Episode 1205: Picture-Perfect Pozole Party, Rick Bayless "Mexico One Plate at a Time"

Рет қаралды 56,882

Жыл бұрын

A giant pot of pork and hominy stew simmering over a wood fire (or in our modern kitchens, the stovetop) is a clarion call to a homespun fiesta. But pozole can be found in the abundant pozolerias around Mexico. Rick takes you inside two - Casa Churra in the bustling downtown and El Pozole de Moctezuma, famous for its Guerrero-style pozole and off-the-beaten-path location - before making a traditional pozole in his own kitchen. In Chicago, he steps through a showcase seafood pozole verde, rich and lush with velvety broth.
*Episode Recipes*
Classic Red Pozole: www.rickbayless.com/recipe/re...
Green Pozole with Mussels or Clams: www.rickbayless.com/recipe/gr...
Quick Pozole: www.rickbayless.com/recipe/qu...
Official Mexico: One Plate at a Time cookbook: rickbayless.shop/products/mex...

Пікірлер: 138

@GMayen Жыл бұрын

Rachel Ray needs to watch your videos to learn to cook Mexican food.. Thank you for the love and respect you have for our culture .

@orbitflyer9275 Жыл бұрын

You nailed it. Her pozole is a huge mistake.

@MiguelGonzalez-um3cx Жыл бұрын

Lol

@vickyp2297 Жыл бұрын

I was offended when I saw her make it!! Haha just been dramatic but it was bad!! COCHINADA

@GMayen Жыл бұрын

@Vicky P I agree when I saw how she made the Pozole I said that is not pozole!. She needs to learn.

@rrtexas6976 Жыл бұрын

I had to look it up. Hilarious.

@dirtmcgirt6531 Жыл бұрын

I really like the "new" format. Those in depth single topic videos right from th3 source are just what I was looking for

@Rick_Rapheal Жыл бұрын

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@elizabethm.1516 Жыл бұрын

The Mexican culture is based on respect and history, thank you for being respectful to the Mexican cuisine, Rick, Gracias ❤

@Rick_Rapheal Жыл бұрын

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@jj-bp3fr Жыл бұрын

Will he can start by respecting the recipes and not using jack cheese and canned tomatoes on everything, that's the gringo style not the mexican style. It's all fake mexican what he's showing.

@TacoTimeTCG 5 ай бұрын

@@jj-bp3fr Rick is one of the biggest ambassadors and champions of Mexican cuisine and its complexity in the world and hes a gringo... Imagine talking crap about someone who has dedicated his life to sharing the beautiful cuisine and culture of Mexico.

@jj-bp3fr 5 ай бұрын

@@TacoTimeTCG I think artificial intelligence wrote a rude comment under my account. I deleted it as it was not me. However, my comment about using canned food is right. As an embassador that Rick is and his passion for Mexican food, I am surprised he opted for cheap less than favorable ingredients . I think he tries to make short cuts for people such as using replacement ingredients and canned tomatoes, which is ok, but if your an embassador, pls let people know or teach the traditional way, then mention the shortcuts, but 1st teach the traditional way for those of us who don't want shortcuts and want the real taste bc after a while the food looses its real mexican taste and is no lo ger mexican. Mexican food is a UNESCO world heritage cuisine, this means it cannot be changed, if it is, it no longer is considered Mexican food (especially after all the ingredients are not even Mexican but imitation). Trust me, I love Rick Bayless, I'm his #1 fan, I've visited almost all the restaurants he has videotaped in Mexico City, I've even sat in the same chair or next to where he sat in the same restaurants. I've taken authentic cooking lessons in Mexico City where we used molcahetes, clay pots, and metates, even prepare our own tortillas from scratch so we do the nixtamalizacion with the corn on premise, so I do have an idea of what authentic is and respect his cooking, just that using canned tomatoes and Jack cheese are NEVER in any mexican cooking.

@astrobot702 Ай бұрын

'Respecting the recipes,' that's another level of virtue signaling I haven't seen in a while...

@FrazierMtnCheese Жыл бұрын

Perfect weather for a hot bowl of Pozole

@Rick_Rapheal Жыл бұрын

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@SharonMartinez1000 Жыл бұрын

It’s fun to see how excited Rick gets. I love Mexican food in Mexico.

@Rick_Rapheal Жыл бұрын

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@onlyychevys Жыл бұрын

I just found out the other day that Skip Bayless is your brother. I'm fans of ya both!

@angelinaurquidi8011 6 ай бұрын

You not only make me hunger for theoriginal mexican food but the flavors of my anscestors.

@rducut Жыл бұрын

Love these series! Keep them coming Rick

@Rick_Rapheal Жыл бұрын

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@A.Spivey Жыл бұрын

I love pozole!

@Rick_Rapheal Жыл бұрын

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@jameshaulenbeek5931 Жыл бұрын

Oooooo...I haven't had pozole in a few years. Such a wonderful dish! Thank you for the quick pozole at the end, too!

