The Only Recipe Alison Will Use a Blender For | Home Movies with Alison Roman

Рет қаралды 127,503

5 ай бұрын

Welcome to December! Season of light, season of cheer, season of showing up at other peoples homes (or people showing up at yours!) This episode of Home Movies addresses the age old question - what can I bring to feed the masses that also tastes good and doesn’t take all day or one million pots and pans? The answer: this pork stew! It is easily transportable (catch me on the subway if you can with my dutch oven), scalable, and truly body warming. This stew is comprised of pork (yes), a homemade chile paste (made easy with a blender), tomatillos (the darker the better, says I), cabbage (for a little sweetness), and hominy beans (really these are optional but ..yum). The broth makes this stew. It’s fatty, it’s rich, it’s sassy and.. it gets better with age (don’t we all?) Make yourself a repeat guest and bring this pork stew to your next holiday affair. Happy (hominy) holidays, everyone!
Extra special thank you to Away for sponsoring this week’s episode - I haven’t yet tried to fit a dutch oven of pozole in my olive green carry-on, but one day, I just might.
#pork #stew #pozole #hominyholidays #alisonroman
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VIDEO CHAPTERS:
00:14 Home Movies with Alison Roman | Pork and Red Chili Pozole with Cabbage
01:41 Thank you, Away
02:48 Toast chilis (and don’t touch your eyes!)
04:37 Season and salt your pork hunks
06:15 Dust off the blender
07:27 Prepping tomatillos, cabbage, and garlic
09:21 Put it all together and let it stew (for 2 hours)
10:29 Entering pozole territory
11:48 An hour later: body warming food
13:42 Garnishes and making it your own
CREDITS:
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Sean Ryan
B-Cam: Erron Francis (@viewsfromtheattic)
Audio: Yves Albaret (@yvesarmand)
Editor: Colin Marchon
Food Assist: Rebecca Firkser (@rebeccafirkser)
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Пікірлер: 191

@alisoneroman 5 ай бұрын

Have you ever seen a dutch oven ride the subway?

@tomfondly5266 5 ай бұрын

No but I once had someone offer me a bump of coke off his metro card.

@dr.m.h.patterson8121 5 ай бұрын

okay see this briefest of exhchanges is my favorite thing on the internet right now. thank you,@@tomfondly5266

@squeekycheese 5 ай бұрын

The Dutch first settled along the Hudson River in 1624 and established the colony of New Amsterdam on Manhattan Island. They couldn't take their ovens on a horse drawn cart because it was way too bumpy so Instead of waiting around for the subway to be built they left In 1664 and the English took control of the area.

@lisagaylor9628 5 ай бұрын

Alison! Get a good immersion blender!! You’ll never have to pour hot stuff in and out of a blender pitcher again.

@brandonpostlethwait9437 5 ай бұрын

We can only hope you graciously accepted 🤣@@tomfondly5266

@brendang1720 3 ай бұрын

The Stew/Soup debate: I got this question wrong on one of my tests when studying culinary arts and it has haunted me ever since for the past 12 years. A stew and a braise are combination cooking methods. The technique uses both dry heat and wet heat in other words you sear the meat (dry) and then simmer it in a liquid (wet). The difference between stew and braise are (bite size pieces). A stew is bite size pieces and a braise is one whole piece. If you did not brown the meat it would have been either a poach (non bite size pieces) or a soup (bite size pieces). Since you cut the meat into bite size pieces, browned the meat and cooked it in liquid it is decidedly a Stew! If you didn't brown it would have been a soup. As you can see I am still haunted by getting the question wrong and I will never forget it! LOL This debate reminded me of your debate of "is it a wet or dry ingredient?"

