To introduce yourself as Chef Juan made me rewind the vid to see if it wasn't something I overheard. . . Then I laughed and smiled once confirmed. Great content and recipe.

I've never been more thown off than being greeted by Chef Juan

The fat you skim off at the end can be used to crisp up corn tortillas for tacos!! It makes them sooo gooood if you use a hot cast-iron skillet.

Chef Juan - Pozole is my favorite winter soup. I literally make this every year y me gusta mucho.

that has to be one of the most aesthetically pleasing soup broths I have ever seen. such nice colors.

I must live on the dark side of the moon. I've never even heard of this and each successive thing you added just made it look better. But at the end with those fix'ns my heart was resolved, this looks like one of the best things i've ever seen. it must be delicious.

“Yes, that stuff you bought in the park thinking it was something else” - best chef John comment of all time

The colour of that soup is honestly just absolutely beautiful 😍

Sister asked me to make pozole for her for when she comes over today and was wishing you had a pozole recipe yesterday looks like wishes do come true, thanks chef!

Magnificent! We toast the de-seeded chilies lightly-watch out not to burn them-before softening and blending them, and we don’t bother straining them. Really like the tip of toasting the garlic! Thank you so much for the recipe! Thank you Chef John, once again! Cheers! Steve K.

Growing up it was either menudo or pozole every Sunday either at our house or someone else's. Like menudo, there was always hominy in the pozole too so I'm glad to see this. Topped with tortilla chips, onions, cilantro, lemon and avocado. I sure miss how my parents enjoyed it and gnawed on the pigs feet! Gracias Chef Juan!

¡Chef Juan es estupendo!

what a legit recipe, you nailed this one chef Juan! i was watching it with my mom and she recomends blending an onion to mix with the suop

I'm from New Mexico where posole is king. This is a solid recipe, a lot more sophisticated than the average. Most people here use only pork shoulder cubes but the pig's feet would make my mom happy

I liked the recipe! I'm Mexican and we don't put a lot of garlic on it and the consistency is more soupy and not thick. Everything else is excellent

Yesterday morning the video randomly popped up in my feed ... which prompted a run to the grocery store and the first 6 hours of cooking yesterday afternoon ... another couple of hours this morning, and had it for lunch. AWESOME!

CHEF JUAN! I’ve tried to make this soup a dozen times and it’s always underwhelming. I can’t wait to try your recipe! You always knock it out of the park! ^_^

This is a family favorite and a staple in our house. Definitely have it at New Year, but I fix it about once a month. I just had 6 quarts of it in the fridge until the boys and Hubs inhaled it. We prefer the green version, which requires tomatillos, but I do the red now and then. Slow cooker all day and everyone has nearly lost their minds smelling it by the time it's finished. :-)

Excellent recipe. My old Mexican neighbours used to make pozole and invite me over... they used pork neck bones mostly, and would just serve one up in the bowl for you to shred the meat off yourself. Very rustic and delicious. Always served with tortillas too, which is how I like it. Make a little taco, dip it in the broth. Fantastic. I like the green version as well.

Chef juan... a man of my people!...

Thank you. I made this for dinner. My husband and daughter are very happy.

Great recipe! I do make posole for the holidays . In New Mexico we can purchase posole frozen uncooked. That’s how I know how to do it. I use chicken breast for my meat. I don’t like pork meat. And float red Chile pods on top as it cooks. I make a pot of red Chile on the side for those who like it. If there are any leftovers of the chile I use it in the morning for eggs. After I make fresh tortillas. Thank you for sharing.

as a proud New Mexican, who eats posole often, I applaud you for this recipe. Nice.

We always use spare ribs for the stock and it's always delicious!Served with cabbage and some tostadas it simply can't be beat!Thank you for finally making pozole!

Awesome recipe! My in law also uses espinazo (pork spine)

This is Pozole! Not like that weird, cumin-laced, bean soup that Rachael Ray tried to pass off as pozole on her show. Your broth looks so rich a beautiful. I am definitely going to make this.

Incredibly great recipe…new to me. Hawaii, warm weather notwithstanding … we love comfort food. Recipe is first up in my kitchen. Thank you!

Thank you a million times for this and every recipe you share!

I haven't even watched this yet and I'm SO excited! This is one of my most favorite dishes and I've always wanted to make this at home. THANK YOU for posting this Chef John! I know I'll be making pozole this weekend!!

The chip at the end took it to another level. 👏🏽 that was a real pozole recipe

Looks awesome... actually your channel is my GO-TO when I sit on my sailboat deciding what type of meal to prepare...Bravo....👍

I had this once. I thought it was menudo and refused it but was assured it was not and reluctantly took a dive with a tortilla chip. It truly was amazing. I grabbed a spoon and ended up having three bowls. It is hearty and satisfying.

