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i made pozole rojo (mexican soup)

May 31, 2021
Welcome everyone back to the time of the week when we go into our kitchen with a bunch of different ingredients and do the best we can today. We're going to do something that will be quite challenging. I would say only because I'm not good at cooking and I've never done this before. This is a recipe rich in flavor but even richer in history, but today we are going to make

pozole

, which is a traditional Mexican

soup

or stew, but it is a very popular dish and a lot of people told me that they loved it and that they had it while they grew up or they have it frequently now and it's something that people like and I feel like I'm missing out on this because I like things that taste good and all the ingredients that go into it, I'm okay with those ingredients so you know what It's the worst thing that can happen, don't answer that, don't ask that question, there were a lot of good recipes on the internet for posole, actually there are even more good ones. videos

made

by people who are at home with their traditional posole that they grew up eating and that their mom

made

for them and their grandmother made for their mom and there are also recipes that are more refined and served in restaurants and stuff, but I discovered that there's pretty much the same set of ingredients in PO Soleil regardless of how you make it because I know people put in different types of meats and some different spices and some different seasonings, but for the most part you need a certain list of ingredients to make it that flavor. special that PO Soleil is, so we will do our best.
i made pozole rojo mexican soup
I went to the store and bought a bunch of ingredients, they look great, they look full of flavor and spice and everything I love in ingredients, so snuggle up. on the couch it's nice and cool, it's the perfect time for some pasola, a nice, delicious hot

soup

and let's really hope it's not completely fine, let's do it, so this is a recipe that takes about four to five hours , so you're going to need some time because you have to let it do its job, you have to cut things up and put them all in a pot and just don't look, give it some privacy, give it some time to develop and grow.
i made pozole rojo mexican soup

More Interesting Facts About,

i made pozole rojo mexican soup...

As a soup, we will start by preparing the initial part of the broth, so I think traditionally this dish is made with pork, since we don't have it because we don't eat it, we will do the best we can with Pierre. with this this goes beyond the sausage, it's not the Italian type, which I felt was the right decision, it's sausage time and we're going to use this as our meat substitute, obviously it will change the flavor a little bit, if you were to eat pork, it tastes very different than this, but I think this is of all the options we have, this is going to be the closest to the flavor we're going for, so we're going to take this whole package, cut them up, and put them in our pot.
i made pozole rojo mexican soup
To get the stock going, but first I wanted to show you that you will need the largest can of corn you can find. Look at this camp, they have other sizes, but I thought we need the largest one. What is corn, you might be asking. it's like corn I think it's like a different type of corn for comments or suggestions I'll call you later I'll call for a lot of suggestions anyway this is a type of corn that goes in posole it's made I feel like it's ground corn it's more of a Mexican ingredient, so we need four pounds of ground corn, this is a big ol' one, we're going to make a big ol' pot here, hopefully it doesn't overflow and make a mess that would stink, so we're just going to just kidding, we're not going to do that , we're going to take our can opener and open up this giant ice field of ground corn and then strain the liquid because we need ground corn, not ground corn juice.
i made pozole rojo mexican soup
No, I'm going to quickly measure out four pounds. I really need four pounds of this stuff, here we go, this looks really interesting, I actually want to try such a weird little piece, hmm, wow, that's really good, it literally tastes exactly like I described. It's like Mexican corn, it honestly reminds me of masa gallina when we made our own corn tortillas, which by the way I think we'll make it later as a topping for our posole, so let's get four pounds, Jesus, should I have this recipe? these are really good, I don't want to eat those damn ones, we're going to do our best with our measurements here and in doing our best I'm really only going to pay attention to the measurements when it's convenient for me, so the pork shoulder that is what you're supposed to use for this recipe is traditionally supposed to be cubed now that we have these sausages so they're link shaped so I'm going to cut them once lengthwise and then cut them into short pieces to get them into nice chunks small, but not too small, it's amazing to see posole recipes made by people who have perfected it because every little thing you add to this dish provides a really important flavor that makes the dish what it is.
Let's put our leg Chris in my pot right here on our stove and prepare it. Our first stop here is going to be our pork substitute and we're going to put all of this here easily, then we're going to get our garlic and peel eight clothes that are going to go here one two three four five six seven eight then we're going to add the bay leaves six leaves of bay leaf let's work more we have here I think you're going to need a few onions but I only have This one again, this is just for the broth to give it flavor.
You're not actually going to eat whole onions. You're also going to put two whole halves of an onion here and lastly, we're going to pour all of our ground corn into this pot. and now we're going to cover it with water, which is the perfect amount. I don't even measure it and we take our big soup spoon and we're just going to make sure that everything is dipped underneath, ready to go and whatever. What you're going to want for this is to bring it to a simmer and once it's to a simmer you're going to let it sit for two hours.
You'll need to find an activity to do while this simmers and does its work. Another thing that will apparently happen is that our little pieces of corn will pop like popcorn, which is why we have the two hour marker here because supposedly that's how long it takes for corn to pop, so let's give it two hours, look this beautiful Sorry, this is already very pretty with all these ingredients. I'm excited man, I'll see you in two hours with some pop hominy pop hominy, that's the name of my new band. You can't stand it It's mine See in a couple of hours It's okay, I'm sorry, but I lied It hasn't been two hours I just missed you I couldn't be away from you It's okay, bug, kind of a hug that I actually wanted to get. a little bit of the adobo sauce made while we were waiting for our beautiful