@dr.m.h.patterson8121 3 ай бұрын

Oh my goodness. This reply is SO GOOD. My friend, in a very short paragraph you just cleared up YEARS of confusion. Thank you! I have NEVER known the real difference between all of those things -- I knew only roughly -- but I feel so much clearer now! Thank you so much! No joke, now I feel like I want to ask you all my sad, basic cooking questions that I *should* know but don't. Thanks so much for taking the time, & I'm so sorry you're haunted by getting that test question wrong... but, as a college professor myself, I tell my students all the time that sometimes the mistake you make in the moment when young is actually a gift, b/c you often remember better the things you got wrong than those you got right. Silver linings. Mistakes can be beautiful gifts, sometimes. (I mean... y'know... within reason.... like, not running someone over with a car or accidentally lighting your own hair on fire... those aren't great mistakes, but... OTHER types of mistakes... they can be lovely :)

@lizziemarie5590 5 ай бұрын

If you use canned hominy it helps to roast them in the oven for a little bit before adding to the stewsoup. It adds a little toasty flavor and takes away more of the can flavor.

@kopec82 5 ай бұрын

Cabbage is a topping but you did very good job! Love from Mexico

@K-tl7ym 5 ай бұрын

I’ve been exposing my two year old daughter to home movies for awhile. This time it finally clicked. She was clapping, laughing, saying “hot hot!” when Alison was at the stove and “yum yum momma!” at the end. My work here is done.

@tauraaaaaaaaaaaaaaaaaaaaaaaaaa 5 ай бұрын

Raising them the right way.

@washurhands5079 5 ай бұрын

I don’t know a Mexican that ads tomatillos or cabbage to it but tomatillos is a good idea. Thanks for not dishonoring our stew like Rachael Ray did. ❤

@monami1359 5 ай бұрын

🤦🏻‍♀️🤣

@charlotteperrine 5 ай бұрын

Pozole is also one of my holiday favorites, I also add Chicharrón to the sides. Thank You for being so you in the kitchen.

@opheliahamlet3508 5 ай бұрын

Chicharrón garnish. That sounds good

@hazelpratt6756 5 ай бұрын

I feel like this Home Movie was made for me...at the beginning of the week I was flipping through your book (Dining In? Nothing Fancy? I usually sit down with them both) and came across this recipe. I bought all the ingredients and am making this tomorrow for dinner. Perfect timing to allow me to study up before attempting my own!

@DonnaBorooah 5 ай бұрын

Tomatillo intel: Darker green = less ripe!

@jeffmason7013 5 ай бұрын

I’m from New Mexico and have made this every New Year’s day for 30+ years. I do cook my own nixtamal (raw hominy) rather than use canned prepared (lets one control the ‘bite’ so it doesn’t get as mushy). Otherwise, this is a great rendition.

@Redd513 5 ай бұрын

I also hominy from dry. My recipe also takes two days. So maybe this is a great quick pozole.

@marclegarreta3359 5 ай бұрын

I agree. I’m from New Mexico, too. The tomatillo with red chile felt a little unconventional, but it looks amazing! And I have to admit that I used canned hominy! The dry is so much work! I’ll leave it to my ancestors 😂

@Redd513 5 ай бұрын

Yeah the tomatillo's did surprise me, but I like you thought hmmmm maybe I'll try it next time.@@marclegarreta3359

@virginiaf.5764 5 ай бұрын

@@marclegarreta3359It's really not a lot of work. You soak it overnight and while the pork is cooking you cook the hominy. So much better than canned.

@jolinegutierrezkrueger3457 5 ай бұрын

I am also from New Mexico, so … cabbage?!!!! No.

@Zenaitha 5 ай бұрын

I bought a 6 lb can of hominy the other day for $2 so this video COULD NOT have come at a better time!! BLESS.

@tauraaaaaaaaaaaaaaaaaaaaaaaaaa 5 ай бұрын

Im Australian and I ate this once when I flew to Texas to visit my, then boyfriend, and his family for Christmas. His grandma made this. It was the first time I ever ate authentic Mexican food, it was simple and different.