"By the way if you don't want to eat something called feet ... just do what the French do and call them trotters" 🤣😂 This stew really is such a comforting dish in winter. Absolutely delicious. Mexican recipes are amazing. I made this last night and it's now one of my favorite stews. I love Mexican oregano too. So flavoursome 🥕🧅🍲

Chef John, I am MAKING THIS THIS WEEK!!! Amazing!!

I just made a chicken verda version of this as requested by my Biblestudy group and having to make enough to send home with everyone. So two bbq chickens and a large can of homie. And always make sure you get the table cream from the Mexican cheese cooler at your supermarket. Which I had to buy 6 so I could send some home with everyone. And this was a cheat day for me and my bride.

Perfect timing! I just finished the last jar of pozole on my canning pantry shelf. Good stuff👍👍

Yum!! We’re eating leftover green chicken pozole tonight. I’ve actually never made red. Might try this soon

Pig’s feet are so under-rated! In stewed Puerto Rican beans, they are so amazing! I miss my mother’s method. ☹️

Super colours! Looks tasty. I have never bothered soaking dried peppers. It is so much simpler to just put the dried peppers into a spice grinder or blender to make a powder. Then add it to the pot, or it could be combined with the cooked garlic and some liquid in a blender.

Posole has become my favorite Mexican dish. I have my two favorite recipes, a Posole Classico and a Posole Rojo, though as a true folk dish, there are probably more recipes than you can count. My favorite way of cooking the pork shoulder is to slow roast a large Boston butt (8 to 10 lbs), with half onions and a cumin and smoked paprika rub, at 175° for six hours or so. After deboning, defatting, and shredding, I can freeze one pound bags of it for future use. The shredded pork also makes a muy delicioso taco meat. richard -- millihelen (mhel.): The amount of beauty required to launch one ship.

I made this today and it is excellent. Thank you!

Chef 👩🏽‍🍳 John, I have made more of your dishes than all other chefs or cooks on here combine. You rarely if ever disappoint. I simply love hearing your voice as you instruct. Love ya l❤️

Chef John this looks insanely good. One of your best.

I'm always as enamored with your cookware and bakeware as the food itself. I would actually love to see some videos just about those items. 😍😍😍

CHEF JUAN!!!! 😂 That's a really amazing and very well made pozole. Greetings from Mexico!

Chef! I am someone that is on day 22 of not smoking any of the 'mexican oregano' you can get at the park and you owe me a keyboard! 🤣💚

The ultimate pozole recipe! Gracias, Juan!!

My neighbors and I did La Pasadas every night in our neighborhood from Dec16-26th. Each of us hosted a night at our house. Each house then made a dinner afterwards. Everyone made Pezole including me. Some made red some made white. Both deliciouse and filling and it was cold out so it warmed us from the inside out. Yummy. No one fixed it like Rachel Ray though who put Fritos on hers. WHAT??

Hey! I emailed you on September 20th, 2011 asking you to do this recipe! Glad you got around to it! Your recipe looks delish. I am from New Mexico and although our household recipe differs, yours looks soooo good. Going to give it a shot for Super Bowl(of pasole) Sunday.

I love this stuff! First time I "posole" was at a friend's house, his mom was from Mexico and she made it with tripe (menudo) - it was their Sunday breakfast. Her's was clear broth, it didn't have any chilis in it but she did serve it with all the sides. I make it like yours. Thanks Cocinero Juan!!

I’ve never heard of Red Pozole but, it looks so delicious! I’m definitely going to give it a try! I could listen to you all day long... Not only are you an incredible Chef you’re so darn funny! You’re definitely the King or fun puns! ♥️👍🏼👏🏼👏🏼👏🏼

my wife started working on this soup this morning. house smells so good!

Chef Juan is my new favorite chef!❤️😂

Oh my gosh this made me so happy to see! This is so wonderful and I'm so glad you did this recipe, been watching for a long time and have always loved your videos ❤️

I do love me some Hominy! I’m definitely going to have to give this one a try.

Just spent a great Saturday hanging out with my sister while making Pozole for the first time. It was amazing! Thanks for another great recipe!

Love this soup, make it all the time.

I am Mexican and I've never known how to make this until now.

Just made this yesterday (minus the hominy, because doing low carb), and holy YUM! Bonus... I used the skimmed fat to fry my eggs this morning. I would almost make this again just to save that chili oil for my eggs.

This looks better than my method... can't wait to try as Pozole is AWESOME!