pozole

broth to simmer and cook a little bit and be ready and there are some really interesting steps we need to follow to make the adobo, which will be like a red puree sauce which will eventually appear in the post only and become part of it, so you're going to need some onion and garlic, and what I did, which is specifically what the recipe called for, is you're going to char the onion and garlic , whether they are being cooked. place it on a grill or holding it over the open flame on the stove, something to brown and char both the onion and the garlic because charred means flavor and what the char will do is bring out a certain flavor in the onion and garlic. garlic that you wouldn't be able to get otherwise, so I just carefully browned this onion and garlic a little bit.
We have, I don't know, six or seven cloves of garlic and an onion, since we have them both charred and ready, these are going to go directly. our marinade which we're going to make using our wonderful Vitamix so we can put this in the blender just to pass the time looks pretty good right now but we're not ready so calm down what we're going to do right I'm going to grab our bunch of chiles guajillos these are dried and they will give an amazing rich flavor and color to our soup so I'm going to take maybe 15 of these let's see one two three four five six seven eight nine 10 11 12 13 for good luck and we're going to cover this in boiling water, let me put on a Superman glove and we have boiling water right here, so we're going to carefully dip our guajillo chiles into this boiling water and this will soften them. up so they are ready to blend and part of the adobo sauce so I'm going to try to submerge them and we're going to let them sit for about 15 minutes so that once they're all soft we can finish making our marinade. here this is really very fun.
I can already see the water changing color, it's like getting darker and redder and a little bit green and I think what you're going to want to do is save the liquid that we soaked this in because we could use it to add to the marinade, like you would if You were making a pasta sauce and you kept some of the pasta water. I mean, there's no starch or chilies, but you retain some of the flavor. So instead of just adding water to make the marinade, you're going to add chili flavored water to make the marinade, so we're going to let that sit for a few minutes until they're soft and then we're going to start cooking our chiles. soaking having a nice time in the jacuzzi now it's time to blend them with our onions and garlic to make our adobo sauce.
Here I have a serrano and a jalapeño pepper and we're going to add those to the marinade now as well. We're going to take them out and try to remove the seeds as best we can because we don't want this to be too hot with spices, we want a little bit of spice, so you're going to take the stem out and it's going to open up the pepper. and let the seeds fall out as well, we're going to literally rinse and repeat until we have all the peppers in the blender. The thing is, if you make it too spicy you can't stop saying it, you can always add more spice.
I'm not very good at planning recipes, but that's something I've learned he can't really undo. Actually, he is starting to look very good and delicious. I have no real idea what to expect from this soup. I mean, I've heard that it's just delicious and I know the ingredients, so I can expect some kind of flavor that I've tried before, but at the same time, this is so good, if I do it right, it might blow my mind and in turn , will leave you speechless. Okay, this recipe. It will blow your mind, guaranteed, maybe it's okay, there's one more below, let's grab this puppy, put it in here, we're on a nap, calm down, get out our Mexican oregano and I'm going to pick up some of this liquid because we.
We're going to go with a texture similar to pancake batter, this is what the recipe says, so leave everything nice and cozy there, let's get our blender, let's give it a try and see how the marinade turns out. Oh baby, it's okay, it seems to work surprisingly well, buddy, it's not. even that spicy, but I smelled a smell of pepper smoke that is in the form of vapor and that just entered my face, but the taste is not overwhelming, it's not like we are overwhelmingly spicy, it has some spiciness, but not too much, so Let's strain our adobo sauce, oh this is not the right size, let's do it here, we'll get a more appropriately sized container and this will take some time, but we're just going to strain the marinade through the strainer. here. to get a completely smooth and perfect consistency for our soup, this might take a while, to be honest, well now is the time we are going to let this strain pass and let the posole finish, we need the corn to pop, we need the flavors.
