UPDATE: Audio looks to be in sync again, thank you for your patience, please Share, Like and Subscribe, and keep warm by making your own plato de pozole. ^_^
I had a coworker who used to bring in a huge crockpot of posole without the chile, and a smaller crockpot of chile so you could make your bowl to your desired level of flavor
@Angel-Otk at least in Albuquerque, there is very much a difference between chile, chile peppers, and pepper. If you ask for "pepper" you aren't going to get passed the "chile", the soup/sauce made from chile peppers
I'd love to go to a 'Tasting History' restaurant, imagine how cool it would be to go somewhere and get to try 4000 year old Babylonian food or Aztec food, even if it was modern takes on those dishes
I'd love to see José try it to judge if it's close to your MIL's. It's so sweet of her to not only share her recipe but allow you to share it with us! Please give her a hug for us Max!❤
@@darrensanderson1031 Very huge. Every family has their own variation, and most recipes are passed down by families. When your MIL teaches you how to cook something and gives you permission to share, it means that she truly loves you as her own.
My Mexican-American roommate I had in college's mother came to visit us one time, and she taught me her pozole recipe, and it's one of my favorite things to whip up and feed myself on the cheap for days. It's a pozole verde with chicken, with poblanos, tomatillos, and lots of fresh parsley and cilantro for its blended sauce (with onion and garlic of course), giving it a wonderful, beautiful deep green color. I like mine with raw onion, avocado, and lime juice
I love pozole verde *SO MUCH!* My preferred toppings are pickled jalapeños, raw onion, radish batons, lime juice, chopped cilantro, and sour cream. It’s more than a hug, it’s a comfy blankie for the soul ❤ 😊
Congrats on reaching nearly 1,000,000. Also suggestion for a future video, since you've done multiple chinese dishes, how about one made by the Chinese diaspora that gave chinese restaurants mass popularity in America: Chop Suey.
*I wonder if woke people will start saying: "Your culture is based on slavery and human sacrifice!"* No. it was the ancient world, and things change over time. Just like modern Thanksgiving here in the US.
@kaylizzie7890 When he talks about the captives, it wasn't for a festival. They did this so young soilders can become stronger by killing the opponent he captured, thus elevating his status in the aztec community, while they might of had a festival and this happens it wasn't because they wanted to react something. He got that from a Spanish writer. Then he follows it up by saying the mass sacrifice must have been a part of one of those festivals. Which is just untrue. The fact is we don't know what happened. Mesoamerican scholars believe there was a horrible drought or famine, so they did mass sacrifice so rain would come so they could grow food. Or they caught a disease which came from South America from eailer Europe explorers and the mass Sacrifice was a way of them trying to stop the spread. So it wouldn't hit the main part of the empire. Of course spanish missionaries destroyed alot of aztec history, so we don't really no for certain.
Your MIL's recipe looks and sounds fantastic! Years ago when I was in Puerto Vallarta, the concierge at the hotel kept trying to get my friend and me to go to some gringo restaurant that served "authentic Mexican fajitas." We balked, so she had our cab driver take us to another place, which turned out to be closed. We figured she was expecting us to have him take us to the place that probably gave her kickbacks for recommending it and instead asked, "Where would YOU go if you wanted real Mexican food?" "You mean, like pozole?" "YES!!! YES!!! EXACTLY!!!" He drove us to a little hole-in-the-wall place where nobody spoke English. Fortunately, I spoke enough Spanish to order for both of us, and we had one of the best meals of our trip.
Max, you can put as many dried chilis in your Mexican soup as you like because, as Chef John would say, you're the Detective Frankie Rizzoli of your pozole.
I just screamed and woke up my dog. This is my favorite food ever. It's as necessary as a tree at Christmas time. My Grandad taught me how to make it. I keep any leftovers on the freezer for days when I'm low or just need a hug in a bowl. Thank you for this episode.
It’s so cute to hear you say “mother in law”. Congratulations again on the wedding. I’m so happy for you, and it’s great that you have a good relationship with your in-laws 🤍
I wonder how Max's posole compares with his mother in law's. I hope an episode of José's Ketchup with Max will tell the story of her teaching Max how to make it. 💖
I'm 60 years old. My grandmother's recipe used oxtail as the meat. This was inexpensive because there's not a whole lot else you can do with it other than a soup or a stew. We never had any of the garnishes or condiments. Just four or five bowls full and a bunch of tortillas and you are good to go!
Unfortunately, oxtail is expensive now... possibly because of the bone broth craze... even ham hocks are expensive now, and split pea soup without ham hocks isn't true split pea soup lol
Hello. Geez you sound like my brothers as teenagers. Mom always said they had hollow legs when they came to dinner! 4 or5 bowls. I find just 1 to be extremely filling!
Being born in the US, but growing up in a rather traditional Mexican household, my sibling and I (both male) weren't really shown how to make any of the traditional recipes, as it was usually passed down matrilineally. However, in my adulthood, I've strived to take on as much of the dishes of my heritage as possible, and have taken on nearly all with the exception of menudo or pozole. However, with the knowledge that your recipe comes from a rather contemporary, but still traditional source, and looks easier than I previously thought, this Christmas might just be the time for its debut. Great episode, as always!
@@sasquatchdonut2674 If you're fairly light on the seasoning then soups and stews seem to improve with the aging but too heavy handed and some flavours get overpowering. I tend to use a slow cooker for mine and then let them cool before final seasoning, it's the only way I can make sure I haven't overdone it as I'm usually making half a dozen meals worth.
I’m so happy that you made an exception to your rule of using written recipes for this one. And since it comes from Jose’s great-grandmother, I’m sure it goes back at least a hundred years.
Recently started listening to Ketchup - I’m glad to know it’s Jose we have to thank for the fantastic CC. I’m autistic and have hearing issues, both making it hard to watch an otherwise wonderful show like this and it’s a rare gem to find so much care put into the subtitles on this website. So a big, warm thank you, Jose! :)
Tasting History’s CCs are among the best I’ve seen on UA-cam. I’m not HoH, but I do have trouble processing what I’m hearing, like many autistic people.
Coming from South Texas, replace the pork with panza (cow stomach) add the pigs feet and you got Menudo. My mother made meudo for all the family gatherings. It was not Christmas unless it was menudo, tamales and pan de polvo. Also great for sobering up after a night of party or curing the hangover the next morning. Great video...!!
One of the things I do to save some time is to make the chili sauce ahead of time. I cut the chilis into pieces, then dry roast them in a pan to get them a little smokey, then submerge them in water and simmer them for about 5 minutes. Then I blend them until smooth, pour the sauce into ice cube trays, and freeze them. The frozen cubes can go into a freezer bag and can be used whenever you want, including in other dishes.
I worked at a restaurant and one day during downtime the cooks made some food. I asked what was the red soup was and they told me pozole and offered me some. It's absolutely delicious. If you don't like hominy don't eat it, otherwise I would say definitely try it.
Pozole is how I found out that human flesh and pork have a similar taste, which I learned from doing a presentation on a dish from a Spanish-speaking country in Spanish for Bil 1. Interesting history & a tasty dish.
When I was dating my daughter’s mom, her grandma would make this for big family dinners, and we put tostones in it instead of radishes. But I never knew what it was called. Thank you for helping me get a piece of that back to share with my daughter now.
I'm pretty sure it happened they were like we are just going to pretend it never happened and we are not writing that part down I saw in my mind a aztec handing food to someone who does not speak same language and then someone walks in smacks it out of his hands and says Don't Eat That!