@kelpauly88 4 ай бұрын

Made this tonight and it was insanely delicious. My local grocery store only had California/anaheim chiles, so I used those. They’re apparently milder than New Mexican. I removed all of the seeds bc I’m also feeding a toddler, so the final product wasn’t spicy at all, which was perfect for us. It was so rich and flavorful and comforting, and some hot sauce on top gave it the kick. I have to admit I was a bit apprehensive about the addition of tomatillos in more of a red pozole, but as always, don’t question Alison! She knows what’s up and she never disappoints - the combo and the balance was perfect and you get the best of both worlds - rojo and verde - all in one perfect bowl. Even the picky two year old gobbled up two helpings of this. Thank youuuu Alison! PS. I understood the little mermaid reference immediately and appreciated it immensely.

@mariagraziano6964 5 ай бұрын

What have we done to deserve all these videos 🙌🏻

@andrewt35 5 ай бұрын

Allison Roman is the queen of stews, braises, and Dutch oven dinners! This looks amazing, per usual. Thanks!

@benjohnson1968 5 ай бұрын

I've made this from Dining In many times and it never disappoints. Interesting to see how you've evolved the recipe from the book version.

@DVSins904 5 ай бұрын

Honestly this is welcomed after the whole Rachel Ray pozole; but hominy in spanish is simply called maiz or maiz molido, there are other variants and other names. Goya probably just slapped the word pozole on the can to tell english speakers "this is the stuff to put in the red soup".

@gigee123 5 ай бұрын

I lowkey cringed with the Goya choice, just because of the very loud Trump support of Goya…could have been any other hominy ya’ll

@virginiaf.5764 5 ай бұрын

@@gigee123Me too! You'd think companies would think twice about who they support, especially those who want to build immigrant camps. But anyways, I cook hominy from scratch, easy and so much better in taste and texture.

@katherinegarza05 5 ай бұрын

@@gigee123Omg!! Grow up!! Goya is a Well know Hispanic Product, just because they Supported President Trump, that was their Choice!!

@alejandromare2061 5 ай бұрын

Actually that's not really what you call hominy in Spanish, it's "cacahuazintle". That's the actual name for this type of corn: big, white, starchy kernels. Usually we just call it "maíz pozolero" (pozole corn, you could say).

@jenjoy3215 5 ай бұрын

I love my Vita Mix for dishes like Birria and/or any Mexican dish using dry chilis. I also love it for a quick soup made in 6 minutes. This looks delicious as I love any braised/slow cooked meat.

@martofel 5 ай бұрын

Love Allison! 🎉🎉🎉

@new_grexican2837 2 ай бұрын

love Love LOVE THIS! A legit rendition.

@madalynmitchell1936 5 ай бұрын

This recipe is divine ! Absolutely love it 😊

@kaceybrooke2605 5 ай бұрын

As usual, the cutest! thanks for this !😍

@melissao.219 5 ай бұрын

So good! ❤❤❤

@JazzlynStarrMusic 5 ай бұрын

This is my favorite!!!

@jocelynferger9681 5 ай бұрын

YAAAAAAAY!!!!! My favorite day of every week!!!!

@jeanniebrooks 5 ай бұрын

This stew looks so delicious! We love pork, we cook frequently with pork butt and ancho chili peppers- this is a nice simple dish with few ingredients. Good job, Alison!

@biancadasilveira 5 ай бұрын

Love you, Alison!!!

@theohkerry8582 5 ай бұрын

This is definitely getting made, probably this weekend. BTW, the editing is extra hilarious - cheers!

@milkapantelic2352 5 ай бұрын

I am definitely making this for the New Year’s Eve party!!!

@luisenriquevlog1099 5 ай бұрын

OMG havent even watched the video but I already know I am SO making this 🔥

@angelicazozaya3728 5 ай бұрын

Yes!!

@sgalvan830 3 ай бұрын

I would try this version. It looks really good.

@user-rq2bd5zl3y 3 ай бұрын

I love that blue pot you cooked in! The cover serving also as a stand for the pot is wonderful! cool find.

