Episode 1205: Picture-Perfect Pozole Party, Rick Bayless "Mexico One Plate at a Time"
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- Опубліковано 13 лют 2023
- A giant pot of pork and hominy stew simmering over a wood fire (or in our modern kitchens, the stovetop) is a clarion call to a homespun fiesta. But pozole can be found in the abundant pozolerias around Mexico. Rick takes you inside two - Casa Churra in the bustling downtown and El Pozole de Moctezuma, famous for its Guerrero-style pozole and off-the-beaten-path location - before making a traditional pozole in his own kitchen. In Chicago, he steps through a showcase seafood pozole verde, rich and lush with velvety broth.
*Episode Recipes*
Classic Red Pozole: www.rickbayless.com/recipe/re...
Green Pozole with Mussels or Clams: www.rickbayless.com/recipe/gr...
Quick Pozole: www.rickbayless.com/recipe/qu...
Official Mexico: One Plate at a Time cookbook: rickbayless.shop/products/mex...
Rachel Ray needs to watch your videos to learn to cook Mexican food.. Thank you for the love and respect you have for our culture .
You nailed it. Her pozole is a huge mistake.
Lol
I was offended when I saw her make it!! Haha just been dramatic but it was bad!! COCHINADA
@Vicky P I agree when I saw how she made the Pozole I said that is not pozole!. She needs to learn.
I had to look it up. Hilarious.
I really like the "new" format.
Those in depth single topic videos right from th3 source are just what I was looking for
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The Mexican culture is based on respect and history, thank you for being respectful to the Mexican cuisine, Rick, Gracias ❤
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Will he can start by respecting the recipes and not using jack cheese and canned tomatoes on everything, that's the gringo style not the mexican style. It's all fake mexican what he's showing.
@@jj-bp3fr Rick is one of the biggest ambassadors and champions of Mexican cuisine and its complexity in the world and hes a gringo... Imagine talking crap about someone who has dedicated his life to sharing the beautiful cuisine and culture of Mexico.
@@TacoTimeTCG I think artificial intelligence wrote a rude comment under my account. I deleted it as it was not me. However, my comment about using canned food is right. As an embassador that Rick is and his passion for Mexican food, I am surprised he opted for cheap less than favorable ingredients . I think he tries to make short cuts for people such as using replacement ingredients and canned tomatoes, which is ok, but if your an embassador, pls let people know or teach the traditional way, then mention the shortcuts, but 1st teach the traditional way for those of us who don't want shortcuts and want the real taste bc after a while the food looses its real mexican taste and is no lo ger mexican. Mexican food is a UNESCO world heritage cuisine, this means it cannot be changed, if it is, it no longer is considered Mexican food (especially after all the ingredients are not even Mexican but imitation). Trust me, I love Rick Bayless, I'm his #1 fan, I've visited almost all the restaurants he has videotaped in Mexico City, I've even sat in the same chair or next to where he sat in the same restaurants. I've taken authentic cooking lessons in Mexico City where we used molcahetes, clay pots, and metates, even prepare our own tortillas from scratch so we do the nixtamalizacion with the corn on premise, so I do have an idea of what authentic is and respect his cooking, just that using canned tomatoes and Jack cheese are NEVER in any mexican cooking.
'Respecting the recipes,' that's another level of virtue signaling I haven't seen in a while...
It’s fun to see how excited Rick gets. I love Mexican food in Mexico.
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Perfect weather for a hot bowl of Pozole
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Love these series! Keep them coming Rick
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You not only make me hunger for theoriginal mexican food but the flavors of my anscestors.
I love pozole!
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Oooooo...I haven't had pozole in a few years. Such a wonderful dish!
Thank you for the quick pozole at the end, too!
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Saludos desde Honduras!!! Es genial este canal.
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Otro hermoso país. Soy Mexicana pero he estado en tu país, muy bonito también.