I do content on Mesoamerican history, so I wanted to give some clarification and correction on a few points: Regarding what is said at 8:45, while archeology DOES support that sacrifices by the Mexica of the Aztec capital of Tenochtitlan could occur at large scales, "thousands in a short time" might be too high. I believe the specific incident being referenced here is the alleged 1487 reconsecration of the Great Temple, where it was said that 80,000 people were sacrificed in 4 days. However, basically no researchers take this figure seriously: Not even the gas chambers in WW2 worked that fast, and actual archeological evidence disputes it: Excavations show that from 1486 to 1502, only 600 skulls were deposited to one of the two Skull towers by the Great Temple, and that the larger skull rack held roughly 11,700 skulls at it's maximum extent While there are points of ambiguity (how often the rack was cleared, what % of victims had skulls placed there/to the towers, etc), unless you believe that the rack was filled regularly every few years (and I think few researchers would argue that), then the current archeological evidence would support thousands, maybe only hundreds, of people being sacrificed per year, not per week. Additionally, the sort of heart extraction ceremony described at that part of the video, or the gladiatorial ritual at 8:20, isn't specific to offerings to Huitzilopochtli: The exact excerpt given for the gladiatorial ritual for example was taken from the Florentine Codex's description of Tlacaxipehualiztli , which was primarily a ceremony to Xipe Totec. Gladatorial sacrifice and heart extraction were used in a variety of different rituals to different deities, though as noted in the video, most religious offerings didn't involve sacrifices at all: Most were offerings of small amounts of blood, or of food, animals, ritual art, etc. As notes at 9:45, while it is easy to look at these practices as barbaric, in reality they were viewed as formal religious ceremonies, not bloodsports with cheering hedonistic crowds. In some cases, like the Toxcatl festival, the main sacrifice had months of ritualistic steps and duties they had to preform prior to their sacrifice, living as the god Tezcatlipoca, visiting specific shrines, etc. Indeed, some accounts say that the captive soldiers being sacrificed would even be mourned by their captors, who they may have lived with for a time (some accounts also say that in addition to or rather then the victims flesh being given to royalty/nobility, it would have been given to the captor, or inversely, given to the people, EXCEPT the captor who couldn't partake). And contrary to what is said at 10:25, the victims would have been well aware of all this symbolism: Sacrifice was a pan-mesoamerican practice, all of the other city-states and kingdoms the Aztec interacted with had, at least to an extent, similar practices. Lastly, and this is the most complex bit, Huitzilopochtli isn't quite the "Sun God", but this is a pretty common error and it's sort of a nuanced topic, but i'll try to sum it up simply. Many of the creation myths we have recorded of Aztec mythology have the world and it's people being cyclically created and destroyed, with each of these ages being named after and watched over by a god acting as the Sun. Which gods are which suns varies between accounts, but in most of the myths, the current sun is created by the god Nanahuatl jumping into a sacred bonfire to become Tonatiuh, the sun. There are no versions of this myth that place Huitzilopochtli as the sun. Rather, the myth described in this video, with Huitzilopochtli slaying his sister Coyolxauhqui and the Centzon Huītznauhtin, is merely an allegory for the rise of the sun and the moon/stars every day and night. So it is less that Huitzilopochtli and Coyolxauhqui are the literal sun and moon (which are different deities) or the sun and moon gods/goddesses, so much as that they may have some solar and lunar associations (and even then, I have seen some researchers contest that the myth has any solar/lunar associations at all!). Of course, this is a pretty subtle distinction, so even some good sources will sometimes call Huitzilopochtli "the sun god", or mix stuff up even further and blend stuff from the New Fire Ceremony (which occurred every 52 years, and is a ritualistic recreation of the creation of a new sun) and state that Huitzliopotchli needs sacrifices to fight off the tzitzimime (a group of lesser deities associated with stars, who were thought to devour the world/sun if the New Fire Ceremony wasn't preformed) every night; when in reality as far as I am aware there are no actual myths about that, and THAT is probably where you're getting the "sacrifices are needed for the sun to rise each day" thing from (To my knowledge, there is no specific version of a creation myth where sacrifices are needed for the sun to rise each day: There are, however, myths where the gods sacrifice themselves to create the sun, such as with nanahuatl, or to move the sun through the sky, or to create humanity, etc, and sacrifices are symbolically repaying this debt. Some interpretations of Aztec religion involve an exchange of an energy force sacrifice might be repaying, or even the gods themselves or reality being just different forms of energy, which ritual cannablism would have tied into too) That being said, Aztec/Nahua deities tended to have their traits or identities mix or blend into one another, so which gods are actually distinct deities or are aspects of one another can be hard to suss out (see also what I said above about gods perhaps being fluid or not strict entities, but merely abstractions of an energy force) so while there is no literal singular Nahuatl or Spanish source dating to the 16th or 17th century I know of that features Huitzliopotchli as the 5th sun (I have seen somebody claim that he is shown as such in the Codex Ramirez as "The Blue Tezcatlipoca", but the "4 Tezcatlipocas" and Huitzliopotchli as one of them seems to be a misreading of the original source, see ClickyPenned on twiter) or him fighting of the Tzitzimime, that sort of fluidity between deities and their roles is a real thing and may play a part here (Indeed, there are some iconographic ties between Coyolxauhqui, her/Huitzloptuchli's mother Coatlicue, the Tzitzimime, etc)
Wow, thank you so much for this fascinating write up! It's so hard to get real scholarship on these matters. Unfortunately, we are often fed the Spanish versions which were not at all unbiased. I really appreciate hearing another, more scholarly take on what we know of Aztec religion. I've always found Tezcatlipoca interesting, do you know of any scholarly sources on him?
@R. P. That's understandable, but the way I like to think about it is that plenty of other cultures have forms of religious violence and conflict: in Eurasia, for example, there were holy wars, purges, inquisitions, etc. I'm not going to try to say that Mesoamerican sacrifice isn't bad, but I WOULD argue that it's no worse then those things. It's just that those forms of religious violence where people are killed for worshipping other gods/in other ways is what we're used to in western history, wheras religious violence focused around killing for your own god isn't as common and seems more strange, even though both are fundamentally killing for religion.
@R. P. it is almost unimaginable now. However, for them, these were sacred rites and I don't know that that should be ignored, either. They would not have considered it murder, and it's likely the victims did not either.
@R. P. I get what you're saying but if those people grew up in that culture and with that religious ethos, it's not horrific to them. Would I like to see people sacrificed that way today? Of course not, but I guess I'm a bit more pragmatic when it comes to history just because we cannot know the religious tones of it for them. We just don't know what the deeper dive is in these situations and so I feel that I can't really judge that. Looking from outside many centuries later, it sure does look awful, but the Spanish made sure that future generations would have no access to their deeper religious beliefs and philosophies. The Spanish destroyed Aztec books wholesale, very few of them remain. I find that horrific, as well.
the idea of food that absorbs your emotions is kind of cool. I would see if I could focus my mind on one of the specific moods from the dictionary of obscure sorrows and then serve it to my family so we can all get contemplative & philosophic together
It is actually a hangover cure. It's common in Mexico that after a big party where pozole is served, guests return the next day to what is called "el recalentado" or "the reheating". Basically the leftover pozole is reheated and served again to the guests, because as Max said it tastes better the next day, and of course because every Mexican knows that Pozole makes an excellent hangover cure.
For a number of years I have been invited by friends to their New Year's Eve meal of Pozole, which is made by the Mexican-American father/husband in the family. As an additional topping, they include Chicharrones, the Mexican snack made from fried pork skin, rinds, and cracklins. And yes, as you noted, this meal is indeed the edible equivalent of a warm and satisfying hug! Thanks for sharing a great recipe and a great (albeit somewhat grisly) bit of history.
I had a friend that used to invite me over for his mama's pozole at Christmas. She did the chicharrones, too, but had also added a purely American touch to it: crispy French's fried onions.
My mother's family also had pozole for new years also. I do question whether there really was human flesh being cooked. The Europeans had good reason to paint Natives as savages. And also, there is room for misunderstandings... 🤷
I recently learned about pazole a few months ago and was wanting to make it. I guess if it's traditional on New Yeras, that's a great time to do it. Any tips for a newbie?
@@skullykittie9889 ... I fear my own cooking skills are limited to being a "Tasting History with Max Miller" fan, but Max's recipe definitely aligns with the version I have eaten (which makes sense, since both seem to be recipes from Mexican-born sources).
I literally just made this for the first time last weekend! Turned out great. To anyone else that will attempt to make this, I can not stress enough how important it is to get pork shoulder. Great flavor and texture, and you can toss the whole thing in. Slow cook it til it falls right off the bone and shred it.
Chicano here from south Texas. I really appreciate how you approached this subject. There are many pozoles and many interpretations of its origins, but I think you’ve nailed it. I especially appreciate your reverence to the preColombian aspects without glossing over the unsavory bits. Good job. Viva La Raza
In my family we make pozole and menudo for the holidays every year, it such a wonderful feeling to make a big steaming pot on cold colorado winter evening and for us all to gather and enjoy a big warm hug in a bowl.
