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

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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.rickbayles...
Green Pozole with Mussels or Clams: www.rickbayles...
Quick Pozole: www.rickbayles...
Official Mexico: One Plate at a Time cookbook: rickbayless.sh...

Опубликовано:

22 авг 2024

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Комментарии : 141

@GMayen Год назад

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 Год назад

You nailed it. Her pozole is a huge mistake.

@MiguelGonzalez-um3cx Год назад

Lol

@vickyp2297 Год назад

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

@GMayen Год назад

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

@rrtexas6976 Год назад

I had to look it up. Hilarious.

@dirtmcgirt6531 Год назад

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 Год назад

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@ElizabethMendz Год назад

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

@Rick_Rapheal Год назад

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@jj-bp3fr Год назад

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 8 месяцев назад

@@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 8 месяцев назад

@@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 4 месяца назад

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

@SharonMartinez1000 Год назад

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

@Rick_Rapheal Год назад

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@FrazierMtnCheese Год назад

Perfect weather for a hot bowl of Pozole

@Rick_Rapheal Год назад

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@A.Spivey Год назад

I love pozole!

@Rick_Rapheal Год назад

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@rducut Год назад

Love these series! Keep them coming Rick

@Rick_Rapheal Год назад

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@shelleydonovan7703 11 месяцев назад

A thing of beauty!

@jameshaulenbeek5931 Год назад

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 Год назад

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@Ariel76179 Год назад

Saludos desde Honduras!!! Es genial este canal.

@Rick_Rapheal Год назад

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@carmenmartinez2882 Год назад

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

@angelinaurquidi8011 8 месяцев назад

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

@lorlgd Год назад

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

@Rick_Rapheal Год назад

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@brendabinau1187 Год назад

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

@Rick_Rapheal Год назад

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@terin1862 28 дней назад

Best green pozole I ever had was in Santa Fe, New Mexico.

@LisadeKramer Год назад

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.

@fsarfino Год назад

Excellent episode Rick !!!

@Rick_Rapheal Год назад

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@richardogrady-gk3cu Год назад

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

@Milondrin 9 месяцев назад

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!

@57270100 Год назад

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!

Год назад

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

@Rick_Rapheal Год назад

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@terrymaldonado184 Год назад

Truly you hit the spot on your comment 👌

@carlitoscabana7197 Год назад

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.

@Rick_Rapheal Год назад

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@monami7092 Год назад

Wow! Amazing

@Rick_Rapheal Год назад

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@albericozapata4086 Год назад

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.

@markmcneil5702 Год назад

Another excellent video. Love the mussels

@Rick_Rapheal Год назад

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@bjones9942 Год назад

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!

@Rick_Rapheal Год назад

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@drami0038 Год назад

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

@Rick_Rapheal Год назад

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@manuelpalacios3085 Год назад

Pozole the best for Sunday morning

@carmenmartinez2882 Год назад

You’re making me homesick!

@ljay4996 Год назад

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 Год назад

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

@astrobot702 4 месяца назад

Oh dear goodness, that looks amazing

@sergeigen1 Год назад

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

@Rick_Rapheal Год назад

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@kimhorton7404 7 месяцев назад

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 Год назад

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

@sherrellrichmond4307 Год назад

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

@Rick_Rapheal Год назад

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@crabbyhayes1076 Год назад

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

@Rick_Rapheal Год назад

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@onlyychevys Год назад

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

@bunnygal778 8 месяцев назад

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

@MarthaRamirez-qh7lf Год назад

Once again Amazing!!!!

@CZARCALIFORNIA Год назад

Awesome didnt know the green

@w15h0na5tar Год назад

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?

@1G_G1 Год назад

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

@barentfoley6264 Год назад

I'm going to us shrimp 🍤

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@irenehuereca1078 Год назад

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

@margaritarodriguez3627 Год назад

Hasta salive,que delicioso,se antojó.

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@galleta_2024 Год назад

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 9 месяцев назад

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

@KahlilDechaine 11 месяцев назад

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

@Black-Tiger Год назад

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

@Rick_Rapheal Год назад

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@dianeeliezer6227 Год назад

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

@sharksanchez2800 Год назад

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

@Rick_Rapheal Год назад

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@TracyIsInTx Год назад

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

@debbiecarleton2101 Год назад

Comfort food

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@ncmartinez_his Год назад

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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@sergiossh852 Год назад

Rick...cuando harás lengua a la veracruzana?

@elviramercado9729 Год назад

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

@donbushek733 Год назад

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

@Rick_Rapheal Год назад

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@elviramercado9729 Год назад

Oh! Thank you @Don Bushek

@shellyjene2066 Год назад

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?

@adrianaangelcoria1248 11 месяцев назад

I prefer white pozole.

@merceram100 7 месяцев назад

Puedo usar en vez de chile ancho el chile guajillo?

@enyab.6939 Год назад

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

@robertocarlosmoctezuma5664 Год назад

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

@ricktaylor5397 Год назад

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

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@cachi-7878 Год назад

@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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@carlosdelacerda4128 Год назад

I agree 99% Lettuce tho on posole?

@irenehuereca1078 Год назад

🥰🥰🥰🥰🥰🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽

@Kyle-TheGuyInTheKilt Год назад

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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