Pozole is my favorite dish (Jalisco style), a lot flavor, freshness and balance. Thanks for sharing.
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I have watched you for years!! Your videos never get old!!
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I just found out the other day that Skip Bayless is your brother. I'm fans of ya both!
Excellent episode Rick !!!
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This is one of my newest favorite recipes that I'm going to try I already know how to make it but it's got a few more tips
It looks delicious 😋 I grew up in Mexico and the food from my homeland will always be my favourite, there is lots of good food around but,Mexican food just is my # 1 choice. 👍🏼❤️🇲🇽 Viva México!
Awesome Episode!! Thank You Chef! And to all the people behind the scenes that make it happen!
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Truly you hit the spot on your comment 👌
In 1964 we rented a house in Chapala. We would never use the tap water for drinking or cooking. So your Mexico house must be updated. I love Pozole. I actually make mine with chicken. I ordered Mexico Oregano plants to grow this year. They are kind of hard to find.
Another excellent video. Love the mussels
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A thing of beauty!
Rick is invited to the carne asada at the family cookout. Shoot he can bring his topperware and get a plate to go as well. Love watching your videos.
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Valentine pre fix at Red O tonight. Thank you Rick. Fantastic Chef/Artist
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Rick you’re so informative and helpful. Thank you for your generosity in giving us the gift of your knowledge and your fabulous recipes. I’ve made this same comment to you so many times that my autocorrect gives me all the words!! I have become a much better cook because of your expertise. We love 💕 you!
Wow! Amazing
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Im from and live in Yucatan Rick, and as you should know we eat different in every place, where i am we make red pozole, the meats are in my house a mix of pork and chicken, plus we made extra red sauce so you can ad extra sauce, i like to brake the tostadas (corn chips) and ad it to the soup an also dip them in the extra sauce, some places uses cream on the tostadas, also the soup has onion while you do the broth, and is super sweet, we always fight for the onions LOL, the toppings are the same, radish (i like it in small squares), raw onion, lettuce and oregano!
That green pozole took me back to my grandma's cooking. She's the only one that made a good green in the family. The story of Moctezuma reminds me of the story of how pozoleria San Juan started In Chicago, at least that's what the family told me it began. Good pozole, nice place. Salutations Rick.
Rick Bayless is one of my favorite chefs he is so informative
There's a very good pozolería in Acapulco called Pozoleria Los Güeros. Yes, Thursdays only - make a reservation or go very early! I had to try all three versions they sell AND their sampler plate of little goodies. I was waddling all the way back to my hotel! They have blanco, rojo, and verde - which was my favorite. Well worth a visit if you're in Acapulco on a Thursday!
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You’re making me homesick!
wowowowow these latest set of 'deep dives' are absolute gems, love them
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I had never heard of posole until today! I was chatting with a friendly older gentleman in the veggie section who was commenting on how big the radishes were. He was excited because he was making his signature posole! I asked him to share it with me. It sounded similar to a pork hominy soup recipe I make, but on steroids, and you verified that’s basically what it is! I researched some recipes and SO glad I found yours! I love your channel Rick! I’ve always loved watching you since you were on PBS years ago! ❤
Oh dear goodness, that looks amazing
That step at 6:02 to sprinkle Mezcal over it is really cool. I really gotta try finishing my soups with a little booze!
Pozole the best for Sunday morning
Once again Amazing!!!!
Wonderful, and heartfelt thanks for your love of Mexican cuisine. We make pozole for new years.
I love Mexican Oregano. I grow it and use it exclusively.
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That intro music brings me back to when I used to watch this after school!! Wonderful episode, I loved the in-depth look at posole. My family makes posole every new year's eve, but we serve it with buttered and toasted bolillo rolls to soak up all the delicious broth. Is that just a regional difference from northern Mexico or Tex Mex cuisine?
Rinsing raw onion is such a great tip - thank you.