Here in Mexico there are many small stands that serve pozole, not even just restaurants or fondas but normal houses, they serve it on Sundays, idk know why but my mother told me its because they help to cure hangovers (People usually drink alot in Saturdays), those places have some sign that says something like "Rico pozole los domingos" or something along those lines
Easy to make! I make it frequently, especially in cold weather. Its my grandfather's recipe and he's from Guadalajara. The recipe is exactly like the one in this video, but we do use trotters. Garnish w/ diced onion, jalapeno, radish, cilantro and lime. You will not be disappointed.
Watching our face as you tasted this dish made me smile. It looked like you were remembering something truly heartwarming. Hope you and your family have a wonderful holiday season and I can't wait to see what you have to teach us in the new year.
Also, on a dark note...if anyone from the sword/weapons community knows how absolutely nasty the Macuahuitl (Aztec obsidian sword) was, then imagining four dudes ganging up on one with Macuahuitls and killing him would be absolutely GRUESOME. Oof. It would be like being beaten to death with a cricket bat that has large, breakable razor blades embedded in it.
More like a sowrd it was like a giant cub with blades, the strenght of the Macuahuitl (or Macana as is also known) was so strong it could behead and eviscerate human beings and horses.
12:57 "the flavours really develop over the next few days", ah, so just like with bigos then. Truly an attribute of a good Christmas stew! Also, if you ever did an episode on bigos, or Polish hunter's stew, I think I'd die a little bit from happiness!
Love polish cooked sauerkraut. What is the secret to making it so nice? In Sweden I can get Polish made sauerkraut, but I have tried everything to get it that perfect balance of sweet, soft and slightly sour.
I love pozole soo much, It's one of my favorite foods, my friends tell me my pozole making skills are good, but I still cant get it to taste like my mom does it, she makes a super delicious pozole. Good job following that recipe! It kinda makes me a little nostalgic because we recently lost my mother in law and she used to make green pozole that I never quite learned how to make, I really miss her
@@ivetterodriguez1994 Actually I don't but if you use it ads additional tastiness , I use them on " frijoles charros" don't know how that can translate.
Delightfully, my mom also learned to make pozole from her mother-in-law (my step-dad's mom)! We always have it for Christmas eve dinner, and my mom always sends me home with leftovers (it really does taste even better the next day). It honestly doesn't quite feel like Christmas to me without the smell of pozole simmering away in the kitchen
I love that you did one of your mother in law's recipe!! :D Thank you for making another great video about mexican food/culture and explaining more about the real history of Mexico.
In my family, white pozole has been a tradition for generations. According to customs, only women were allowed to learn how to prepare it because of Catholic biases. I became the first man in my family to learn the secret recipe of my family and it's awesome to see this recipe that is so dear to me being featured in tasting history.
In my family here in mexico, men and women cooked this, depending on the day. Nothing about Catholic bias or customs. But sure blame it on our religious ideals.
My family has always made white pozole, never, ever heard of that rule, much less because of some catholic bias... I am mexican, living in México, and worse, practicing Catholic.
Has nothing to do with Catholicism. It’s Mexican culture using God as an excuse to be sexist. Mexicans tend to do this and is why many younger Mexicans are turning away from Catholicism. It’s always used as a punishment or gets in the way.
The first time I had this my grandfather made it. It was the most delicious soup I've ever had. I will never have it again but the taste will stay with me.
Your ability to impart history to your students and fans is magnificent; truly engrossing and concisely told. You are the best teacher with the most fabulous hair! Bless your mother-in-law for sharing her delicious recipe and bless her son for being your wonderful husband. Cheers to you and yours for a very happy holiday season.
Pozole is one of my favorite dishes 🖤 thanks for showing an authentic recipe and for speaking of the subject regarding the Aztecs with so much respect, Max.
Oh sí, hora del sacrificio. Max, I really can't wait for you to hit the million, I'm so proud of your content as I've been watching your videos since almost the very beginning.
I'm Mexican, we usually eat pozole in September because of the "fiestas patrias" but you can have it whenever you want and it's deliciously easy to find. 🌸✨💖 I love your channel
Yes I make this every year for my family. Learned from my grandma before she passed away. I wish I would've gotten her Spanish rice recipe to go as a side.
This is interesting, especially in seeing the recipe. My mom and I made pozole last week and it was dramatically simpler than this (we just chucked a pork shoulder in a Dutch oven with a diced onion and the spices) and added the hominy towards the end. Really good video, always love watching your content!
My mom always made white pozole. Its a lot of peoples favorite dish. Not so much mine. BUT, then my mother in law made red pozole and damn, its my favorite dish now
I also learned how to make posole from my MIL. Interesting to see the subtle differences between the Mexican version and the New Mexican/Native American style my in-laws make. Great video as always, Max.
I really love your videos, especially and I can't lie here those about Mexican food, because I'm Mexican and love cooking, I can percibe the respect and love you put into the research and making of our dishes, that makes me very happy and also makes me watch every video of yours knowing that I get info of quality, no matter the origin of the dish. Thanks for the beautiful work you do
My MIL taught me the family recipe for Pozole and it's my absolute favorite dish! Ours is pretty similar, but we add beef ribs/meat, and add california chilis, a bit of cilantro, garlic, and onion to the blended sauce, and a poblano to the meat while it's boiling as well as onion. Just gives it even more flavor!! I watched this with my husband and he LOVED that you specifically recommended using Knorr bouillon-- that's exactly what my MIL (and now I) use in almost every soup recipe we have!!
Pro tip on dry chilies: Lightly toast in 325f oven for 1-2 minutes. Or toast in a dry pan over med/lo hear until they puff slightly and start to turn color. Careful they go from toasted to burnt very fast. Can’t walk away from this one. Two benefits to toasting: 1) greater flavor 2) you can break off the stem side and the seed pod together and shake out excess seeds before transferring or covering in hot water for soaking/rehydrating.
Pozole is comfort food! my mom found a recipe for green pozole with shredded chicken. it's so good! i tend to add some shredded cheese and, of course, avocado to mine (i do the same with tortilla soup)
some of the latino ladies at my old factory job brought in empinadas, red and green tamales and white pozole around this time of year. I miss those times. those lunches warmed up my soul in the cold MN winters.
I had Pozole on a trip to Mexico and have been addicted ever since. There are not a lot of Mexican restaurants here in Cleveland, so I had to learn to make it myself! So rich and delicious.
Not sure if your talking about Cleveland, TN or Cleveland, OH... but if your in Ohio then check out la casita, la mexicana, and cocina elvis in Painesville, OH. About 20min east of Cleveland.
Tammi thanks for the recommendations. Do you know if any of them serve pozole? I should have been clear that I have not been able to find a Mexican restaurant in Cleveland Ohio that serves pozole
Max, I must say, I watched your channel for so long, so many recipes and interesting history facts I never would have come across, thank you for doing this and keeping touch with your subscribers, I wish you a happy day/night
Soup is always better the next day. My husband absolutely loves pozole on s cold day. We've had a really rough few weeks, and he's been an absolute rock star. Thank you for posting this. I'm definitely gonna make this for him.
I’m a new follower so excuse the appearance of a delayed comment. I’ve been looking for a decent replica of a batch of pazole made for my honeymoon through a blizzard in Colorado in 1983. That pazole kept us warm. My in-laws were from a tiny village in the gila wilderness (NM) that knew their Mexican food! The pazole I’ve come across in the years since has not even come close. But this... THIS! This is what I call pazole! Just finished making a batch. Cannot WAIT to share it with my daughters that have heard about pazole, but had yet to experience it. Now they will know. Oh yeaaaaa... Thankyou soooo much for this!!
I just recently discovered your channel and i have binge watching your content, my mom made her pozole estilo Jalisco and she always used both pork and chicken she cooked both meat separate and then shred the meats keep them separate and on a big pot mix both stocks then on a cheese cloth she put all the spices plus a piece of stale bolillo to thicken the broth she so it this way so you just have the flavor of the spices and not chunks of them floating in the stock then to serve you put a bit of the shreded meats on the palte the broth with the hominy and we garnished with radishes, lettuce, a bit of dieced jalapeños and onions lime and eat it with tostadas
theres no publicly available recipe for authentic pho, you wont taste it at home, unless you marry into a vietnamese family, and even then you will only get to taste it and never know the recipe. At least thats what it feels like… ALL THE ONLINE RECIPES I TRIED ARE TERRIBLE and do not taste like the pho you get at restaurants at all. Its unlikely miller will have better luck.
Mother inlaw is close enough to a grandma for me to be happy to hear him getting the recipe from her. I'm all for knowing family like that because I have a relative I've seen every now and then over the years who spoke Italian and very very little English. She knows some now, but it's broken, mixed with Italian, and heavily accented like she is still speaking Spanish.
