Sadly, You Can't Make Pozole in a Crock Pot

if u like my work please consider visiting / shaq
Pozole Rojo Recipe:
3 lb bone-in pork shoulder in 1-inch cubes (toss any cubes that are 100% fat)
2-3 cups red chile sauce (This is a whole batch if you start with 4oz dried chiles)
110 oz Juanita's Mexican-style hominy
1. Sear salted meat in large pot, then cover with 1inch of water
2. While water heats, season it with 1tsp kosher salt and 1Tbsp Better than Bouillon per quart
3. Pour red chile sauce into hot water and simmer on low heat until tender (2-3 hours)
4. Add a drained and rinsed can of hominy to the pot and let it simmer for 30-60 minutes.
5. Taste it! Is it salty enough? Is it spicy enough? Does it need more chile sauce?
6. Serve in bowls with lots of broth and garnish with cabbage, radish, cilantro, lime, avocado, and/or onions. A toasted bolillo roll on the side is also nice.
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0:00 - There are no shortcuts for this recipe
1:15 - Braise the pork
3:38 - Add the hominy
5:24 - Serve and garnish

[@internetshaquille]

Learn more about red chile sauce: kzbin.info/www/bejne/gWKkoGerfbqBfas

[@lolwutinternet]

ok but when are we getting the ultra-authentic human-meat version, shaq; don't leave us hanging

[@internetshaquille]

Nice try feds you’ll never find my secret footage

[@P0rk_Sinigang]

Juicy Shaq meat

[@nerathi]

That's really more a job for Max at Tasting History

[@furyjeff76]

It's debated if that was actually a practice in pre Hispanic America. It's also thought that all the accounts of human sacrifice were simply the Spanish trying to justify their genocide 😬

[@ElJosher]

@@furyjeff76 no, they definitely practiced human sacrifices. It is what it is. It is a thing a lot of human civilizations did.

[@daniellejordan4551]

I just made this and holy shit was it good. My husband (a bad Mexican who now prefers Tex-Mex over Mexican food, his words) immediately said it transported him back to childhood, when so much more care was put into food. This bad boy is going into the rotation. Thank you!

[@internetshaquille]

Woah I love to hear it 🥲 nice work

[@ststst981]

Other KZbinrs carefully plan our their uploads to feed the algorithm perfectly. You comes along, do a pump and dump and leave with no explanation

[@kidyuki1]

...what?

[@NOCTACRY]

what?

[@mouthfulacoque3580]

how i like it

[@zomin23]

I was nervous to make this for my family, 12 adults to feed and I don't normally make a main dish. Absolute hit. Everyone said it was very good. Pork came out so tender. The spice from the sauce was spot on. A ton of depth in flavor. I'll definitely be making this one again

[@internetshaquille]

Great work chef 🥲

[@zomin23]

@@internetshaquille love your videos! And I'm never buying marinara at the store again. Made my own and it's amazing. I then bought some raos and used it in a pinch, it was so bland by comparison.

[@Christian-se5si]

I grew up always have flautas de pollo with my pozole. Its a legendary combo that i get excited for every christmas

[@internetshaquille]

Woooah that sounds awesome soupy plus crunchy

[@EzraM5]

That sounds good as all hell... I had never considered that combo, but it makes perfect sense!

[@commakazee]

we do flautas de res with mole verde, so good 😋

[@TheBiomedZed]

Bro said "I just put out a video" and by that he meant like 20 minutes ago. Badass.

[@needabetterhobby]

This video is everything I want from Shaq: great instructional content, culinary hot takes, sweet dulcet Spanish from his lips, and his editorial humor. Fantastic!

[@SamOnDaWeb]

I lived in Santa Fe for five years, and now live in Chicago. Pozole is what I wake up craving the most often when it comes to food I used to eat in New Mexico. Thanks for the recipe chef, I’ll be making this as soon as possible.

[@richarddiaz6424]

I grew up in El Paso having menudo (pozole's cousin) on the weekends with my dad and it was always served with toasted bolillos. When I first ordered menudo or pozole elsewhere and they served it with plain tortillas (not even tostadas), I was left a bit confused about what to even do with it.

[@internetshaquille]

lol right like cmon bro this thing has no soaking capabilites!!!

[@EzraM5]

I moved up to Michigan a couple years ago and they don't even do Menudo here exactly the same way despite being near a largely Mexican community. None of them put hominy in the Menudo at all, it's so bizarre to me. I'm at least hoping that the same principles in this video apply to menudo as well, so that I may finally up and just do it myself!

[@richarddiaz6424]

@@EzraM5 so it's JUST tripe or is there something else in there? Sadly, no one I've ever introduced to menudo has ever really liked it, so I've only made it once and just such pozole now

[@EzraM5]

@@richarddiaz6424 Nothing but tripe, as well as pork foot sometimes, correct. It's not BAD, the flavor was actually pretty close to home, but it's the whole dichotomy of the texture you get from having hominy in there that really makes it such a comforting dish on top of the flavor, and you just don't get that here, at least not in the places I've tried. 😔

[@angelabarba4367]

@@EzraM5 I think not adding hominy to menudo might be a regional/familial thing. In my parents hometown in Jalisco they don't add hominy to menudo but my mom's family does as they spent a good chunk of time in Baja California and I think that's the norm there.