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This looks wonderful Rick. Now I have to convince my wife that a pigs head is necessary for dinner!
Hasta salive,que delicioso,se antojó.
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Awesome didnt know the green
Pozole is almost like the ramen of Mexican food when it comes to using different cuts of pork.
You are amazing. And even more amazing was finding your 'short cut Pork Pozole' using canned enchilada sauce. It's Sept 9 and I've been making a huge pot of red pork pozole for about a year. Make a big batch, since it's just me, and I do not have to cook for another 4-5 days. . What do you suggest I add to fix it as I do not want to throw it out. Pork came out delicious. Have to admit the garnishes are why I make this. Thanks a bunch for any suggest.
I freeze my leftover (which rarely happens) in ziploc bags
El mejor restaurante de pozole es potzollcalli en México o la casa de Toño para mi saludos ok bye bye
Love your channel and the MOPAAT series. Can you do an episode on something that would be great for a high protein low calorie meal prep, thanks
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I'm going to us shrimp 🍤
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Wondering if any seafood would work in place of the mussels?
Hi! Baylees can I have the Address of the Moctezuma Restaurant please!
Moctezuma, 12-E, Timbre Que Dice Pozole, Ciudad de México
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Oh! Thank you @Don Bushek
Rick...cuando harás lengua a la veracruzana?
Puedo usar en vez de chile ancho el chile guajillo?
I have found dry epazote online and the biggest complaint in the reviews is that there's no lease and it's mostly stems. I went to my local Mexican store and I found the same thing with their dried epazote. Where do you get dry epazote without all the Woody stems?
Comfort food
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@8:35, I thought nixtamalized corn doesn’t keep long after its process has been completed. How do they manage to sell it like that, unless it’s from the same day or at least refrigerated?
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Is there a chicken posole or vegetable posole? Allergy to pork and pork byproducts. Gracias 🌺
Totally, it’s very common to prepare chicken pozole too, shredded breast actually
Would crab meat be a good substitute for the mussels in the green pozole?
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Para elevar el pozole al terreno de los dioses sólo hay que ponerle aguacate 🥑 🥑 🥑🥑🥑🥑🥑😈😈😈😈
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🥰🥰🥰🥰🥰🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽
I agree 99% Lettuce tho on posole?
Rachel Ray needs to stick to making Hamburger Helper. She's a joke. "Hey, Rachel! the recipe is ON THE BOX."
I prefer white pozole.
Ok. First: Thank you for sharing these great recipes.
Second: Why don't you pour some of the broth through the adobo in the sieve to get all the chili goodness? Or clean out the blender with some more broth? (I'm sure it's a chef/time management thing but I see this all the time on your channel and on others.)
Third: Why not add the sardines into the blender with the tomatillos? Just seems like an added step to mash them.
Finally: I hate having to shell clams or mussels or shrimp when served to me in a dish. Just seems like that's one point when you want to remove the meat from the shells before serving. (Maybe arranging a couple of empty shells on top with some parsley to let the guest know what is in front of them.)
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I love the taste of the Mexican oregano available around here, but I do not like having to constantly go through it and fish out the stems. They always poke random places in my mouth.
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100th comment
Rick Bayless is brown idc! Lol Rachel ray needs to subscribe and study your videos!
I can no longer make orxeat posole after learning that it was the soup made from human body parts after the aztecs did the ritual sacrifice.
those that do not like the smell, or taste of raw onions do not deserve to eat
I'm allergic
Shows you how Pozole is not from New Mexico or south Colorado and is not spelled posole
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I’m Mexican and I’m sorry but that pozole verde with sardines mmm no thanks 😅
Mea Culpa but when you switch from pork to sardines you ruined the dish. I've never seen pozole served this way.
The only bayless worth watching. Skip is nothing more than joe Biden on espn.
I DONT LIKE THAT YOU CHANGE OUR MEXICAN RECIPES!.....SORRY!
Sorry not a Bayless fan.