I too had a friend who 'spent all day' with his Father-in-law making Pozole for New Year's. Here in San Diego we are blessed with a wealth of Mexican Restaurants, many going way past the 'typical chains' to represent authentic regional Mexican cuisines. One example is a Carnitas restaurant that deep fries the whole pork roast instead of slow cooking it with sauce (though they have this too). So good, Michoacan style, with the crispy bits on the outside. Another (unfortunately short lived) place featured dishes from Southern Mexico, including a Pozole which used a very old variety of maíz that I'd never seen before; about a third larger than regular hominy, and bluish colored. The owner said they had it sent from home. Oaxaca, I think. I didn't miss where Max called the process of turning corn (maíz) into hominy 'amazing'.
I may have some leftover guajillo chiles from the pork tamales I will be making later this week. This would be the perfect dish to use them for! I normally make green pozole but would love to make red!
Kudos for keeping it true. As. Mexican, I love seeing how serious and respectful you were while speaking about pozole and its origins (same goes for all your videos, which is why I absolutely love your channel). Great job!!
I was so excited to see him make pozole. I made a huge pot of it last week to freeze for the coming winter months. It is a great way to warm up on a cold day.
When I was still working, our cafeteria made posole every Wednesday. I love the stuff, and I learned to make green posole when I lived in New Mexico. In fact, I just might make some, if we have the ingredients.
My wife and I cook Posole at least once a month. And canned precooked hominy is verboten! Dried maize (preferably the huge kernel variety) soaked overnight and then added MUCH earlier absorb much more of the flavors, while maintains that amazing “al dente” texture.
Pozole follows the same rule as most good soups, stews, and chilis: the best bowl is the last one in the pot. That’s why my own chili recipe calls for it to be refrigerated overnight before serving the first time. I’m going to have to try making your MiL’s recipe this holiday season!
It's super easy I'd say a must try, and the chili paste can be made in big batches and frozen down in portions so you can make the dish easily with no prep 😋
YESSSSS! I'm usually a pozole verde kind of guy, but only because my insufferable partner won't eat pork. I can live vicariously through this video. And yes, good mood is essential. Music you like and low key dancing/bopping is highly indicated.
My husband stopped buying bulk pork because I became intolerant to it this spring/summer. He loves his bacon, so it hurts him a lot. However, when I cook his pork, I cook my turkey alternative so we can still eat the same breakfast.
@@melanieortiz712 Supesto que si, but as far as pozole goes, pork is magical, especially when it's forbidden. No worries, though, I make a batch of this kind of pozole once a year and share with work. That's coming up in a couple of weeks.
I picked up the recipe for a red pozole in New Mexico, and what I got was about as simple and easy as a stew can be, and yet still incredibly toothsome and delicious. Everything goes into the pot except the hominy, which is added ~20-30 minutes before serving, and it's garnished with white onions, chopped chilis, and radishes (Mexican colors again.) The recipe was where I learned the trick of putting an entire uncut head of garlic into the pot and fishing it out before serving. There must be a near infinity of recipes and variations by now.
Whew, I usually have a good laugh or two to your delivery during your videos, but this time you kept rolling out the hits. By far my favourite of your vids. Happy to have found you and always a pleasure!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
UPDATE: Audio looks to be in sync again, thank you for your patience, please Share, Like and Subscribe, and keep warm by making your own plato de pozole. ^_^
I was wondering if it was some sort of foreign language voice over bit at first 😂
I was just about to heckle you ;)
you make fantastic, quirky historical foods every dang week. i think a mistake's okay, we can deal for a bit~
I thought you'd decided to do the video in Spanish then voiced over it in English :P
I thought I was losing my mind for a minute there 😅
I had a coworker who used to bring in a huge crockpot of posole without the chile, and a smaller crockpot of chile so you could make your bowl to your desired level of flavor
Yeah! Totally an option. In fact I could've added more chilies into mine, and it really does give it a nice color
Why don’t y’all just say pepper?💀💀cringe ash
@Angel-Otk at least in Albuquerque, there is very much a difference between chile, chile peppers, and pepper. If you ask for "pepper" you aren't going to get passed the "chile", the soup/sauce made from chile peppers
@@Angel-Otkhere in California we also say chile, as “pepper” refers to ground black pepper, and in Spanish it’s the proper word to use also.
I'd love to go to a 'Tasting History' restaurant, imagine how cool it would be to go somewhere and get to try 4000 year old Babylonian food or Aztec food, even if it was modern takes on those dishes
That'd be amazing.
Ooo, that's such a good idea!
Great idea!
I would go!
Genius
I'd love to see José try it to judge if it's close to your MIL's. It's so sweet of her to not only share her recipe but allow you to share it with us! Please give her a hug for us Max!❤
This!
Like, how huge of a show of love and respect is it that MIL allowed her family recipe to be shared by Max like this?
@@darrensanderson1031 Honestly Max is so lucky! Every time he talks about his family he shows such love and it gives me the warm fuzzies!
Swagra❤
To be fair though, it's a pretty standard pozole recipe!
@@darrensanderson1031 Very huge. Every family has their own variation, and most recipes are passed down by families. When your MIL teaches you how to cook something and gives you permission to share, it means that she truly loves you as her own.
I feel that the contrast of Max going from "THEY KILLED PEOPLE AND ATE THEM" to "It's like a hug!" really captures the essence of this channel.
At least in America symbolic religious cannibalism is still happening. Just without the dead prisoners.
Hey c’mon. It wasn’t everyone, just most people eating people. And it wasn’t all of the time, just some of the time… you know festive occasions.
My Mexican-American roommate I had in college's mother came to visit us one time, and she taught me her pozole recipe, and it's one of my favorite things to whip up and feed myself on the cheap for days. It's a pozole verde with chicken, with poblanos, tomatillos, and lots of fresh parsley and cilantro for its blended sauce (with onion and garlic of course), giving it a wonderful, beautiful deep green color. I like mine with raw onion, avocado, and lime juice
The ingredients for green pozole is the same as green rice, minus the tomatillos and hominy.
it's sound like pozolillo :) i love it...
I love pozole verde *SO MUCH!* My preferred toppings are pickled jalapeños, raw onion, radish batons, lime juice, chopped cilantro, and sour cream. It’s more than a hug, it’s a comfy blankie for the soul ❤ 😊
Throw some cilantro in there and your golden.
I need this recipe ASAP
Spartans: we have Melas Zomos, truly the most hardcore dish.
Aztec priest: hold my pulque.
ah pulque i see you are a man of culture
As someone whose ancestors hailed from nearby Sparta, I totes agree with this assessment
As someone who hails from the Spainish Conquistadors who traveled to South/central America and I think it was quite funny😂
Tasting History is closing in on ONE MILLION subscribers! So make sure you're subscribed so we can make it by Christmas. 🎄😊
Congrats on reaching nearly 1,000,000. Also suggestion for a future video, since you've done multiple chinese dishes, how about one made by the Chinese diaspora that gave chinese restaurants mass popularity in America: Chop Suey.
Congrats! Your videos are always a highlight of my week!
And then we get Max-I-Million: The Food Musical!
Your channel grew so fast! I still remember when you were under 100k which feels like yesterday haha. Congrats!
*I wonder if woke people will start saying: "Your culture is based on slavery and human sacrifice!"*
No. it was the ancient world, and things change over time.
Just like modern Thanksgiving here in the US.
I love how you can tell how much Max loves and respects his husband’s culture. And they way he talks about his mother in law is just precious 🥰
I want to see wedding pictures!!!
As a native mexican he got so much of the history wrong.
@@JDp892 like what?
@kaylizzie7890 When he talks about the captives, it wasn't for a festival. They did this so young soilders can become stronger by killing the opponent he captured, thus elevating his status in the aztec community, while they might of had a festival and this happens it wasn't because they wanted to react something.
He got that from a Spanish writer.
Then he follows it up by saying the mass sacrifice must have been a part of one of those festivals. Which is just untrue. The fact is we don't know what happened. Mesoamerican scholars believe there was a horrible drought or famine, so they did mass sacrifice so rain would come so they could grow food.
Or they caught a disease which came from South America from eailer Europe explorers and the mass Sacrifice was a way of them trying to stop the spread. So it wouldn't hit the main part of the empire. Of course spanish missionaries destroyed alot of aztec history, so we don't really no for certain.
