Carla's Pork and Pozole Stew

[@CarlaLalliMusic123]

How do I love CORN, let me count the ways…

[@paigeconnole]

“Why vinegar? Because I’m not making anyone open up a wine bottle for two tablespoons” 🙌🏼🙌🏼 this is why I love Carla!!

[@leephillips2837]

also, acid can amp up flavor without salt

[@luisguillen97]

It was a relief to see someone outside the Mexican community making pozole not butcher it. Thank you. This looks (not quite like my mommas but) completely respectful and maybe (dare I say?) an improvement on the flavors of a very hallowed meal.

[@virginiaf.5764]

Sliced radishes and lime wedges are another traditional topping.

[@Mr.Abreu.76]

Radish is only used for red pozole. For pozole blanco she did perfect, only missed the limones and chicharrón

[@virginiaf.5764]

@@Mr.Abreu.76 I like radishes on both, along with shredded cabbage, lime, avocado, cilantro. And by the way, I did not say she did anything wrong.

[@clarabsu]

Starch shaming has to stop NOW

[@SrJohnnyCat]

Starch brings the world together ❤

[@mattstanton2175]

@@SrJohnnyCat Starch doing the binding culinarily and humanitarianily lol

[@ppvvcc1]

Try shredded iceberg lettuce or shredded cabbage, and also sliced radish. That’s how we eat it in México. 😊

[@kingbadfish]

The info bubbles are giving off real mid-90s VH1 Pop-Up Video vibes. I dig it.

[@nomisanchez7195]

How funny!! I made pozole for New Year's Day a mexican and family tradition. Perfect timing!! I just know this recipe by heart because it is from the heart when I make it. It cooks all day. But this time i cheated and cooked the pork before in instapot to cut down on time. And then let it stew with veggies and more spices all day. Thanks Carla for having this recipe in your book!!!

[@nawlsone586]

A solid pizole , looks delicious and can't wait to try it. 😋

[@MrLeopardsocks]

What a gift you are to the world!

[@mynaturalrainsound]

Big thumbs up👍💯 ! Thanks for sharing 👏😍 !.!

[@wonderfront]

I don't even eat pork but I will watch anything that Carla makes!

[@_helmi]

Me too 😅 I love the way she describes and explains things.

[@CarlaLalliMusic123]

The pozole component without pork is still really tasty. You could also substitute beef stew meat if you eat meat.

[@gd-mn2yw]

love this recipe! Usually make a red one, but will def try the green version. Oh, my "i will eat this every day if you set if it in front me" dish is Carla's "pork and beans". The latter is so easy and good, we had only a pot of it for Thanksgiving and missed nothing else. Thanks, Carla - every recipe I've made from the book is a winner.

[@leephillips2837]

never heard of a red one, I must find.

[@stephenfax]

Huge fan of posole, esp verde with roasted tomatillos, poblanos, Serranos.

[@cariroth6485]

Delicious. Made with local raised pork, bone in Boston Butt and with Rancho Gordo posole.

[@laurazavaleta6929]

i love pozole i was so excited to see pozole on your channel, you could also topped with lettuce and radishes

[@Mr.Abreu.76]

Pozole blanco, tipo Guerrero. Muy bien logrado!

[@PreppyHorror]

I love shredded cabbage, radishes, salsa roja and chips on mine…

[@JayyDots]

My sister was JUST asking my mom for her recipe because we had it for the holidays. 🥰💜

[@myhomecookingrecipes7839]

Looking so tasty thanks for sharing this lovely recipe ☺️

[@jessicagonzalez6722]

Great version of Pozole, we actually ate it tonight I started cooking it yesterday. But we used spare ribs. Also pork fatty shoulder. My fiancé loves it actually more than I do. I make it for his happiness 😂

[@denisefavela5349]

We call pozole the complete dish and the hominy we call nixtamal. Dehydrated nixtamal is then processed with lime (cooking grade) and then after cooking we then boil before adding meats etc. never seen it made with just dehydrated Maiz

[@denisefavela5349]

I did further research and learn that New Mexican cuisine calls nixtamal in such state “posole”, not Mexican cooks etc. this is why it’s important to know the differences between regions AND those that Mexican and New Mexican.

[@Sss-ob1bf]

New Mexican red chiles or Hatch green chiles are the best for pozole!

[@eflores4449]

I only know posole as a stew with pork and posole. It is the absolute best on cold winter days.

[@dureyade7824]

Do you think jackfruit is a good vegetarian option to replace the pork?

[@abby--]

Watching this while eating leftover flash in a pan chicken for lunch 😊 can’t wait to try this recipe!

[@briank8679]

Hands down red pozole is one of my favorite soups of all time, but this looks damn good. Would chicken thighs be an acceptable swap for the pork?

[@gd-mn2yw]

Great idea. Maybe will try chicken thighs, but after they've been in the smoker for a bit...

[@jkniederberger5390]

Huge corn fan here who has only made pozole once, with canned hominy, and I HATED it. Do you know if there are not so great canned products out there? I should love this and I want to love this, and am wondering if I should try this recipe starting with dried.