@Kayla-kd9hx 5 ай бұрын

With every video, I grow increasingly more and more obsessed with that blue pot and Im at the point where I absolutely have to have one

@michaelslaughter54 5 ай бұрын

Yum

@mandz61 5 ай бұрын

lol @ the addition of Max to the line of hunks. Sweetest couple 👩‍❤️‍👨

@cherylschumaker1366 5 ай бұрын

Looks really good

@jeanniebrooks 5 ай бұрын

Looks so very like you, putting your greenery and fresh garnishes on top. Kinda like putting a simple salad on top of your bowl of stew!

@madelineluke2094 5 ай бұрын

Just because she said we’ll never catch her making chili… I would like to see her make chili

@jessejess5159 5 ай бұрын

“Not every bowl has to be sooo Porky” lol 😅😆 that line made me laugh so much 😄

@Nan-ly8zb 5 ай бұрын

I could watch your videos over and over again for days. This recipe looks amazing. (I, too, dread using my blender. 🫣). Thank you, Alison and a Happy and Healthy Holiday Season to you and Max! 🎊🎉🪔🎄🎁

@michaelespinosa9168 5 ай бұрын

I’m also from New Mexico and the best posole and Chicos are definitely the dry version with my favorite posole being found at the shed in Santa Fe besides my late grandmother’s. Not to mention the frontier restaurant in Albuquerque along with their green Chile stew. Posole ftw!

@Marlieboro 5 ай бұрын

Love your videos, Alison! Love from the Philippines

@dianehutchinson9257 5 ай бұрын

Hahaha, I love the call back to Eay Romano, the aged hunk. 😂 The stew looks delicious!

@MrKenimora 5 ай бұрын

Pozole is more popular during September (holidays in Mexico!) but is so hearty is perfect for the winter months

@ali_g8759 5 ай бұрын

Drooling. Really want this rn

@ali_g8759 5 ай бұрын

And it reminds me of little mermaid but when sebastian is hiding from the chef 🥬🦀

@inecita1958 5 ай бұрын

Not a traditional way to make posole or pozole..............but sounds delicious and this Mexican will try it very soon! Thank you for your recipes!

@Lisa-ny5ke 5 ай бұрын

How do you define traditional? Wasn't pozole traditonally made with human meat?

@chgmz 5 ай бұрын

Loved the Edit Button. And the Pozole

@YH-vf6pc 5 ай бұрын

I don't eat pork but I will watch this because I love your videos and watch all of them

@charlotteperrine 5 ай бұрын

Can use chicken.

@Meggs23 5 ай бұрын

Or pinto beans 😀

@jmorrisbest 5 ай бұрын

Recipes super

@cmadd498 5 ай бұрын

This was so good! I added Better than Turkey stock in the beginning because I worried the sauce would not be enough but I was wrong I should have trused the process you don't need stock at all the pork does all the work. Next time I will not worry about it. My husband loved it.

@alisoneroman 5 ай бұрын

trust the process!

@debbiezullo7056 5 ай бұрын

Alison what kind of chilis do you use??? Love your videos ❤

@Rachel-mt3ug 5 ай бұрын

I love this pot! Where is it from?

@suzannecamhi3726 5 ай бұрын

@alisonroman Get a decent blender and don't look back. Loved the recipe. Also, some crema or cojita cheese would be included in my preferred toppings

@honeyedawn 5 ай бұрын

i love pozole, my mom always makes me a red pozole but with chicken instead of pork.

@jmorrisbest 5 ай бұрын

Super duper 🎉🎉

@TheBswan 5 ай бұрын

Alison! Blend hot things with a dish towel over the opened cap thing. Let's the pressure out so you don't explode.

@andhisband 5 ай бұрын

This video was very entertaining. I'm not going to make the pozole, but I did enjoy your video.

@lisacrist3796 5 ай бұрын

Thank God this wasnt a rachel ray abomination. I make this soup every weekend but with chicken because we dont eat much pork. Great job!!

@porkchop_papi 5 ай бұрын

hi! would you mind sharing where you got your blue cabochon ring? :)

@Meggs23 5 ай бұрын

Yes on Instant Pot. It's great for cooking a pork roast like this in an hour. Hold the cabbage until the end though.