@@JDp892Did you get this from an Aztec writer?
Your MIL's recipe looks and sounds fantastic! Years ago when I was in Puerto Vallarta, the concierge at the hotel kept trying to get my friend and me to go to some gringo restaurant that served "authentic Mexican fajitas." We balked, so she had our cab driver take us to another place, which turned out to be closed. We figured she was expecting us to have him take us to the place that probably gave her kickbacks for recommending it and instead asked, "Where would YOU go if you wanted real Mexican food?"
"You mean, like pozole?"
"YES!!! YES!!! EXACTLY!!!"
He drove us to a little hole-in-the-wall place where nobody spoke English. Fortunately, I spoke enough Spanish to order for both of us, and we had one of the best meals of our trip.
Max, you can put as many dried chilis in your Mexican soup as you like because, as Chef John would say, you're the Detective Frankie Rizzoli of your pozole.
And don't forget to give the strainer oOoOoOld tappa tappa to get all that chile out
@@AltimaNEO As always, enjoyyyyyyyy
And a pinch of cayane on the top for good Chef John measure
Love the Chef John reference, well done
No, too many chiles ruin the flavor, it will taste off not spicy just not good
I just screamed and woke up my dog. This is my favorite food ever. It's as necessary as a tree at Christmas time. My Grandad taught me how to make it. I keep any leftovers on the freezer for days when I'm low or just need a hug in a bowl. Thank you for this episode.
Our cuisine may differ but don't we all have our "it wouldn't be the same without it" festive food? 😋
@@michaelpettersson4919 indeed, I believe we do!
Any missing humans when you make it?
I haven't even gotten to the video and this made my day to read. It's so wholesome.
@@Elleoaqua not yet
It’s so cute to hear you say “mother in law”. Congratulations again on the wedding. I’m so happy for you, and it’s great that you have a good relationship with your in-laws 🤍
Thank you 😊
I wonder how Max's
posole compares with his mother in law's. I hope an episode of José's Ketchup with Max will tell the story of her teaching Max how to make it. 💖
@@lyra2112 Better yet, let's have Jose's Mom on Ketchup as a guest !
@billycathcart That's a great idea!!!
I thought the same thing!!!! So sweet
I'm 60 years old. My grandmother's recipe used oxtail as the meat. This was inexpensive because there's not a whole lot else you can do with it other than a soup or a stew. We never had any of the garnishes or condiments. Just four or five bowls full and a bunch of tortillas and you are good to go!
Unfortunately, oxtail is expensive now... possibly because of the bone broth craze... even ham hocks are expensive now, and split pea soup without ham hocks isn't true split pea soup lol
@@TheOnlyKrazykatYes, incredibly expensive (and delicious). ❤️
Hello. Geez you sound like my brothers as teenagers. Mom always said they had hollow legs when they came to dinner! 4 or5 bowls. I find just 1 to be extremely filling!
Being born in the US, but growing up in a rather traditional Mexican household, my sibling and I (both male) weren't really shown how to make any of the traditional recipes, as it was usually passed down matrilineally. However, in my adulthood, I've strived to take on as much of the dishes of my heritage as possible, and have taken on nearly all with the exception of menudo or pozole. However, with the knowledge that your recipe comes from a rather contemporary, but still traditional source, and looks easier than I previously thought, this Christmas might just be the time for its debut. Great episode, as always!
Almost all stews and soups improve with a day or two ageing. That looks nice.
Some ramen recipes are an exception so I’ve heard
@@sasquatchdonut2674 If you're fairly light on the seasoning then soups and stews seem to improve with the aging but too heavy handed and some flavours get overpowering. I tend to use a slow cooker for mine and then let them cool before final seasoning, it's the only way I can make sure I haven't overdone it as I'm usually making half a dozen meals worth.
@@MrGrimsmith interesting
as a Mexican.. I can confirm. Pozole, Beef Stew and Birria taste better after el "recalentado".
Indeed
I’m so happy that you made an exception to your rule of using written recipes for this one. And since it comes from Jose’s great-grandmother, I’m sure it goes back at least a hundred years.
And if it's like some of my family recipes, it might be written down three generations ago, but orally it's more like eighteen!
Recently started listening to Ketchup - I’m glad to know it’s Jose we have to thank for the fantastic CC. I’m autistic and have hearing issues, both making it hard to watch an otherwise wonderful show like this and it’s a rare gem to find so much care put into the subtitles on this website. So a big, warm thank you, Jose! :)
Yay! Glad it helps :)
Tasting History’s CCs are among the best I’ve seen on UA-cam. I’m not HoH, but I do have trouble processing what I’m hearing, like many autistic people.
Yes, my continuing thanks, Jose!
Same! Auditory Processing is a pain in the tuchus sometimes!
@@ragnkja Me too! I'm so happy with the great subtitles!
Coming from South Texas, replace the pork with panza (cow stomach) add the pigs feet and you got Menudo. My mother made meudo for all the family gatherings. It was not Christmas unless it was menudo, tamales and pan de polvo. Also great for sobering up after a night of party or curing the hangover the next morning.
Great video...!!
My dad's side of the family has been making this dish in all three forms (minus the human meat) for years. Always a treat
"Hmmm. Hominy... human meat... salt... no chillies... NO CHILLIES!?! I'm not making this culinary travesty!" 🤣We love you Max! Never change!
Well you've got to have standards after all 😅😂
One of the things I do to save some time is to make the chili sauce ahead of time. I cut the chilis into pieces, then dry roast them in a pan to get them a little smokey, then submerge them in water and simmer them for about 5 minutes. Then I blend them until smooth, pour the sauce into ice cube trays, and freeze them. The frozen cubes can go into a freezer bag and can be used whenever you want, including in other dishes.
Oooh that's a wonderful idea. Thanks for sharing it
you're my kind of people... :) thanks for sharing this/ I do this sort of thing as well w/ other foods; ie: tammarind "paste"/concentrates
“The scum will come back.”
Me remembering my ex: “Sad but true”
Exactly what I thought!
Ugh facts!
Lmfao!!!!!!
🤣🤣🤣🤣
Bruh....
I worked at a restaurant and one day during downtime the cooks made some food. I asked what was the red soup was and they told me pozole and offered me some. It's absolutely delicious. If you don't like hominy don't eat it, otherwise I would say definitely try it.
Pozole is how I found out that human flesh and pork have a similar taste, which I learned from doing a presentation on a dish from a Spanish-speaking country in Spanish for Bil 1. Interesting history & a tasty dish.
When I was dating my daughter’s mom, her grandma would make this for big family dinners, and we put tostones in it instead of radishes. But I never knew what it was called. Thank you for helping me get a piece of that back to share with my daughter now.
Tostones the plantains? Or tostadas the fried tortilla?
@@PedritoElMaldito plantains are tajadas, must be tortilla chips
Aztecs: So hows the pozole?
Spanish: Delicious! Did you used pork?
Aztecs: Whats "pork"?
Spanish: Wait, where is Fernando? Aztecs: he's here
@ "He is going to be with us forever :D"
@ LMAO
I'm pretty sure it happened they were like we are just going to pretend it never happened and we are not writing that part down I saw in my mind a aztec handing food to someone who does not speak same language and then someone walks in smacks it out of his hands and says Don't Eat That!
I do content on Mesoamerican history, so I wanted to give some clarification and correction on a few points: Regarding what is said at 8:45, while archeology DOES support that sacrifices by the Mexica of the Aztec capital of Tenochtitlan could occur at large scales, "thousands in a short time" might be too high. I believe the specific incident being referenced here is the alleged 1487 reconsecration of the Great Temple, where it was said that 80,000 people were sacrificed in 4 days. However, basically no researchers take this figure seriously: Not even the gas chambers in WW2 worked that fast, and actual archeological evidence disputes it: Excavations show that from 1486 to 1502, only 600 skulls were deposited to one of the two Skull towers by the Great Temple, and that the larger skull rack held roughly 11,700 skulls at it's maximum extent While there are points of ambiguity (how often the rack was cleared, what % of victims had skulls placed there/to the towers, etc), unless you believe that the rack was filled regularly every few years (and I think few researchers would argue that), then the current archeological evidence would support thousands, maybe only hundreds, of people being sacrificed per year, not per week.