@Rick_Rapheal Жыл бұрын

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@LisadeKramer Жыл бұрын

In 1964 we rented a house in Chapala. We would never use the tap water for drinking or cooking. So your Mexico house must be updated. I love Pozole. I actually make mine with chicken. I ordered Mexico Oregano plants to grow this year. They are kind of hard to find.

@Ariel76179 Жыл бұрын

Saludos desde Honduras!!! Es genial este canal.

@Rick_Rapheal Жыл бұрын

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@carmenmartinez2882 Жыл бұрын

Otro hermoso país. Soy Mexicana pero he estado en tu país, muy bonito también.

@lorlgd Жыл бұрын

Pozole is my favorite dish (Jalisco style), a lot flavor, freshness and balance. Thanks for sharing.

@Rick_Rapheal Жыл бұрын

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@richardogrady-gk3cu 11 ай бұрын

This is one of my newest favorite recipes that I'm going to try I already know how to make it but it's got a few more tips

@shelleydonovan7703 8 ай бұрын

A thing of beauty!

@fsarfino Жыл бұрын

Excellent episode Rick !!!

@Rick_Rapheal Жыл бұрын

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@Milondrin 7 ай бұрын

Im from and live in Yucatan Rick, and as you should know we eat different in every place, where i am we make red pozole, the meats are in my house a mix of pork and chicken, plus we made extra red sauce so you can ad extra sauce, i like to brake the tostadas (corn chips) and ad it to the soup an also dip them in the extra sauce, some places uses cream on the tostadas, also the soup has onion while you do the broth, and is super sweet, we always fight for the onions LOL, the toppings are the same, radish (i like it in small squares), raw onion, lettuce and oregano!

@brendabinau1187 Жыл бұрын

I have watched you for years!! Your videos never get old!!

@Rick_Rapheal Жыл бұрын

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@57270100 Жыл бұрын

It looks delicious 😋 I grew up in Mexico and the food from my homeland will always be my favourite, there is lots of good food around but,Mexican food just is my # 1 choice. 👍🏼❤️🇲🇽 Viva México!

Жыл бұрын

Awesome Episode!! Thank You Chef! And to all the people behind the scenes that make it happen!

@Rick_Rapheal Жыл бұрын

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@terrymaldonado184 Жыл бұрын

Truly you hit the spot on your comment 👌

@albericozapata4086 Жыл бұрын

That green pozole took me back to my grandma's cooking. She's the only one that made a good green in the family. The story of Moctezuma reminds me of the story of how pozoleria San Juan started In Chicago, at least that's what the family told me it began. Good pozole, nice place. Salutations Rick.

@carmenmartinez2882 Жыл бұрын

You’re making me homesick!

@astrobot702 Ай бұрын

Oh dear goodness, that looks amazing

@monami7092 Жыл бұрын

Wow! Amazing

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@markmcneil5702 Жыл бұрын

Another excellent video. Love the mussels

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@carlitoscabana7197 Жыл бұрын

Rick is invited to the carne asada at the family cookout. Shoot he can bring his topperware and get a plate to go as well. Love watching your videos.

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@manuelpalacios3085 Жыл бұрын

Pozole the best for Sunday morning

@ljay4996 Жыл бұрын

Rick you’re so informative and helpful. Thank you for your generosity in giving us the gift of your knowledge and your fabulous recipes. I’ve made this same comment to you so many times that my autocorrect gives me all the words!! I have become a much better cook because of your expertise. We love 💕 you!

@richardogrady-gk3cu 11 ай бұрын

Rick Bayless is one of my favorite chefs he is so informative

@drami0038 Жыл бұрын

Valentine pre fix at Red O tonight. Thank you Rick. Fantastic Chef/Artist

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@kimhorton7404 5 ай бұрын

I had never heard of posole until today! I was chatting with a friendly older gentleman in the veggie section who was commenting on how big the radishes were. He was excited because he was making his signature posole! I asked him to share it with me. It sounded similar to a pork hominy soup recipe I make, but on steroids, and you verified that’s basically what it is! I researched some recipes and SO glad I found yours! I love your channel Rick! I’ve always loved watching you since you were on PBS years ago! ❤

@fadsmfawopefaw Жыл бұрын

That step at 6:02 to sprinkle Mezcal over it is really cool. I really gotta try finishing my soups with a little booze!

@bjones9942 Жыл бұрын

There's a very good pozolería in Acapulco called Pozoleria Los Güeros. Yes, Thursdays only - make a reservation or go very early! I had to try all three versions they sell AND their sampler plate of little goodies. I was waddling all the way back to my hotel! They have blanco, rojo, and verde - which was my favorite. Well worth a visit if you're in Acapulco on a Thursday!

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@sergeigen1 Жыл бұрын

wowowowow these latest set of 'deep dives' are absolute gems, love them

@Rick_Rapheal Жыл бұрын

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@1G_G1 Жыл бұрын

This looks wonderful Rick. Now I have to convince my wife that a pigs head is necessary for dinner!

@bunnygal778 5 ай бұрын

Wonderful, and heartfelt thanks for your love of Mexican cuisine. We make pozole for new years.