[@cameronh5442]

Two Shaq videos? It's like Christmas!

[@mjack96]

I have a “bring a soup” family Christmas coming and now I get to make kickass Pozole. Thank you!

[@mjack96]

But also you didn’t need to hit us with that bit at the end 😖

[@eggyparrot3844]

That took a weirdly existential turn at the end. I'm here for it

[@DawsJosh]

I want to say as someone who both liked the chicken tinga recipe (made it at least 3 times so far) AND really likes your other recipes where you pull no punches on ingredients and techniques, I think the reason chicken tinga works is BECAUSE you found a way, albeit a convenient one, to make it delicious without pulling punches. Looking forward to making this one after the marathon of holiday cooking Im about to do

[@EarlMerGerdsGarage]

I grew up in West Phoenix and my family has no Mexican heritage but, every New Year's Day I can remember menudo, pozole, and tamales plus mimosas and Bloody Marys. An absolute banger of a hangover party.

[@Jaerrick]

Made it with some bolillos on the side, turned out fantastically. First time I've actually gotten around to buying dried chiles and it was definitely worth it!

[@AllieGator1038]

So excited to see this one! Pozole is my absolute favorite food ❤

[@rowboatcop4451]

A Shaq double feature, what a wonderful holiday gift

[@tammydotson6506]

I had pozole for the first time in Las Vegas last year. Oh my! I still crave it! Thanks for posting your recipe!

[@computershit]

Makin this for sure. Miss the southwest so much, keep up the good work shaq

[@icampos89]

Its extra work but taking the time to make it with niztamalized corn elevates the dish so much. The flavor of the freshly prepared corn is so good.

[@robertloop7847]

That tinga recipe was so damn good. I mean, like make it every week and never get tired of it kind of good. Keep these coming PLEASE!

[@MatanPresberg]

Not enough people commenting on double Shaq upload day 🔥love it thanks for all the great videos

[@lunaleaf_]

I’m so excited to make this!

[@seraphdiscgolf]

Fresh bolillo is goated when dunked into pozole/menudo! As always, amazing video Mr. Shaq!

[@Wh4tarethings]

wait 2 videos released 10min after one another, its like when a show randomly releases 2 episodes at the same time. love it! but dont do it too often or we will expect it forever

[@OneRandomBastard]

I genuinely enjoyed that optimistic pick-me-up in the tail end of the video.

[@mmps18]

Yes please to more traditional Mexican food for slowcooker/pressure cooker!!!

[@cowfangirl420]

i made this today and it was delicious. it’s wild how much the acidity from the lime at plating really brings the flavor together. it was also my first time using dried peppers which is something i’m going to try incorporating more into my cooking. i love that spicy tea sort of aroma they get while reconstituting lol. thanks for the great recipe!

[@jimmyoutlaw9384]

A two for one Shaq special? What an excellent Christmas gift, plus the steps to sick ass pozole

[@janeterazo1024]

Omg the adobo sauce in the jar I didn’t know that was a thing this is life changing also it’s 7am and I want to make this thanks for this video!!!

[@M4YPL3]

Same, omw to HEB right now 🤣

[@borisstanislav4560]

Adobo in a jar has existed forever, the easiest to find is Dona Maria's next to their mole in the Mexican aisle🤠

[@blindiris22]

Thank god, another crockpot recipe. I've been making my own variant of your chicken tinga since that vid was uploaded. My belly is ready for whatever this video has to offer.

[@internetshaquille]

UH OH…

[@NikolasN64]

If you’re familiar with the tinga recipe you can branch out to other meats. Find recipes online and adjust accordingly, like judging whether you need certain things or not. Like I have been using pork shoulder or (I think) chuck roast. Same steps as the tinga, swapping out roasted tomatoes for beef stock, adding like limes. It’s really good and has a different appeal than the tinga. Buen provecho!

[@slatevalleymountainman]

My wife and I loved your chicken tinga. Cannot wait to try this!

[@SpiceWok]

the closing remark is incredibly good

[@whlewis9164]

Pozole is my go to winter soup. It’s pretty much a perfect dish.

[@SaltySunday]

Shaq you are hitting home runs with these videos

[@herman_the_vermin]

Made this with Birotes Salados (Mexican sourough) and it was life changing. Absolutely going to become a go to "show off" meal

[@NateandNoahTryLife]

2 videos in a row? Amazing

[@rushellrousseau9197]

Probs never going to make this but while I'm watching your videos, I always feel like it's the next thing that I'm going to do! Love then

[@user-js2gg8fz2c]

I just love your videos!!! Done perfect!👌 Those people that make videos and talk, chop, and over explain so slowly are sooo boring. The waist so much of my time!🙄 so thank you very much for being fast, efficient, and being very interesting!!!