[@larryaleshire4907]

greetings from Hong Kong: mmmmm.. starchy food... Pozole/ Pasta (any which way)/ Potatoes-(any which way)/ Rice- (4 billion people eat bowls of this yummy starch any which way. every freakin day). I'm with you Ms Lalli Music... who wouldn't want a bowl of starchy goodness? I'm a vegetarian who finds inspiration in ALL of your recipes and methodologies... I know how to make substitutions with what I can eat...Hominy/Pozole will be hard to find in HKG... but we will try... And you have a stupendous 2023

[@giovannatorrico3623]

I soaked the hominy over night, but after 3.5 hrs in the oven the kernels never really bloomed nor softened... any clues as to why?

[@jessicamcphee5248]

2:57 Mmmmm isn't coriander and cilantro the same thing?

[@michellepiasecki1485]

I've never heard anyone call hominy pozole. Pozole is the soup and the hominy is the corn. Interesting!

[@BunBossFFXIV]

Yes! I was just going to comment this. It looks fire either way but I was thrown off when she said that. We make it traditionally a few times a year in my Hispanic family and never ever have I heard that

[@michellepiasecki1485]

@@BunBossFFXIV Oh thank goodness I'm not alone! Growing up I have never called it that so I was confused! Looked it up and I assume it's regional? Totally wild hearing hominy called that and definitely a first for me.

[@robertlove2168]

Where are the green chiles? I consider those traditional in pozole.

[@Pinkberry12345]

Do you just let the onion disintegrate, or take that out too? Guess I lost track of what happened to it.

[@SrJohnnyCat]

You leave it in the broth, and just serve around it. 😅

[@tulioramirez1293]

Mmmmmmmmomg yes

[@joelfinkelstein7476]

This looks amazing, so I don’t mean to nitpick - I’m entirely asking because I want to make this! - but, is not peeling the onion before putting in the stock really an option, since you’re not straining it? Is the onion skin palatable in the final stew? If so, that’s new to me!

[@CaliberDawn]

Would love ur version of this w/o red meat! 🙏🏼

[@kristinaginorio1344]

I've only ever seen canned hominy. This looks far more appetizing.

[@virginiaf.5764]

Canned pozole is not very good. Find dry in the Mexican food section of your supermarket ... it's way better. Also look for dried Mexican oregano for this dish. It has a completely different taste and is traditional in this dish.

[@kittehtoes]

I just recently made green pozole for the first time and discovered the magic that is mexican oregano. And it's a completely different plant!

[@cclay899]

If you can't find it dry toasting canned in the oven helps. Still not as good as dry

[@virginiaf.5764]

@@kittehtoes Yes, no comparison to regular oregano. I use it in green chili, red chili, salsas, etc.

[@richardjohnson8356]

Soup queen

[@EHLOVader]

Whoa deglazing with acid in a cast iron?! I thought that was not a good idea. Is it just certain things like tomato sauces that take a longer time?

[@MichaelAlthauser]

It's enameled cast iron, it's totally fine.

[@SrJohnnyCat]

If the skillet is well-seasoned, it can take a quick vinegar deglazing.

[@leephillips2837]

I love it with some chihuahua cheese and Mexican crema.

[@MonTonal]

You can go and teach Rachael Ray one or two things about pozole... as a mexican i would eat this without a doubt.

[@kingofcarrotflowers5364]

Algorythm boost comment, ty Carla

[@kittehtoes]

How you built your tower tumbling through the trees

[@salsinatorsalsa]

wait.. coriander with cilantro? *cries in confusion*

[@lswhalen1]

Mmmmmm ❤🎉😊

[@coque9312]

You need lime and a little chips of Chile de árbol for heat

[@nuutasi]

🤤

[@michaelespinosa9168]

Looks delicious Carla! However I must share the not so secret that the greatest posole in the world is found in New Mexico and it only needs salt, garlic and red or green (or Christmas 🎄) Hatch Chile! This is a staple and official food of the land of enchantment. Happy new year 🎉!!

[@spideresque]

"Carla's Pork and Pozole Stew" Alright Carla, you twisted my arm (not hard to do when pork is involved) and finally convinced me to join Patreon. Will we see this recipe on Patreon soon?

[@CarlaLalliMusic123]

thank you for signing up! here's that link: www.patreon.com/posts/recipe-pork-and-77015976

[@spideresque]

@@CarlaLalliMusic123 Thank you!

[@aimeewynhausen9924]

Guajillo might be nice but they're big.

[@rikkimontero]

I love you Carla! Pozole is my comfort caldo next to pho. Please stop pronouncing the Z in pozole as a z. Use the Sss sound instead and le as in Le Creuset not layyy like lays potato chips lol

[@nurep13]

Love your channel but this wasn’t your best recipe. As someone who’s grown up on pozole I wouldn’t serve that to my family cause I’ll get disowned. I’m sure it tasted good though as I think you’re an amazing chef but I wouldn’t call that pozole. Also pozole is the name of the dish not the hominy.

[@aurifulgore]

This isn't traditional pozole...it's a riff on it

[@anasandoval6698]

At least you called it pozole and not chili like Rachel Ray. There is still room for improvement with this recipe though. I would urge any white chef to please go and see firsthand how pozole is made by an actual Mexican that knows how to properly make pozole.

[@SrJohnnyCat]

It’s not meant to be traditional pozole, it’s meant to be a completely different thing of its own.

[@CarlaLalliMusic123]

Appreciate that and agree, this isn’t my version of pozole, it’s a stew that contains pozole.

[@adeadcrab]

i dont do netflix sweetheart