How to Make POZOLE ROJO like the best Mexican Restaurants (Authentic Recipe for Red Pork Pozole)

B is delicious and it is one of the central dishes to Mexican Cuisine it's also one of the most if not the most celebratory dishes in Mexico in this video we're going to show you how to cook up a delicious bowl of p in your own kitchen step by step now this traditional POA recipe is packed with deep flavor and Hearty protein and it has a history that goes back hundreds maybe even thousands a year and it's especially great after a night of sippity Sip and Unos now there are three main phases to cooking this dish and some key ingredients to have on hand for this recipe in the first phase we're going to Brown this meat to add some delicious flavor to this dish we'll be using 3 and2 lb of pork shoulder three pieces of pork shank about a/ thir of an onion and a jar of some special broth for some extra flavor next for the second phase I'll walk you through a delicious red chili sauce this is the core of this recipe that brings all the flavors together we're going to use two an Chile three Chile arul three garlic cloves 12 Chile guos about half an onion and 2 teaspoon of OG which is that Perfect Blend of salt pepper and garlic and lastly for the third phase the seasonings and the condiments you're going to need oregano Comino a little more salt pepper and garlic and some bay leaves you also need a big old can of homon AKA ble and we're going to have a whole spread of garnishes for that Finishing Touch too now let's get fired up and make some po all right friends now that I have the ingredients listed and organized and before we Brown the meat I just want to take a quick second to thank today's SP made in in my house we love cooking me Terry and Mama Tex too so we're always on the hunt for great products to improve our kitchen setup and I've been working with maid in for about a year now and I can really say how much I love their cookware maen designs professional quality products for the home cook and they also partner with multigenerational factories and Artisans to bring you all a curated collection of materials and shapes that you need in the kitchen and so for today's POA recipe we're using the made in stainless steel collection as a matter of fact I'm using these pans right here to make today's recipe made in stainless clad pans are crafted in Italy and used by professional chefs in the world's best kitchen and look friends these pans are amazing quality maiden's premium five ply stainless steel material is what sets it apart from other pans out there the five layers allow for Superior heat retention even Heating and ease of heat control the handles are also designed to stay cool on the stove top and are ergonomic to help balance the pan plus all of made in stainless clad cookware can go from stove top to oven with ease up to 800 de y'all can check out the stainless collection and maiden's other cookware by using the link in my description to save on your order all right all right let's get back to the P all right my friends we're going to go ahead and brown the meat first we're going to start with a little bit of oil here we're going to get the pan nice and hot now a lot of cooks prefer to boil the meat first I like to Brown it but that's what we want to do with a pork meat today we want to sear it you want to let that meat sit there a little bit it's going to stick but it will release after a little while we're going to do this in two batches you don't want to crowd the pan too much all right you see once the pan starts to get nice and hot again that pork meat will start to loosen up start to slide around you want to make sure you can stir it around a little bit like that give it the old flippity flip you want to Brown that meat give it a nice little brown color that's just a lot of added flavor you notice in this particular case we're not seasoning the meat we're going to season the meat once it's inside the pot while it's cooking that's what we're looking for Frank we want that nice golden sear add some good good good good flavor to the dish all right at this point we need to add a little bit of water here you want to loosen up all those yummies down there on the bottom look at that get all that good yummy stuff off the bottom it doesn't have to be totally burnt or charred I mean you just want some of that flavor in your cooking pot over here so we're going to go ahead and dump that over here this is the third batch now I'm going to take about a third third maybe of this onion and I'm going to add it to this pan in just a moment you can boil them and it also add flavor but when you sauté that onion it's just a whole other flavor so I'm going to go ahead and add these onions here to the pan the water from the onion will also help loosen up the Fawn you want to keep it moving so it doesn't stick too much now I'm one of those guys that never throws anything away if he can help it what I have here is my secret weapon during the holidays I made the meat for the tamales and I saved the juice from the pork shoulder so this is basically pork broth so I'm going to add some of that just a lot of extra delicious flavor all right so I'm using this pork broth to soften up the Fawn down here in the bottom doing it this way is a little bit more work it does take a little more time to Brown the meat especially when you have to do three batches the way I did but friends I promise you you'll thank me later because the difference in flavor is just so amazing when you have that nice little brown meat flavor in there I'm going to pour the rest of this pork in here along with all the onions I'm going to have the rest of my pork broth in here we're going to add some more water we just want to cover that meat and start getting a little simmer there we don't want to add too too much water because remember we're going to also add the chili sauce that brings a lot of water with it we are going to lose some water to evaporation remember friends you can always add more water it's a little harder to take it out you can take the lid off and let it boil and simmer but then you might run the risk of over cooking the meat