I love tacos and burritos more than anyone should, which is why I don’t have a long history of eating pozole when dinning out, but when I’m craving comforting Mexican cuisine at home, there’s nothing better than a big pot red pozole with all the fixings. Enjoy! For the fully formatted, printable, written recipe, follow this link: To become a member of Food Wishes, and read Chef John’s in-depth article about Red Pozole, follow this link: You can also find more of Chef John’s content on Allrecipes: .
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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.
Yummy 😋 😋 😋 😋 😋
I just so enjoy your skills. Maybe I shouldn't say this but I play your you tube as my sleep story. Is that OK?
Thank you for not making Menudo. Lol
His speech pattern…damn. EVERY other WORD. Is LIKE this. But maybe ITS just ME.
Are there any recommendations for Mexican oregano? I looked for some online and saw a number of negative reviews for reasons such as "smells like gasoline" or "full of sharp thorny stems". Those things make me gun-shy, especially for something I've never tried before.
Nothing wrong with buying oregano in a park
super yum.
Recalling back to the '60's, Trotters were not commercially available due to US Health Dept. Laws. Gracious Chef for getting them back out and into the open.
Roast dem bones first!
Yeah, that's chili con carne.
P.S. A lot of great humor in this one!
Chef Juan!!! hahaha Felicidades! Great video from home!
Chef juan lmao
It's a stew, and I'll tell you why: the cooking method… is… stewing.
Now do Menudo-the breakfast of champions.
Chief Juan. Lol.
I can't wait for Lucy and Xochil to see this!!!!
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.
Don’t you just hate it when you’re just trying to get some good Oregano and everyone keeps selling you weed?
I mistook this for menudo at first. Which I hate. Sorry. No. I just can’t stomach stomach. But pozole. Oh yeah. All day long. And this looks to be right up there with the best recipes I’ve ever tasted, Chef. Cheers! -Phill, Las Vegas
🤯❣
I absolutely love your recipes. I make them for my family all the time!
Do you think you’ll ever do a few healthy recipes?
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.
Chef you could prob make some pretty fire birria style tacos with that pozole fat
3:00 Was almost a Harlem Shake video.
This is better than chicken soup for a cold.