Aztec Sacrifice & Pozole
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- Опубліковано 20 чер 2024
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Subtitles: Jose Mendoza - IG @worldagainstjose
PHOTO CREDITS
Plaza de la Constitucion: Victormoz, CC BY-SA 4.0 creativecommons.org/licenses/..., via Wikimedia Commons
Green Pozole: By T.Tseng - Green pozole, dressed, CC BY 2.0, commons.wikimedia.org/w/index...
Red Pozole: By AlejandroLinaresGarcia - Own work, CC BY-SA 4.0, commons.wikimedia.org/w/index...
White Pozole: By Thelmadatter - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index...
Piedra del Sol: By Juan Carlos Fonseca Mata - Own work, CC BY-SA 4.0, commons.wikimedia.org/w/index...
#tastinghistory #pozole #aztec
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'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 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.
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
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
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
“The scum will come back.”
Me remembering my ex: “Sad but true”
Exactly what I thought!
Ugh facts!
Lmfao!!!!!!
🤣🤣🤣🤣
Bruh....
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?
"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 😅😂
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.
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
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). ❤️
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
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 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.
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.
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!
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
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!
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
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
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!
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 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!
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.
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.
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
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.
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!
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
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...!!
Max seems more horrified at Jack Wagner's crappy excuse for pozole than the cannibalism. Which I suppose is fair
"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.
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.
Finally! Pozole is a MUST for all Mexicans during this time of year, so happy it made an appearance on this channel :)
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.
Previously on this channel: Ryse of Fleyshe.
Today on this channel: Maize of Flesh!
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
"... No chili? No salt? That sounds bland." LOL ... yeah never mind the human flesh. Where's the seasonings! Lol love it!!!
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
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
Oh yeah, my two favorite things. Food and ritual sacrifice.
Never came across my mind that you could put the two together!
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
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.
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.
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 😩
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.
I’ve never had pozole even though I live in Texas where we have a lot of authentic Mexican food. I’ll definitely going to have to give this a try!
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).
Max: Hominy?
Jose: about 40 or 50.
Max: “Stares in comedic disgust.”
🤣
Ughhhhhh 🤣
HE KNOWS!!! DAY AFTER POZOLE IS WHERE IT AT! We’ve all eaten left over pozole after a family party to cure la cruda
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.
Human sacrifice: 😧
And dinner: 😄
everyone say thanks Jose's mama~ 🥰🥰🥰
🙌🏽
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.
I’d imagine in a parallel universe somewhere, that Max uses real human flesh for this recipe to keep it as authentic as possible 😂
It’s certainly not a sacrifice to listen to your vlogs Max . 🥰Posole is so delicious.
Max Miller's pozole: 🤤
Rachael Ray's pozole: 🤬
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!
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.
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
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.
Yes, the Gachupines also outlawed the cultivation of Amaranth seeds, because they noted in a certain ceremony, the seeds were popped and coated in blood, but that ban was to no avail, we still have Amaranth, which is a superfood, and with it candies made with the seed coated with sugar or honey and nowadays even in chocolate.Thanks for sharing Max,liked and hoping you try a vegan pozole as well! :)
Please share a recipe. Sounds interesting
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.
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.
With how cold it's gotten here this week, Jose's mom's pozole recipe sounds great.
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 😥
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.
Max, I see where your going here...the Vikings eating hearts, Blood Bread, human soup!
@UCyYpIz3R7P65pMpVqXsVd4g Now where is the fun in it if it‘s private? Have some class.
Don't forget the little bit about cannibalism in the Mongolian meat-ball episode :)))
Human soup?
@@pingASS_ didn't you follow? 😂
Chicken and beef bouillon is absolutely a must in a kitchen. It comes in clutch all the time!
I think what makes pozole true pozole is the broth heavily flavored with oregano. I have tasted all 3 colors of pozole, and what they all have in common is the primary taste of Mexican oregano.
Passing down family recipes, that's love right there.
Wow that looks bloody tasty.
Also after a day which could make a stone cry. Thank you for your content, Max. You always make a not great day better.
hope your day gets better! idk if it helps but you got at least one random guy rootin for ya
@@anonymousposter6461 thanks so much. 🙏🏾
I am glad you got some joy from the ever wonderful max. I hope tomorrow is much better for you.
It's my intensely held belief that Tuesdays are unlucky - unfortunately, this has held true for you today, but know that tomorrow is bound to be better! (It's the law of the universe, after all!)
Sending you light and love, which you can blend in as you choose, on a daily basis. 🕯 💗
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
Many Indiginous recipes and history weren't written down. I'm glad you're MIL was willing to share with us!
"You'll love my mother-in-law's pazole."
Phrasing!!!
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
How to make a Mexican roommate fight you "Im not saying your grandmother's Pozole is bad, I'm just saying I could get it better at taco bell"
Not really, any real mexican will just let it slide.. then a few days latter will invite his family to a... "really old and original style pozole".
Fight you? You're asking for a murder XD
No jury’s gonna convict your roommate for _that_ murder, my dude
Anyone would fight you with those words, Mexican grandmother or no.
I wish taco bell had 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.
When your Spanish allows it i think that you would enjoy the book 'Como agua para chocolate' of Laura Esquivel. It takes the part of mood and cooking food a bit further. 🤣
Oh my God, I read pozole and immediately my mind return to the horror and the insulting video of "pozole by Rachael Ray". 😫
Suddenly I realized I was watching a video of Max, so my ancestors may rest once again, undisturbed.
Total classic. I would love to see rachel ray copy cat pozole recipe videos. Maybe by Epic Meal Time, or something similar. That shit would be funny as hell.
@@joltjolt5060 and failed miserably. 😂
Rachael Ray eat your heart out 🤪
Haha! Nice, Jose, nice! 👏🏾👏🏾👏🏾
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.
“Human sacrifice, dogs and cats living together... MASS HYSTERIA! “ Dr. Peter Venkman. Ghostbusters 1984.
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 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 😋
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 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
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
Yooo. I can’t believe I am seeing this here. My mom be making this in winter months.
It’s a tradition round these parts
The fact that Max just smiled while he said "Human flesh" makes a bit worried
Hominy, hominy, hominy. When one is tired that's a seriously funny word. Thanks, Max, for another wonderful episode. If I can track down a huge can of hominy, we'll get it done. Take care.
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.
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 made vegan pozole with mushrooms, hominy, and beans. The mushrooms give it that meaty glutamic acid flavor. I also used enchilada sauce.
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!!
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)
As a guitarist I love that you play classical guitar in the background 🥰
I’m looking for new guitar music for the background
@@TastingHistory I don't know what you used yet and in what direction you want to go but composers I absolutely adore and might fit are:
For south-american meals
- Augustin Barrios
- Hector Ayala
- Hector Villa-Lobos
- Miguel Llobet
- Jorge Morel
And for old-timey-wimey medival food:
- John Dowland
- Gaspar Sanz
- Bach
- Boccherini
@@TastingHistory make a community post to ask for ideas, I'm sure more people will see it then and answer with their recommendations.
@@TastingHistory Tarrega, Sor, Albeniz, Llobet, Arcas are all great
I would suggest composers such as Luis de Milán, Robert de Visée, Francesco Corbetta, Sylvius Leopold Weiss; they're all very nice.. but they're not "new". 😘
that sponsor part, not gonna lie, had me in the first half you smooth son of your good mother.
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!!