to where it just completely falls apart by itself all right friends as the pot starts to simmer a little bit you want to make sure you come over here and get all of these impurities out just want to skim them right off the top here you don't want those in your POA at all generally if you soak your meat a little bit longer you're not going to have as much I also added the three pork shanks that I had showed y'all earlier those are in the pot as well next we're going to get our chili sauce going we have two Chile anchos we have three Chile de AR three garlic cloves and we have 12 guo Chile and we're also using about half of an onion and I always say about because they're not all exactly the same size but the first thing we have to do is uh get the stem off of here and get the seeds out and if I don't get them all 100% right now they will come off when I get it in the water uh you also may want to take out the veins they can add a little bitter taste and that's what's going to go into our pot first thing we're going to do is get all these Chile in here I'm going to go here to my sink and get them rinsed off we're going to add the onion and we're going to add three garlic clothes one two three it's been boiling now for 10 minutes I'm turning my little stove off I'm going to let it set there for a while let it cool off too before we go to the blender so I'm going to get my little uh strainer here get it into the blender so I picked up this new technique now where I just bring the blender over here closer to the pie instead of Dripping all over the place all right and we're going to need about maybe about a cup of water we're going to go ahead and add about 2 tpoon of American Pitmaster OG rug this is the Perfect Blend and ratio of salt pepper and garlic now you can order this at Pitmaster us make sure that you um blend it for a good 45 seconds to a minute minimum you want it to get really fine beautiful chili sauce look at that just gorgeous all right so we have our pot back over here I want to show you guys the rest of the process here we're want to go ahead and add 2 TP of oregano and we're going to use two teaspoons of Comino so there's one and two we're also going to add two tpoon of OG here remember we had two teaspoons in the chili sauce we're going to use two more here in the pot we're also going to add two bay leaves and now we have everything in this pot except the other two main ingredients so let's get those two in here now and I went ahead and bought me a real strainer this is a professional strainer the one they use in the restaurant so we're going to strain this right into the pot here quick and easy woohoo I like this way better everything's looking really good the color is amazing it's shimmering nice and slow you want to make sure the pole the homon which is the name sake of this dish pole is in there at least 30 to 45 minutes so that it gets all the flavor absorbed into the homon and then the homon flavor also absorbs into the liquid over here all right here we go look at that it needs a little bit more remember that the ble is the star of the show along with the pork so we want to make sure we have plenty of ble in there now it looks right all right let's get the lid back on all right my friends it's been another hour and 15 minutes total cook time has been 2 and 1 half hours our P should be done wo look at that man oh man that looks good those Shanks those add a lot of delicious flavor let's give it a taste test ooh that's good ooh that's good I'm going to check the meat too pretty much right about ready to fall apart at this point you can take the meat out and shredded if you'd rather have shredded meat in your bowls I like a little chunky meat in mine so I'm going to leave it in there like that I'm going to add a little bit of salt all right friends I'm excited to uh try our P today but first before we start the taste test we need to get our garnishes ready I'm going to go ahead and cut up some of these sanos we just going to cut chop it up real fine we can add it to our P it brings a nice heat to the dish without changing the flavor of the dish little bit of radish now you can cut them as thin or as thick as you like we like them kind of thin just like that I have some limes here I like to cut them in half that way and I like to cut them at this angle then I'll cut it down the middle rotate it around and cut down the other side let's get the Cabbage going I like to cut it really nice and thin like this we're just going to take a a little bit the head off of this cilantro we're going to chop it up real fine all right my friends I've got all our uh I can't remember that word all right my friends we have all of our garnishes ready to go and very customary traditional is tostadas let's go ahead and serve ourselves a little bit of this pole and see how it turned out the color on this is just Fantastic look at that little bit of meat little bit of pole little bit of hugle which is the juice all right here we go friends look at that absolutely stunning I'm going to take some of this cabbage lay it down right here on one side I'm going to take a squeeze of lime we're going to take some of these radishes and a little bit of cilantro all right so there we go I'm ready friends this looks and smells amazing oh man that's good that is super super delicious I got to go for another Spoonful yeah that's good let me dig out a piece of meat down here here's a small piece cheers my friends that's where I like it just about like that you can pull it if you like shred it if you like but that's how soft it is you can dip it in here like that piece of meat and some pole do would like to get a big old corn tortilla roll it up just like that dip it in there yeah baby that's good I hope you guys enjoyed this video had a good time making it for you guys thanks for watching friends again if you're interest in our Pit Master rev go to Pitmaster us we'll see you guys at the next one keep the smoke light and make it work boom Bo cut I'm

Channel: ArnieTex

Views: 93,581

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Id: Icf1f1laB50

Length: 12min 5sec (725 seconds)

Published: Sun Feb 25 2024