@Redd513 5 ай бұрын

Agreed on the cabbage! Its totally for topping!

@marisalopeze9920 5 ай бұрын

That’a exactly the only thing I came here to say. Please, cabbage should be crunchy.

@katwestmark2576 5 ай бұрын

I come for the recipes, I stay for the editing

@thatsokjose 5 ай бұрын

Alison and pozole, YES. 🥳

@ellb8795 5 ай бұрын

Yup...I always miss the ICONIC red! Looks like OPI's "Big Apple Red" 💅

@christopherkane6424 5 ай бұрын

Just made this - another home run from AR. I just wish I hadn’t been so bold with the spice level because apparently the chilis I used were packing a punch!

@Grimtide17 5 ай бұрын

AAAAAAAAAAAHHHHHHHH I got MY VERY OWN ROMAN MERCH and now a new video!!!! Happy fucking xmas to me

@dominikaujlaky8282 5 ай бұрын

@BlakeWRoss 5 ай бұрын

are you adding water? After hours the pot lecel is the same!

@bebesotatx 5 ай бұрын

I had never heard of adding tomatillo and cabbage to the stew...interesting.

@slizzynguyenner6442 4 ай бұрын

i can never hear ‘wearing a little jacket’ and not channel SITC. I will never see Tomas the same way

@paperologist 5 ай бұрын

Being in So Cal near TJ border, I’ve made similar dish in slow cooker and excellent for parties - used pork butt.

@dr.m.h.patterson8121 3 ай бұрын

what did you just call me?

@ohshnazzz 4 ай бұрын

Help! Anyone have advice for what size pot to use?

@ashleyjohnson3663 5 ай бұрын

fwiw i knew exactly which of ariel's sisters you meant! it's a good bit!

@mrpurple33 5 ай бұрын

It's basically impossible to get tomatillos here in northern europe... what is a good substitue?

@LaceRoman 5 ай бұрын

May I know where your blue pot is from?:)

@ayshaf5505 5 ай бұрын

Ok but where are the dining bowls from 😊

@kylelysher8197 5 ай бұрын

Not the Goya, Alison! May want to contemplate ditching that brand like you have other brands that have really poor associations.

@virginiaf.5764 5 ай бұрын

Yep. Really, really poor association these days.

@JPKoutloud 5 ай бұрын

lol. Girl. I don’t even have time to take the polish off my toenails. Love you

@Thenameisjim94 5 ай бұрын

I need to know more about these big hunks...

@elizabethdscala 5 ай бұрын

Hey Alison, but your suitcases match (one of your colors ) of your Le Creuset! No need to explain.

@lisaanderson135 5 ай бұрын

Please don’t feel bad for not painting your nails Alison! There’s always going to be those kinds of people out there who say … eww, she doesn’t have her nails done and then there’s others who say eww, her nails are painted and if they chip they’ll get in the food. Sometimes you just can’t win 🤷‍♀️

@dr.m.h.patterson8121 3 ай бұрын

Alison, I'm with this chick. Lisa! You said it perfectly: the internet age is so cruel b/c you canNOT win. And there are plenty of people for whom being dis-satisfied with things is their entire personality. It makes them feel like they have a cause. They mis-spend their pissy judgments on minor things & tell themselves "hey - I just call it like I see it!" but they actually don't realize that the harder work in life is actually taking a beat to think something through, to ask yourself if there's another perspective you could benefit from considering... That's the deeper, better work. But for a lot of folks, spouting off an out-of-proportioned-ly big loud opinion makes them feel like they're "strong." Girl, it's not strong to spend your energy criticizing small stuff. Criticize the big stuff. Like deception. Like racism. Like tyranny. Not a girl's nail-polish sitch. x.

@madeline4269 5 ай бұрын

We love pork

@orjolabellovoda2624 5 ай бұрын

Please Alison can you make a Christmas cooking movie ?