Additionally, the sort of heart extraction ceremony described at that part of the video, or the gladiatorial ritual at 8:20, isn't specific to offerings to Huitzilopochtli: The exact excerpt given for the gladiatorial ritual for example was taken from the Florentine Codex's description of Tlacaxipehualiztli , which was primarily a ceremony to Xipe Totec. Gladatorial sacrifice and heart extraction were used in a variety of different rituals to different deities, though as noted in the video, most religious offerings didn't involve sacrifices at all: Most were offerings of small amounts of blood, or of food, animals, ritual art, etc. As notes at 9:45, while it is easy to look at these practices as barbaric, in reality they were viewed as formal religious ceremonies, not bloodsports with cheering hedonistic crowds. In some cases, like the Toxcatl festival, the main sacrifice had months of ritualistic steps and duties they had to preform prior to their sacrifice, living as the god Tezcatlipoca, visiting specific shrines, etc. Indeed, some accounts say that the captive soldiers being sacrificed would even be mourned by their captors, who they may have lived with for a time (some accounts also say that in addition to or rather then the victims flesh being given to royalty/nobility, it would have been given to the captor, or inversely, given to the people, EXCEPT the captor who couldn't partake). And contrary to what is said at 10:25, the victims would have been well aware of all this symbolism: Sacrifice was a pan-mesoamerican practice, all of the other city-states and kingdoms the Aztec interacted with had, at least to an extent, similar practices.
Lastly, and this is the most complex bit, Huitzilopochtli isn't quite the "Sun God", but this is a pretty common error and it's sort of a nuanced topic, but i'll try to sum it up simply. Many of the creation myths we have recorded of Aztec mythology have the world and it's people being cyclically created and destroyed, with each of these ages being named after and watched over by a god acting as the Sun. Which gods are which suns varies between accounts, but in most of the myths, the current sun is created by the god Nanahuatl jumping into a sacred bonfire to become Tonatiuh, the sun. There are no versions of this myth that place Huitzilopochtli as the sun. Rather, the myth described in this video, with Huitzilopochtli slaying his sister Coyolxauhqui and the Centzon Huītznauhtin, is merely an allegory for the rise of the sun and the moon/stars every day and night. So it is less that Huitzilopochtli and Coyolxauhqui are the literal sun and moon (which are different deities) or the sun and moon gods/goddesses, so much as that they may have some solar and lunar associations (and even then, I have seen some researchers contest that the myth has any solar/lunar associations at all!).
Of course, this is a pretty subtle distinction, so even some good sources will sometimes call Huitzilopochtli "the sun god", or mix stuff up even further and blend stuff from the New Fire Ceremony (which occurred every 52 years, and is a ritualistic recreation of the creation of a new sun) and state that Huitzliopotchli needs sacrifices to fight off the tzitzimime (a group of lesser deities associated with stars, who were thought to devour the world/sun if the New Fire Ceremony wasn't preformed) every night; when in reality as far as I am aware there are no actual myths about that, and THAT is probably where you're getting the "sacrifices are needed for the sun to rise each day" thing from (To my knowledge, there is no specific version of a creation myth where sacrifices are needed for the sun to rise each day: There are, however, myths where the gods sacrifice themselves to create the sun, such as with nanahuatl, or to move the sun through the sky, or to create humanity, etc, and sacrifices are symbolically repaying this debt. Some interpretations of Aztec religion involve an exchange of an energy force sacrifice might be repaying, or even the gods themselves or reality being just different forms of energy, which ritual cannablism would have tied into too)
That being said, Aztec/Nahua deities tended to have their traits or identities mix or blend into one another, so which gods are actually distinct deities or are aspects of one another can be hard to suss out (see also what I said above about gods perhaps being fluid or not strict entities, but merely abstractions of an energy force) so while there is no literal singular Nahuatl or Spanish source dating to the 16th or 17th century I know of that features Huitzliopotchli as the 5th sun (I have seen somebody claim that he is shown as such in the Codex Ramirez as "The Blue Tezcatlipoca", but the "4 Tezcatlipocas" and Huitzliopotchli as one of them seems to be a misreading of the original source, see ClickyPenned on twiter) or him fighting of the Tzitzimime, that sort of fluidity between deities and their roles is a real thing and may play a part here (Indeed, there are some iconographic ties between Coyolxauhqui, her/Huitzloptuchli's mother Coatlicue, the Tzitzimime, etc)
Wow, thank you so much for this fascinating write up! It's so hard to get real scholarship on these matters. Unfortunately, we are often fed the Spanish versions which were not at all unbiased. I really appreciate hearing another, more scholarly take on what we know of Aztec religion. I've always found Tezcatlipoca interesting, do you know of any scholarly sources on him?
@R. P. That's understandable, but the way I like to think about it is that plenty of other cultures have forms of religious violence and conflict: in Eurasia, for example, there were holy wars, purges, inquisitions, etc. I'm not going to try to say that Mesoamerican sacrifice isn't bad, but I WOULD argue that it's no worse then those things. It's just that those forms of religious violence where people are killed for worshipping other gods/in other ways is what we're used to in western history, wheras religious violence focused around killing for your own god isn't as common and seems more strange, even though both are fundamentally killing for religion.
Thank you!
@R. P. it is almost unimaginable now. However, for them, these were sacred rites and I don't know that that should be ignored, either. They would not have considered it murder, and it's likely the victims did not either.
@R. P. I get what you're saying but if those people grew up in that culture and with that religious ethos, it's not horrific to them. Would I like to see people sacrificed that way today? Of course not, but I guess I'm a bit more pragmatic when it comes to history just because we cannot know the religious tones of it for them. We just don't know what the deeper dive is in these situations and so I feel that I can't really judge that. Looking from outside many centuries later, it sure does look awful, but the Spanish made sure that future generations would have no access to their deeper religious beliefs and philosophies. The Spanish destroyed Aztec books wholesale, very few of them remain. I find that horrific, as well.
the idea of food that absorbs your emotions is kind of cool. I would see if I could focus my mind on one of the specific moods from the dictionary of obscure sorrows and then serve it to my family so we can all get contemplative & philosophic together
I LOVE Posole. So good. It just feels so comforting. It is like a hug. I love all of the fresh toppings at the end too.
Ahhhh, General Drunkenness, my favorite military officer.
Fun fact: my room mates in college introduced me to pazole as a hangover cure.
It is actually a hangover cure. It's common in Mexico that after a big party where pozole is served, guests return the next day to what is called "el recalentado" or "the reheating". Basically the leftover pozole is reheated and served again to the guests, because as Max said it tastes better the next day, and of course because every Mexican knows that Pozole makes an excellent hangover cure.
@gilbertotoledo1421, along with Menudo, "Breakfast of the Champs 🏆"
For a number of years I have been invited by friends to their New Year's Eve meal of Pozole, which is made by the Mexican-American father/husband in the family. As an additional topping, they include Chicharrones, the Mexican snack made from fried pork skin, rinds, and cracklins. And yes, as you noted, this meal is indeed the edible equivalent of a warm and satisfying hug! Thanks for sharing a great recipe and a great (albeit somewhat grisly) bit of history.
I had a friend that used to invite me over for his mama's pozole at Christmas. She did the chicharrones, too, but had also added a purely American touch to it: crispy French's fried onions.
My mother's family also had pozole for new years also. I do question whether there really was human flesh being cooked. The Europeans had good reason to paint Natives as savages. And also, there is room for misunderstandings... 🤷
I recently learned about pazole a few months ago and was wanting to make it. I guess if it's traditional on New Yeras, that's a great time to do it. Any tips for a newbie?
@@Maria_Erias ... that sounds like an intriguing addition (but I suspect my friend who makes our NYE dinner version might not approve.
@@skullykittie9889 ... I fear my own cooking skills are limited to being a "Tasting History with Max Miller" fan, but Max's recipe definitely aligns with the version I have eaten (which makes sense, since both seem to be recipes from Mexican-born sources).
When Max said "it's like a hug" I cried. You nailed it, that's the feeling of eating a good pozole.
Oh yeah. I love it!
It's just called "hearty". Yeesh!
I literally just made this for the first time last weekend! Turned out great. To anyone else that will attempt to make this, I can not stress enough how important it is to get pork shoulder. Great flavor and texture, and you can toss the whole thing in. Slow cook it til it falls right off the bone and shred it.
Chicano here from south Texas. I really appreciate how you approached this subject. There are many pozoles and many interpretations of its origins, but I think you’ve nailed it. I especially appreciate your reverence to the preColombian aspects without glossing over the unsavory bits. Good job. Viva La Raza
In my family we make pozole and menudo for the holidays every year, it such a wonderful feeling to make a big steaming pot on cold colorado winter evening and for us all to gather and enjoy a big warm hug in a bowl.