To get settled we still have about 30 minutes until two hours have passed, so let's give it some time. You know, we have to let this recipe breathe a little because in the end it will be worth it or not. but it takes some time anyway, so I don't know how to play Candy Crush or something like that. Okay, we're almost there. We have come a long way. I'm proud of us. This is such a new thing, but I'm. I'm so excited that we need a receptacle, let's use this container that we haven't washed yet and we're going to take some tongs and when we get to the point where the pozole is going to be made, it's going to make a broth that we're going to need.
Take out some of the bigger things that aren't going to end up in the final soup, like this big onion, so we're going to put all the onion pieces in, it's already a little separated, we're going to take out the bay leaves. if you used an avocado leaf that I couldn't find for this recipe, you're going to take it out, this will all just be compost or garbage or any bay leaves, garlic, yeah, we're going to take out the garlic pieces too. They are whole cloves, so they shouldn't be too difficult to spot and remove from the bowl.
I'm starting to think that the sausage we chose for the meat substitute actually works quite well. I like it, it seems to provide a ton of flavor. just from smelling it and the way it looks, the broth looks good, there's a little bit of redness to it, oh, but just wait, you want to see the redness once we add this marinade, it's going to turn red up here. Now we are going to add our marinade. We strained most of it, we couldn't strain it all, let's add this. I want to add about 3/4 first and let's take our spoon and stir here hopefully this won't be too spicy, but I don't think we're going to remove the seeds from most of those peppers and even if it's spicy I'm not going to complain, check this one out. color, it is honestly beautiful, so now we will do it, since it is a pretty soup potbig.
We'll add a little salt and a little ground black pepper and stir a little. We will let it rest and simmer with the marinade. We'll add it a little bit so that it can cook down and thin out a little bit and also we don't need to cook it for as long as a traditional post just because the main reason you're going to cook this traditionally for a long time is so that the meat cooks through. until the end, since we don't have that problem to worry about, we can shorten the time. I think we'll try it.
Oh what the heck, that's really good. It needs a little more salt and needs to simmer, so let's let it do its job. for a little bit I tell you this is almost ready switch it to the burner behind me and as you can see here I cut up some of the garnishes we can finish chopping them right now we're going to need cabbage cilantro and radish. I'll cut the radish now we're going to want some very thin slices of radish. Really watch your diet because every time you see thinly sliced ​​radish, now let's dig into that one as well so we have our toppings here.
I'm going to put this aside and we're actually going to make some homemade corn tortillas just like our girl Janet taught us when we made burritos, so you're going to need ground masa for this, some water salt and then a tortilla press, why did I buy? I'm going to need to get rid of this, what am I doing? That I'm right? We're actually going to need our stove to cook the tortillas. I'm done, but let's put a heaping cup of Arina dough in our bowl. once we have the flour or ground dough we are going to add our salt, a pinch of salt and we just want to mix it so that it is somewhat homogeneous before adding the liquid and now we are going to add about a cup of water, so we have half cup here and another half cup, we will stir it until it forms a small dough.
Oh, I'm so excited to make my own corn tortillas. I had a lot of fun when we did this last time. If you've never made your own tortillas I couldn't recommend it enough, it's a really fun cooking experience and they turn out so much better than store bought tortillas. Oh my god, it's crazy and they're easy, I mean if I can do it. Come on, what are you doing? What are you waiting for? This seems to have a pretty good consistency. In fact, I managed it on the first try. I think hopefully I think maybe a little bit more water, so this would be a huge omelet.
We're not going to make it that size, we're going to take small golf ball sizes. I'll just place it on my work surface here, three is probably five of these, think about how much we have four and the last five, made easy. What else do you have? Oh yeah, what else do you have? So next we're going to grab our tortilla press. I love this, man, and we're going to press and cook our own tortillas and when we're done with this, our wonderful posso you can have it ready Showtime I think it'll be ready, he just told me it would be ready, so we'll take it to work, but come on to crush some tortillas at home, make them, they will be hot. iron and then we are going to eat a beautiful Mexican feast hello hello smoke I have you cob Chi yes you are ready for Santos all your Oh baby okay Jenna it's time for posole are you ready yes ready putting some garnish without cabbage or cilantro and our radish They have to make it look pretty and homemade corn tortillas, are you ready?
