have a Wonderful 39th Birthday. 🎉🎉🎉
I saw this video yesterday and was excited to try it. I am vegetarian so when you added the chicken I added some of my favourite Lima beans and oh my what a recipe. One jar will be tonight’s dinner after work as I can’t wait to try it. Thanks for all you do. I’m hooked on both your channels since I discovered them about two weeks ago. You background makes you much like me as far as explanation organisation and research goes. Pragmatic approach ❤
I bet black beans would also be good in this recipe. Happy Birthday 🎉
Pam, this soup looks wonderful. My Mexican heart wants to add oregano and a bay leaf to the mix. Happiest of birthdays from a fellow August baby. 👍🏼💕
Happy Birthday to you!!!!!❤
Happy belated birthday, Pam! 🎉
I have the Ball book, so I will definitely be making this recipe this week!
looks great . im thinking about this for the weekend to try..
Thank you once again for showing such a detailed video. We are still in the throes of winter here in Australia, so, I plan to make this now. I also purchased some salmon yesterday and plan to can that today after watching your last video.
Happy birthday to a wonderful lady. And thanks again for sharing such a great canning recipes. 🎉
Sounds SO GOOD
I’ll be saving this one! Sounds delicious!
Happy birthday. I am an August baby too. ❤
I still make a lot of soups in pints - that way my husband or I can have a jar for lunch while I'm at work. If you're eating both lunches and dinners together, quarts make more sense.
This looks delicious! I’d like to add some black beans! But I love black beans!
I’ve made this soup and it’s delicious.
Happy Birthday to all!!! Love the canning videos, I've miss these types of videos.
Sending a belated Happy Birthday! 🎂
My mouth is watering just from the description. Thanks so much.😀😅
I have the book! so this is gonna be a good recipe!
HAPPY BIRTHDAY 🎈🎉🎂 PAM !!!
HAPPY BIRTHDAY Pam. I am watching on your birthday
That looks delicious!!
Happy Birthday to all. I share with your grandson. My bday is August 5th. Love your videos. I watch daily.🎉
Yesterday I canned this and one didn’t seal so it was my lunch! Put over tortilla chips and added a dollop of Greek yogurt, it was amazingly delicious! Now I wish I’d doubled the recipe. I got distracted while peppers and tomatillos were in the oven and I didn’t turn them so the skins weren’t coming off. I cut them up and put them in the soup skin and all and it was fine. Next time I won’t bother trying to skin them. I have that ball book and thanks for pointing me to this recipe
It looks beautiful Pam and Jim. Happy, happy birthday. We love soup in the fall/winter so this will be a must for our household. Thank you so much for all the great information you provide us with.
Happy birthday, Pam! I really enjoy your videos. This soup looks wonderful. I am going to look for some tomatillos.
Happy birthday to all yall!
Happy Happy Birthday, Pam! I hope you enjoy your special day!! 🎂 🎉 Thank you & Jim for sharing this recipe! 😊
Happy birthday, Pam! 🎉
Happy birthday , Dr. Cantrell! ❤
So happy, hello everyone, always watching and supporting you, waiting for new videos from you. Love love
Thnk you for this beautiful receipe.. ( From Quebec, Canada )
Happy Birthday Pam! This is a beautiful looking soup😍
Happy birthday, my friend 🎂 🥳 enjoy your day, thank you
I like your new music. It's kolly and fun And, Happy Birthday, Pam!!
This looks yummy! And have you considered canning up Salsa verde? I was thinking of it when you roasted all those chiles and tomatillos... This I do at home... Cheers and Happy Birthday to you🎉🎂
That is beautiful and sounds delicious.
I'm also canning (peaches and cherries) in 100 degree weather!
Thanks for sharing!
Happy, Happy Birthday! 🎂🎈🎁🎉🥳🎊
I think I will celebrate your birthday by making this soup .it looks delicious.have a very happy birthday.
Спасибо за вашу работу. Вы сегодня прекрасно выглядите. Смотрю вас давно из Беларуси.
I have that book. Yeah I can make that soup
My birthday is August 3rd too. How Fun!! Happy Birthday Pam!!!!
I’m excited to make and can this soup! Your new music is nice!❤ Blessings!❤
Happy Birthday Pam
I think we need to make this soup
Happy birthday Pam!🎊
Delicious! Happy birthday Pam! ❤️🙏🏻Val C
Happy Birthday to you and yours! We are having our oldest grandson's birthday party on the 3rd. He will be 3 on the 3rd. I hope your party (ies) are going to be fabulous!
Looks absolutely yummy! Will definitely have to try that soup!
Happy Birthday. I just blistered some peppers, I deseeded them first. They turned out great.
❤Happy Birthday Pam.. many many best wishes to you ❤️
I am going to make a pot of this to try first.. it looks delicious.. simple ingredients.. I have that canning book and I love it..
This looks good.
Happy Birthday Prof Pam⚘️
I hope you have a wonderful birthday!
Thank you and enjoy your birthday!