I myself prefer menudo more than pozole
Here in Mexico there are many small stands that serve pozole, not even just restaurants or fondas but normal houses, they serve it on Sundays, idk know why but my mother told me its because they help to cure hangovers (People usually drink alot in Saturdays), those places have some sign that says something like "Rico pozole los domingos" or something along those lines
I thought it was, in part, because it takes so long so they long want to do it once a week.
Yeah, here in Chihuahua you find houses selling pozole (or menudo, how we call it) in every other street, and most of them are great.
Easy to make! I make it frequently, especially in cold weather. Its my grandfather's recipe and he's from Guadalajara. The recipe is exactly like the one in this video, but we do use trotters. Garnish w/ diced onion, jalapeno, radish, cilantro and lime. You will not be disappointed.
Watching our face as you tasted this dish made me smile. It looked like you were remembering something truly heartwarming. Hope you and your family have a wonderful holiday season and I can't wait to see what you have to teach us in the new year.
Finally! Pozole is a MUST for all Mexicans during this time of year, so happy it made an appearance on this channel :)
Also, on a dark note...if anyone from the sword/weapons community knows how absolutely nasty the Macuahuitl (Aztec obsidian sword) was, then imagining four dudes ganging up on one with Macuahuitls and killing him would be absolutely GRUESOME. Oof. It would be like being beaten to death with a cricket bat that has large, breakable razor blades embedded in it.
Yeah, obsidian can be nasty af.
More like a sowrd it was like a giant cub with blades, the strenght of the Macuahuitl (or Macana as is also known) was so strong it could behead and eviscerate human beings and horses.
@@MsKathleenb Obsidian can bbe 5x sharper than surgical steel.
As an Aussie I can relate to that analogy.
Some surgical instruments are still made with obsidian.
When you mention the flavor being effected by your mood it reminds of an old family saying. When the food is extra spicy we say the cook was angry
I mean, if you're feeling hot under the collar, you're probably likely to flavor the food a little more aggressively too 😅
Everytime our street quesadillas salsa was extremely spicy my dad would comment on how angry the cook must have been
12:57 "the flavours really develop over the next few days", ah, so just like with bigos then. Truly an attribute of a good Christmas stew!
Also, if you ever did an episode on bigos, or Polish hunter's stew, I think I'd die a little bit from happiness!
oh man, bigos is amazing. Fell in love with it via my Polish best friend.
Love polish cooked sauerkraut. What is the secret to making it so nice? In Sweden I can get Polish made sauerkraut, but I have tried everything to get it that perfect balance of sweet, soft and slightly sour.
I love pozole soo much, It's one of my favorite foods, my friends tell me my pozole making skills are good, but I still cant get it to taste like my mom does it, she makes a super delicious pozole. Good job following that recipe! It kinda makes me a little nostalgic because we recently lost my mother in law and she used to make green pozole that I never quite learned how to make, I really miss her
It's that mom magic. My MIL's chili recipe is nothing special on paper, and none of us can make it like she does.
Do you use pig's feet? My mother would tell me it was necessary for flavor.
@@ivetterodriguez1994 Actually I don't but if you use it ads additional tastiness , I use them on " frijoles charros" don't know how that can translate.
Delightfully, my mom also learned to make pozole from her mother-in-law (my step-dad's mom)! We always have it for Christmas eve dinner, and my mom always sends me home with leftovers (it really does taste even better the next day). It honestly doesn't quite feel like Christmas to me without the smell of pozole simmering away in the kitchen
I love that you did one of your mother in law's recipe!! :D Thank you for making another great video about mexican food/culture and explaining more about the real history of Mexico.
In my family, white pozole has been a tradition for generations. According to customs, only women were allowed to learn how to prepare it because of Catholic biases. I became the first man in my family to learn the secret recipe of my family and it's awesome to see this recipe that is so dear to me being featured in tasting history.
Okay I’m gonna need you to reveal this secret white posole recipe! I’ve never even had white posole so when I make it, I want it to be the best.
In my family here in mexico, men and women cooked this, depending on the day. Nothing about Catholic bias or customs. But sure blame it on our religious ideals.
My family has always made white pozole, never, ever heard of that rule, much less because of some catholic bias... I am mexican, living in México, and worse, practicing Catholic.
Has nothing to do with Catholicism. It’s Mexican culture using God as an excuse to be sexist. Mexicans tend to do this and is why many younger Mexicans are turning away from Catholicism. It’s always used as a punishment or gets in the way.
The first time I had this my grandfather made it. It was the most delicious soup I've ever had. I will never have it again but the taste will stay with me.
Your ability to impart history to your students and fans is magnificent; truly engrossing and concisely told. You are the best teacher with the most fabulous hair! Bless your mother-in-law for sharing her delicious recipe and bless her son for being your wonderful husband. Cheers to you and yours for a very happy holiday season.
Half the time I have to listen only or I get distracted by his flawless hair 😥
One of my favorite soups. I love hominy and have made my own using heirloom corn from Mexico. So good!
"And tore from the victim his heart"
KALIMA... KALIMAAAAAA
Yepp I thought that myself
Nah we don't really do that. It's orientalist Anglo slander against Hindus.
"You betrayed Shiva!"
@@Astavyastataa Pretty sure most people know that.
Pozole is one of my favorite dishes 🖤 thanks for showing an authentic recipe and for speaking of the subject regarding the Aztecs with so much respect, Max.
Oh sí, hora del sacrificio.
Max, I really can't wait for you to hit the million, I'm so proud of your content as I've been watching your videos since almost the very beginning.
I'm Mexican, we usually eat pozole in September because of the "fiestas patrias" but you can have it whenever you want and it's deliciously easy to find. 🌸✨💖 I love your channel
Yes I make this every year for my family. Learned from my grandma before she passed away. I wish I would've gotten her Spanish rice recipe to go as a side.
Chicken and beef bouillon is absolutely a must in a kitchen. It comes in clutch all the time!
Green Pozole is my favorite with pork. The salsa is just amazing by itself. Tomatillos are just great. I’m going to make it tomorrow.
This is interesting, especially in seeing the recipe. My mom and I made pozole last week and it was dramatically simpler than this (we just chucked a pork shoulder in a Dutch oven with a diced onion and the spices) and added the hominy towards the end. Really good video, always love watching your content!
what you all made was not pozole then
This guy gets bonus points for pronouncing Nahuatl reasonably well.
My mom always made white pozole. Its a lot of peoples favorite dish. Not so much mine. BUT, then my mother in law made red pozole and damn, its my favorite dish now
I also learned how to make posole from my MIL. Interesting to see the subtle differences between the Mexican version and the New Mexican/Native American style my in-laws make. Great video as always, Max.
It's all good as long as you don't get your recipe from Rachael Ray.
@@pablodelsegundo9502 I've seen a couple replies mention her. I feel like I must have missed something. I'm guessing it wasn't good, lol.
Every family has their own recipe.
Care to share her version!?
@@mmoxiee trust me, you don't wanna know. Mexican grandmothers who have seen it consider it an abomination. Lol
I really love your videos, especially and I can't lie here those about Mexican food, because I'm Mexican and love cooking, I can percibe the respect and love you put into the research and making of our dishes, that makes me very happy and also makes me watch every video of yours knowing that I get info of quality, no matter the origin of the dish. Thanks for the beautiful work you do
Max: Hominy?
Jose: about 40 or 50.
Max: “Stares in comedic disgust.”
🤣
Ughhhhhh 🤣
My MIL taught me the family recipe for Pozole and it's my absolute favorite dish! Ours is pretty similar, but we add beef ribs/meat, and add california chilis, a bit of cilantro, garlic, and onion to the blended sauce, and a poblano to the meat while it's boiling as well as onion. Just gives it even more flavor!! I watched this with my husband and he LOVED that you specifically recommended using Knorr bouillon-- that's exactly what my MIL (and now I) use in almost every soup recipe we have!!
Pro tip on dry chilies:
Lightly toast in 325f oven for 1-2 minutes. Or toast in a dry pan over med/lo hear until they puff slightly and start to turn color. Careful they go from toasted to burnt very fast. Can’t walk away from this one.
Two benefits to toasting:
1) greater flavor
2) you can break off the stem side and the seed pod together and shake out excess seeds before transferring or covering in hot water for soaking/rehydrating.