Well, actually we have to show it. I have never tried this. I don't know what it's supposed to taste like. I know it's supposed to be moderately spicy, but. not too spicy, it's supposed to be pork. I used vegan sausage. I don't know, give it a chance. Let me know what you think. I can tell you as a soup fan and connoisseur. I'm going to like it, you're a connoisseur. soup econo soup is good oh oh yes whoo I'm a fan of that it's so good I'll try it with a little tortilla and I'll dip it so it's called ground corn it's a type of corn it's almost like a corn if it were a bean texture Okay, do you like it?
I'm sure the wonderful Mexican moms everywhere are laughing at how I did this, but I did my best and honestly, I think it tastes great, it's not entirely authentic, but it's still very, very good, all the lime flavor. sold out there definitely needs a little bit of one so don't forget that part like I didn't so it's not too spicy but it's spicy honestly it's too tasty not to have a meeting yeah it's supposed to. cook with pork and you're also supposed to cook it more or less on low heat for hours and hours and hours so that the port really likes to give off a flavor, we're using fake meat so we didn't need to do that, but I think The wine still gave off a good flavor, you are so right that lime is huge, friend, you need lime for this, it makes all the flavors come out, okay, I am a posole fan, this is a new soup that I really like.
I'm also, yes, I'm also a corn fan. What is it? I'll link the recipe I mainly followed for this. This is a recipe that depends on how you ate. When you were a kid or how your family made it, you can vary it with a bunch of different ingredients, like you can make it a bunch of different ways and it supposedly gets better with leftovers, yeah, so tomorrow it'll be better, it's bomb, right? we do it to him. I am very proud of this. I'm not going to lie like I was. I was as clever as ever in the instructions for this because I wanted to.
I want to be respectful and do it well. I know. This is really important to a lot of people mm-hmm you definitely make homemade tortillas when you make this definitely make the first bite really good but then like the tenth bite it's better, yeah, it gets better, right?, yeah, it's weird. because the flavors combine while you eat it. By the way, Kermit is crying in the background because he wants dinner. Honestly, I'm glad we pushed ourselves a little outside of our comfort zone. We did it right. I know this is a bit awkward but sometimes you just have to try something you know because you never know what you're going to make just the most amazing soup this is really good and overall web soup and she is a connoisseur of soups, so you get it, you give it the seal of approval I think it's safe to say what we do, we did it.
I didn't leave my comfort zone at all. I sat on this, but they understood that that's your favorite part of my videos. eat for free I don't have to help it's a bomb right I'm weirdly looking forward to leftovers this is going to get better like good wine baby like good wine too if you have a fanny pack you can just pour some in your fanny pack and eat it later, perfect on the go snack Well, I'm very happy with the result. I'm exhausted enough. I mean, this was a long recipe with a lot of specific steps and ingredients, but you know, it's worth it, it's really worth it.
Do I have something in my teeth? Could you tell me? Could you even tell me if I had it? Do you want some corn tortillas, here you have them? This is a good idea, oh my God, oh that one took a dip. I think it's time for me to do it. Out of the Kitchen I hope you enjoyed this. I'm going to link the recipe and the video I watched, which pushed me over the edge and inspired me to make this. Thank you all for your suggestions. I typed Paso Lee in my Google Doc of meal prep ideas video and I didn't even know what it was because you guys were suggesting it and it turns out it was dumpling soup, that man, it's rich and a little spicy, but like with the lima potato. in it it brings out all the flavors together and then the sausage that we use, I mean, dude, dude, dude, dude, I can't even understand this.
I'm giving you all a bite ok just take a little don't fight don't fight over the bite see I'm just kidding it was my bite thanks for watching thanks for making it to me I feel like I'll enjoy this soup for many days to come if you're considering preparing it. for him just try it tweet me a picture so I can see how much of this yours isn't in mine I'm used to it okay my feelings aren't hurt I don't care I'm just going to pour some of this in my fanny pack go for a run until then

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