@MarthaRamirez-qh7lf Жыл бұрын

Once again Amazing!!!!

@crabbyhayes1076 Жыл бұрын

Rinsing raw onion is such a great tip - thank you.

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@sherrellrichmond4307 Жыл бұрын

I love Mexican Oregano. I grow it and use it exclusively.

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@w15h0na5tar Жыл бұрын

That intro music brings me back to when I used to watch this after school!! Wonderful episode, I loved the in-depth look at posole. My family makes posole every new year's eve, but we serve it with buttered and toasted bolillo rolls to soak up all the delicious broth. Is that just a regional difference from northern Mexico or Tex Mex cuisine?

@CZARCALIFORNIA Жыл бұрын

Awesome didnt know the green

@margaritarodriguez3627 Жыл бұрын

Hasta salive,que delicioso,se antojó.

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@KahlilDechaine 8 ай бұрын

Pozole is almost like the ramen of Mexican food when it comes to using different cuts of pork.

@barentfoley6264 Жыл бұрын

I'm going to us shrimp 🍤

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@irenehuereca1078 Жыл бұрын

El mejor restaurante de pozole es potzollcalli en México o la casa de Toño para mi saludos ok bye bye

@galleta_2024 10 ай бұрын

You are amazing. And even more amazing was finding your 'short cut Pork Pozole' using canned enchilada sauce. It's Sept 9 and I've been making a huge pot of red pork pozole for about a year. Make a big batch, since it's just me, and I do not have to cook for another 4-5 days. . What do you suggest I add to fix it as I do not want to throw it out. Pork came out delicious. Have to admit the garnishes are why I make this. Thanks a bunch for any suggest.

@texastea5686 6 ай бұрын

I freeze my leftover (which rarely happens) in ziploc bags

@Black-Tiger Жыл бұрын

Love your channel and the MOPAAT series. Can you do an episode on something that would be great for a high protein low calorie meal prep, thanks

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@TracyIsInTx Жыл бұрын

Wondering if any seafood would work in place of the mussels?

@elviramercado9729 Жыл бұрын

Hi! Baylees can I have the Address of the Moctezuma Restaurant please!

@donbushek733 Жыл бұрын

Moctezuma, 12-E, Timbre Que Dice Pozole, Ciudad de México

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@elviramercado9729 Жыл бұрын

Oh! Thank you @Don Bushek

@sergiossh852 11 ай бұрын

Rick...cuando harás lengua a la veracruzana?

@merceram100 5 ай бұрын

Puedo usar en vez de chile ancho el chile guajillo?

@shellyjene2066 Жыл бұрын

I have found dry epazote online and the biggest complaint in the reviews is that there's no lease and it's mostly stems. I went to my local Mexican store and I found the same thing with their dried epazote. Where do you get dry epazote without all the Woody stems?

@dianeeliezer6227 11 ай бұрын

Rachel Ray needs to stick to making Hamburger Helper. She's a joke. "Hey, Rachel! the recipe is ON THE BOX."

@irenehuereca1078 Жыл бұрын

🥰🥰🥰🥰🥰🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽

@sharksanchez2800 Жыл бұрын

Para elevar el pozole al terreno de los dioses sólo hay que ponerle aguacate 🥑 🥑 🥑🥑🥑🥑🥑😈😈😈😈

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@ricktaylor5397 Жыл бұрын

Would crab meat be a good substitute for the mussels in the green pozole?

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@debbiecarleton2101 Жыл бұрын

Comfort food

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@enyab.6939 Жыл бұрын

Is there a chicken posole or vegetable posole? Allergy to pork and pork byproducts. Gracias 🌺

@robertocarlosmoctezuma5664 Жыл бұрын

Totally, it’s very common to prepare chicken pozole too, shredded breast actually

@cachi-7878 Жыл бұрын

@8:35, I thought nixtamalized corn doesn’t keep long after its process has been completed. How do they manage to sell it like that, unless it’s from the same day or at least refrigerated?

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@ncmartinez_his Жыл бұрын

Ok. First: Thank you for sharing these great recipes. Second: Why don't you pour some of the broth through the adobo in the sieve to get all the chili goodness? Or clean out the blender with some more broth? (I'm sure it's a chef/time management thing but I see this all the time on your channel and on others.) Third: Why not add the sardines into the blender with the tomatillos? Just seems like an added step to mash them. Finally: I hate having to shell clams or mussels or shrimp when served to me in a dish. Just seems like that's one point when you want to remove the meat from the shells before serving. (Maybe arranging a couple of empty shells on top with some parsley to let the guest know what is in front of them.)

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@carlosdelacerda4128 Жыл бұрын

I agree 99% Lettuce tho on posole?

@adrianaangelcoria1248 8 ай бұрын

I prefer white pozole.

@Kyle-TheGuyInTheKilt Жыл бұрын

I love the taste of the Mexican oregano available around here, but I do not like having to constantly go through it and fish out the stems. They always poke random places in my mouth.

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