Pozole is comfort food! my mom found a recipe for green pozole with shredded chicken. it's so good!
i tend to add some shredded cheese and, of course, avocado to mine (i do the same with tortilla soup)
some of the latino ladies at my old factory job brought in empinadas, red and green tamales and white pozole around this time of year. I miss those times. those lunches warmed up my soul in the cold MN winters.
I had Pozole on a trip to Mexico and have been addicted ever since. There are not a lot of Mexican restaurants here in Cleveland, so I had to learn to make it myself! So rich and delicious.
Well there are in Akron lol
That's like me with pho. When I moved from Virginia to Vermont, I had to learn how to make pho on my own to feed my addiction.
Not sure if your talking about Cleveland, TN or Cleveland, OH... but if your in Ohio then check out la casita, la mexicana, and cocina elvis in Painesville, OH. About 20min east of Cleveland.
Tammi thanks for the recommendations. Do you know if any of them serve pozole? I should have been clear that I have not been able to find a Mexican restaurant in Cleveland Ohio that serves pozole
I made vegan pozole with mushrooms, hominy, and beans. The mushrooms give it that meaty glutamic acid flavor. I also used enchilada sauce.
I’m obsessed with pazole my grandparents made it every Christmas and just gave me the recipe. I make it now like twice a month.
"... No chili? No salt? That sounds bland." LOL ... yeah never mind the human flesh. Where's the seasonings! Lol love it!!!
thank you so much for making this! pozole is one of my favorite foods since childhood, but i only learned its history last year!
Max, I must say, I watched your channel for so long, so many recipes and interesting history facts I never would have come across, thank you for doing this and keeping touch with your subscribers, I wish you a happy day/night
Soup is always better the next day.
My husband absolutely loves pozole on s cold day. We've had a really rough few weeks, and he's been an absolute rock star.
Thank you for posting this. I'm definitely gonna make this for him.
I think there's nothing more graphic and terrified then Rachel Ray's pozole 😂😂😂
Human sacrifice: 😧
And dinner: 😄
New Mexican Posole is the manifestation of my Grandmother's love. Nothing can take that feeling away from me.
It’s certainly not a sacrifice to listen to your vlogs Max . 🥰Posole is so delicious.
I’m a new follower so excuse the appearance of a delayed comment. I’ve been looking for a decent replica of a batch of pazole made for my honeymoon through a blizzard in Colorado in 1983. That pazole kept us warm. My in-laws were from a tiny village in the gila wilderness (NM) that knew their Mexican food! The pazole I’ve come across in the years since has not even come close. But this... THIS! This is what I call pazole! Just finished making a batch. Cannot WAIT to share it with my daughters that have heard about pazole, but had yet to experience it. Now they will know. Oh yeaaaaa... Thankyou soooo much for this!!
I just recently discovered your channel and i have binge watching your content, my mom made her pozole estilo Jalisco and she always used both pork and chicken she cooked both meat separate and then shred the meats keep them separate and on a big pot mix both stocks then on a cheese cloth she put all the spices plus a piece of stale bolillo to thicken the broth she so it this way so you just have the flavor of the spices and not chunks of them floating in the stock then to serve you put a bit of the shreded meats on the palte the broth with the hominy and we garnished with radishes, lettuce, a bit of dieced jalapeños and onions lime and eat it with tostadas
Oh yeah, my two favorite things. Food and ritual sacrifice.
Never came across my mind that you could put the two together!
Please do Pho! I would love to hear its history as well as get a recipe :)
Indeed.
theres no publicly available recipe for authentic pho, you wont taste it at home, unless you marry into a vietnamese family, and even then you will only get to taste it and never know the recipe.
At least thats what it feels like… ALL THE ONLINE RECIPES I TRIED ARE TERRIBLE and do not taste like the pho you get at restaurants at all. Its unlikely miller will have better luck.
I've tried it in Vietnam so many different ways👍🏾 it's good
I've had a really shitty day at work today and this video is really helping me relax - thank you for sharing your mother-in-law's recipe for Pozole :)
Mother inlaw is close enough to a grandma for me to be happy to hear him getting the recipe from her. I'm all for knowing family like that because I have a relative I've seen every now and then over the years who spoke Italian and very very little English. She knows some now, but it's broken, mixed with Italian, and heavily accented like she is still speaking Spanish.
I too had a friend who 'spent all day' with his Father-in-law making Pozole for New Year's. Here in San Diego we are blessed with a wealth of Mexican Restaurants, many going way past the 'typical chains' to represent authentic regional Mexican cuisines. One example is a Carnitas restaurant that deep fries the whole pork roast instead of slow cooking it with sauce (though they have this too). So good, Michoacan style, with the crispy bits on the outside. Another (unfortunately short lived) place featured dishes from Southern Mexico, including a Pozole which used a very old variety of maíz that I'd never seen before; about a third larger than regular hominy, and bluish colored. The owner said they had it sent from home. Oaxaca, I think. I didn't miss where Max called the process of turning corn (maíz) into hominy 'amazing'.
I may have some leftover guajillo chiles from the pork tamales I will be making later this week. This would be the perfect dish to use them for! I normally make green pozole but would love to make red!
Many Indiginous recipes and history weren't written down. I'm glad you're MIL was willing to share with us!
Max seems more horrified at Jack Wagner's crappy excuse for pozole than the cannibalism. Which I suppose is fair
Kudos for keeping it true. As. Mexican, I love seeing how serious and respectful you were while speaking about pozole and its origins (same goes for all your videos, which is why I absolutely love your channel). Great job!!
I was so excited to see him make pozole. I made a huge pot of it last week to freeze for the coming winter months. It is a great way to warm up on a cold day.
This stew must be to die for
Damn got there before me.
Please take my like and get outta here before I make like an Aztec priest and offer you up to Huitzilopotchli.
🙃😉🙃😉🙃😉
I can taste it through the screen, and i love the flavor of chili 😩
When I was still working, our cafeteria made posole every Wednesday. I love the stuff, and I learned to make green posole when I lived in New Mexico. In fact, I just might make some, if we have the ingredients.
HE KNOWS!!! DAY AFTER POZOLE IS WHERE IT AT! We’ve all eaten left over pozole after a family party to cure la cruda
To say it with your own words: Watching your lovely videos also feels like a warm hug every time.
My wife and I cook Posole at least once a month. And canned precooked hominy is verboten! Dried maize (preferably the huge kernel variety) soaked overnight and then added MUCH earlier absorb much more of the flavors, while maintains that amazing “al dente” texture.
Pozole follows the same rule as most good soups, stews, and chilis: the best bowl is the last one in the pot. That’s why my own chili recipe calls for it to be refrigerated overnight before serving the first time. I’m going to have to try making your MiL’s recipe this holiday season!
I live in New Mexico where Posole is a delicious holiday tradition. 😍I never knew how to make it. I just may try now! Thanks!!! 😃
🌶️🍲🌶️
It's super easy I'd say a must try, and the chili paste can be made in big batches and frozen down in portions so you can make the dish easily with no prep 😋
YESSSSS! I'm usually a pozole verde kind of guy, but only because my insufferable partner won't eat pork. I can live vicariously through this video. And yes, good mood is essential. Music you like and low key dancing/bopping is highly indicated.
My husband stopped buying bulk pork because I became intolerant to it this spring/summer. He loves his bacon, so it hurts him a lot. However, when I cook his pork, I cook my turkey alternative so we can still eat the same breakfast.
You could do beef perhaps?
I've made rojo with chicken thighs
@@aerynea For sure, that's a delicious option. But there's something extra special about pork.
@@melanieortiz712 Supesto que si, but as far as pozole goes, pork is magical, especially when it's forbidden. No worries, though, I make a batch of this kind of pozole once a year and share with work. That's coming up in a couple of weeks.
I picked up the recipe for a red pozole in New Mexico, and what I got was about as simple and easy as a stew can be, and yet still incredibly toothsome and delicious. Everything goes into the pot except the hominy, which is added ~20-30 minutes before serving, and it's garnished with white onions, chopped chilis, and radishes (Mexican colors again.) The recipe was where I learned the trick of putting an entire uncut head of garlic into the pot and fishing it out before serving. There must be a near infinity of recipes and variations by now.
Whew, I usually have a good laugh or two to your delivery during your videos, but this time you kept rolling out the hits. By far my favourite of your vids. Happy to have found you and always a pleasure!