@victorschwartz902 5 ай бұрын

Disappointed that you didn't start with dried pozole. There is no comparison in texture to the stuff in a can. To me texture is key and a major part of the enjoyment of this dish.

@dr.m.h.patterson8121 3 ай бұрын

Fair enough. Anything positive you found from the video? Just wondering.

@meganroconnell1 5 ай бұрын

twelve rob Thomases is pretty high! gonna have to try this one

@nessuno9945 5 ай бұрын

For those of us outside of the U.S., what is hominy?

@rebeccabexar9363 5 ай бұрын

dried corn soaked in lime water. lime like the chemical, not juice

@darranaga 5 ай бұрын

I thought cooking tomatillos and cabbage was interesting. I would probably only do one of them but I like idea of adding an extra cooked main ingredient to the meal (besides posole and pork). Too much and it becomes too "hearty" and full and takes away from the simplicity of taking in good spoon fulls of broth. But maybe she was going for a stew! Check out Rancho Gordo for both white and blue pozole

@karetoev4999 5 ай бұрын

I love e everything about this recipe, except the hominy, (which I loathe) and would replace with cannelini beans. Thanks for the recipe Alison.

@ikanc7516 5 ай бұрын

Can this be made with chicken? If so, what cut of chicken would work? I hope that made sense.

@Redd513 5 ай бұрын

Yes it can. I actually put both pork and chicken in my pozole.

@rinaaaaax3 5 ай бұрын

I think in the video she mentioned chicken thighs

@ikanc7516 5 ай бұрын

@@Redd513 Thank you!

@ikanc7516 5 ай бұрын

@@rinaaaaax3 Oh shoot! I totally missed that. Thank you!

@spinni81 5 ай бұрын

Could one use canned tomatillos? On my side of the pond there is no way to get them fresh but they are sold canned in a vinegar brine.

@SonalDack 5 ай бұрын

I have the same question!

@napadiazrodriguez4197 3 ай бұрын

You can omit the tomatillos. They’re not a traditional ingredient in red pozole.

@SonalDack 3 ай бұрын

@@napadiazrodriguez4197 thank you!

@user-hx4ol1hp5r 5 ай бұрын

Can anyone name all the hunks?

@Boi_Lee 5 ай бұрын

Why nkare hominy ke samp?

@RonKoppelmann 5 ай бұрын

Ray Romano is a hunk?! There is hope for me yet!

@chartgran 5 ай бұрын

I've been loving cheap nail polish stickers off Amazon. They go on pretty easy, odor-free. They wear nicely and then you peel them off-no remover odor. I think they have Alison written all over them. You're welcome :)

@paulaphillips160 5 ай бұрын

It’s a stoup!!! 😊

@sarahwatts7152 5 ай бұрын

Anyone have a meat substitute suggestion for the pork?

@roseuhlow 5 ай бұрын

Chicken breast is what my family has used when we don’t feel like eating pork

@shadow1961 5 ай бұрын

"I've been places."

@jeanniebrooks 5 ай бұрын

I love American chili, but we rarely ever make it bc my husband makes such delicious Mexican pork chili with those dried Ancho chili peppers and red poblanos…Mmmmm!!l. We add oregano and cumin, coriander…. We’ll try this for variety, with the cabbage and hominy,…

@alejandromare2061 5 ай бұрын

When I read "pozole" in the title my heart fell to the ground, I still have PTSD for the abomination Rachel Ray did. But I was gladly surprised to see this is actually quite similar to actual pozole. I don't think we'd ever add whole tomatillos to it, nor cabbage but it's an interesting idea. In my family we always add pork trotters to the broth which makes it unbelievable rich and delicious (even if I don't eat the trotters themselves). Also we season it with bay leaves and thyme through the cooking process. But I love this rendition! PS: tomatillos go from a dark intense green to a vibrant yellow as they mature, so what you're seeing is the same fruit (yes, it's a fruit) at different stages of its life. Both green and yellow ones have completely different applications. I'd just avoid the paler ones, they tend to have less flavor and sometimes become bitter.