Happy Birthday!🎉
Im excited! I love soup!
Looks delicious Pam. I might try this freeze dried, as well as canned. Thank you
Please let us know how it does freeze-dried.
I can no longer eat corn. But I can eat hominey since it has been nixtmalized. Do you think it would be ok to make that substitution?
I don’t have a pressure canner but I think this would work as a freezer soup. I will use Better than Bullion then add the water when I cook it. I think I could use the InstaPot. The soup sounds delicious. Thanks for all the information you provide.
I have made this soup . It is delicious but very lime forward so if you are not canning I would consider less lime and add in more to taste!
👍
I will have to make this recipe. I'll top with advacado and sour cream when serving. I have the ball book. I'm so glad I found you on utube.👍I'm 39 and holding just 2 years behind you HappyBirthday💐🎂
Happy birthday! That soup looks amazing. Where did you get the tray you carried the jars in? It looks to be the perfect size, and well built for those of us who aren't as "balanced" as we used to be lol.
It looks so good ! I can't wait to make it.. Do you use a buffer on you camp stove? I'm thinking about getting one so I can do canning out side. Love your channel.❤❤❤❤😂😂
you can do the tomitillas and peppers in a pan on the stove top that is the mexican method
Hi Miss Pam, I am a beginner canner and have been watching many of your videos. Last night I made the Aztec soup. It turned out delicious. I did have some siphoning but minimal. I tried keeping it a smooth temperature process but just could not keep it steady between 10 and 12 psi. Is this enough fluxiation to cause siphoning or would that be caused by more of a dramatic temperature difference as in the heating or cooling phase?
Thank you for all you and your husband do!
I can a lot of soups, and to ensure all my jars get filled, I make it extra brothy. Leftover delicious broth is the chef's treat. ( I follow the your choice or free range soup guidelines from a different Ball book & USDA so still being safe). please do your research and can safely
Pam, I did your salmon last weekend and today I'm doing this soup recipe. Love the smells. So, I was doing some research on Instant Pots and after being overwhelmed, I thought of you and searched out your video on Instant Pot Max. Thank you for all the research that you do to give us the best information possible! Do you still recommend it? Are you still using the Nesco canner? Do you prefer one over the other when doing smaller batches? Thank you. I trust you!!!!!
The new music was fun by the way in your introduction what is the soup that has the lemon slice on the side? It just looks beautiful. I meant to ask you before. Your hair looks amazing in this video and the recipe looks absolutely delicious.
LOOKS GREAT. THANK YOU, DO YOU HAVE AVIDEO SHOWING HOQ JIM MADE YOUR WIND BLOCK FOR THE OUTDOOR COOKER
I FINALLY GOT WORDING CLOSE ENOUGH THAT I FOUND IT. THANK YOU
Hi! I love your channel!!! And I trust you.
I have a question. Here in Sweden we dont have the same stuff to make jam thicker. We have one with carragene. I wonder what you think about that? Does it work when water bath canning? An alternative is tapioka. Is this better? Have you any suggestions?
I can take powder of pektin to, made of citrus- fruits...
What do you think?
Kind regardes
Anette
I've been wanting to try this recipe. Thanks for sharing it.
I made this a while back and it was such a yummy soup…until I added so much lime juice like the recipe calls for. If I make it again, I’ll be leaving that out and adding squeezed lime juice to taste after opening the jars
Pam, was the chicken precooked before you added it to the soup? I may have missed this. Thank you!
She put the chicken in raw and then boiled it for 5 minutes.
@@KitchenFairy61 thank you!
@@bonnie5601 You're very welcome.
Pam, can we use green tomatoes instead of tomatillos? I have so many green tomatoes here in Oregon right now.
You could do a Google search for the recipe and see if tomatoes are an alternative. Jim
I just tried this recipe and it is superb. My only complaint is that the chicken is over cooked. Ill either use chicken thighs next time or can the base on its own then add a jar of my home canned chicken.
My family loves this and I turn it into a base for other recipes too. I am TRIPLING this recipe and canning it in 108* in Tx.
I noticed that you have the over-pressure plug pointed at the front. A "few" videos back you made mention of having it at the back of the canner so that IF it blew it would not spew hot contents in the direction of your body. Do you not worry about that anymore, or is it different when you are canning outside?
That’s probably best practice, but then she wouldn’t be able to see her dial.
Do you think baby corn could be substituted for the corn in this recipe?
"Unlike its sugar laden and carb heavy counterpart, baby corn is picked before it matures causing it to be low in carbs, starch and sugar. Beyond its keto friendly properties, baby corn is minimally processed and free of harmful chemicals that's found in mature corn."
ALSO:
"Yes, baby corn has fewer carbohydrates than regular corn. Baby corn is picked before it matures, which makes it lower in carbs, starch, and sugar. A serving of baby corn contains around 4.2-5.3 grams of carbohydrates, while a cup of canned sweet corn contains around 30.49 grams. Baby corn also has a lower glycemic index than regular corn, which means it contributes fewer carbohydrates."