Omg, I love pozole. I used to live in a highrise that had a Mexican restaurant on the first floor, and they had tasty pozole. Until, one day, I came in, and the menu said "vegetarian pozole". I shed a single manly tear, and never went there again, and moved shortly thereafter.

I literally played it back 3 times to make sure I wasn't hearing things... LOVED IT Chef J.

Yes, always try to be the clove that is dancing. Even when you are getting roasted.

I've been making pozole for many years but I need to level up based on this video. Looks Amazing.

Please add soups category on your channels Playlists. Thanks you for the recipe

Chef Juan. I learned to make this the way my grandmother made it. Usually online recipes butcher it. I approve of this recipe and I am thrilled that you made it. This is solid and something I know my abuelita would have approved. As a descendent of Yucatan, I would love to see you make salbutes and panuchos. Thank you for this vid!

"always try and be that one dancing by themselves" gotta luv chef juan

We bought a 1/4 cow a while back, and we've used most of it, but we have tons of soup bones with little bits of meat. This looks like the perfect recipe to try, using the beef bones instead of pork. Wish me luck!

Dear Chef John Happy New year. What a delicious recipe. Well done.

That looks incredible. Had never heard of MEXICAN OREGANO before.... now I will need to hunt for it.

Made a big pot yesterday and had it for lunch today. We live on the Texas Mexico border so finding the peppers and spices are easy.

Grew up calling Hominy " lye corn". I was practically grown before I knew it was called hominy. But, I love pozole.

Chef Juan with a good pozole recipe! I just had tons of it from my trip to michoacan this past December! Salud brother!

I've never seen carrots and celery added like almost a mirepoix. Other than that recipe is on point.

Chef Juan LOL! I grew up with Mexican friends, eating the best food in their homie homes. No habla Espanol, but I DO speak Mexican food! (toast those chilies a bit next time) The stick blender is a game changer 😋 Muchas Gracias Senior!

I've never tried this recipe, but I love homemade hominy in any savory dish.

Incredible recipe!!! Yummy!!! Tasty like grandma's!!! Thanks for the good vibes!!😋😋👍

Thank you for this video. My family makes menudo every year at our grandparents house around this time for the weather. But I've been wanting to make my own for so long. I can't wait to make this. But with more hominy. 😋

“But I’m nothing if not stubborn…” the mark of a genius right there.

One of my favorite dishes🧡🧡

My abuela says that if you add carrots and celery to the broth again she will fling you the chancleta and wont let you come to her terrenos.

Mexican CornFlakes… yummm 😋

Watching this made me hungry and happy 😋

You are amazing. Thank you so so much.

Celery, carrot, cumin, bay leaves, ancho chiles and even cilantro, aren't a thing in Mexican pozole rojo. 11:19 As others have already stated, pozole rojo broth is fairly simple: meat (commonly a whole pig's head), garlic, onion, salt and guajillo chiles. Oregano, sliced radishes, chopped onions, shredded lettuce, fried tortillas and limes to squeeze on are served alongside. The simple preparation and little garnishing is what makes it so good!

Great recipe,I will make it again soon! I like the way you inject some humor also.

Omg.. I'm super hungry all of a sudden.!! Looks delish ..

Chef Juan, I love your video! So informative and funny!

U did as always did a great job on pozole.. An all other videos as well

It looks a bit strange, but in a good way, by far the closest recipe and cooking to the many versions of pozole. Very nice!

Thank you chef juan

Gracias chef Juan 😁

Love pozole! I cheat and make it in my instant pot. It's ready within an hour.

In south central Mexico, pozole and the fixings are served with tostadas and crema. It can also be made with chicken or beef, but pork is definitely more common. Yum!

And as always… enjoy 😊 thank you Chef, looks delish!

Man that makes my mouth water.

looks great, deffo gonna try it

That ancient alkaline process is called Nixtamalization. The process is important not just for preservation and flavor, but without it making corn into a dough would be impossible due to the chemical changes it imparts. Furthermore, bound niacin in the corn is converted to free niacin (or b3) making it much more nutritious to eat and preventing the disease/condition pellagra. One of the chief symptoms of Pellagra - besides sores, rash, general pain and unpleasantness - is diarrhea. Now when the Spanish came to the new world and brought back corn, they DIDN'T bring back Nixtamalization because they didn't know about it! As a result, peoples who adopted the new Corn as a major grain soon broke out in disease. And that is why diarrhea is sometimes called "Montezuma's Revenge", because it was thought of as last punishment he inflicted on the Conquistadors who came to South America.

Boy that looks good! Thank you!

OML, Never knew 😱I WANT, I WANT, I WANT ! Thank You for educated me to this. I want !