[@breannapacheco3688]

Love these videos

[@MwelwaOnCos]

I came back to this channel just to listen to your sarcastic tone lol your dry humor is great man

[@giuliagiuliana]

The entirety of the video is awesome as always but the acting and writing of the last 30 secs were amazinggg

[@internetshaquille]

hehe thank u :)

[@ceegee1706]

The script at 5:00 is so poetic! Incredible writing, man!

[@johnhavrilla6226]

Well damn. That chicken tingas recipe was a godsend. Gonna have to try my hand at pozole. Thanks for all the great work over the year.

[@livelaughloaf519]

The thinly sliced raw cabbage (and other toppings too!) are so critical for Pozole IMO.

[@angelabarba4367]

and nopales!

[@davidfc7136]

Rabanos too!

[@llaquis]

i absolutely LOVE pozole blanco, its always a staple for my family during the holidays. the garnishes are always what make the bowl of white pozole shine since it is mild in flavor. we add avocado, hard boiled eggs, radishes, oregano, lime, chicharrón, onion, and shredded chicken to our bowls and its always accompanied with some tostadas de tinga or some tamales for a nice hearty meal 😋 man just talking about it makes me hungry for a nice warm serving 😋

[@stariyczedun]

Care to share a recipe for pozole blanco? My family can't stand heat so I can't feed them pozole rojo 😞

[@countvondutchessofwestmoor3974]

double shaq upload means i must commit to trying it

[@shumjuna1]

The voltron of Shaq videos, using the previous lessons to create it.

[@alexanderjordan7409]

I was just trying to figure out what to cook for dinner. I love a great eat all week meal.

[@jimlee5626]

Okay. You are my fav YT cook now! You de-throned. Rick Bayles and Alton Brown. Lofty hights indeed. Keep up the amazing content. You ROCK Señor!

[@the.real.bogdan]

Wow did we just get 2 videos ? You rock man!

[@JennyNobody]

You are so cool. It makes my heart swell thinking of your happy family.

[@internetshaquille]

🥲

[@ae6888]

Thank you for both this recipe and the Arrested Development reference

[@maxpagan635]

love the zuppa toscana shoutout lol. my mom makes olive garden imitation zuppa toscana every year for christmas eve dinner hahaha

[@McSwift0421]

This is perfect! I get pork butts and shoulders cause it's a great, cheap source of protein, but sometimes they only have chunks. I do a slow cooker carnitas with a full slab, but this will be perfect for the chunks. I've also been meaning to try your red chile sauce, so win-win.

[@chandlermiller3944]

Pezoles is GOATED!

[@ivanthaboi]

TWO Netshaq videos in ONE DAY. This must be a Christmas miracle

[@Homer-OJ-Simpson]

I’m from Chicago and parents from Durango. We eat out pozole with either tostada or a bread like a French bread roll…so torta bread. The bread was our go to as it soaked in the juice.

[@zakkelley248]

2 shaq vids in one day is wild.

[@ivn313]

Babe, wake up. internet shaq blessed us with 2 vids this morning 🥵🥵🥵🥵

[@FredoDeMerced]

Great vid!

[@keegan0525]

I had to throw a like in just for the Bolillo bread shoutout. 🙌

[@sevenandthelittlestmew]

I grew up in New Mexico. When I was a kid, our hominy was bought fresh-frozen at the grocery (I don’t know if it’s still available that way). The only canned hominy that I can find that’s similar in flavor in Texas is Juanita’s. So good! 😊

[@guadalupeestrada410]

My mom made me some halal beef pozole, which I felt was high quality meat but more lean than the pork options. However, she made green pozole with halal chicken and THAT was incredible! I realize that growing up I preferred to put in as little meat in mine because i didnt like the inconsistent texture you get from the meat... 😅 and now that you shared that little fun fact, i think I made the right judgement 😅

[@adnanilyas6368]

I was going to ask if it was ok to substitute the pork specifically to make it halal, so thank you for the vicarious affirmation!

[@tigerlilly900]

Of course you can subsitute it with any chicken or beef, no need to wonder. It does not need to be halal, to each their own, whatever you prefer.

[@_oaktree_]

I was thinking about substituting beef or chicken to make it kosher! Great minds etc.

[@nmyhv1]

@@adnanilyas6368 if you like fattiness you can always use fattier cuts of beef/chicken or add back in fat like tallow or ghee, fatty lamb/goat would work too

[@dickieknutz2933]

Man Meat = / = Halal

[@marcogonzalez6915]

I only heard it as recalentado. Bolillo never done it with pozole. Will definitely try next time.

[@simonmonto]

SHAKKY BOYYYYY back at it again with them white fitted TEEEEZ

[@user-jc2jp7rd9f]

christmas came early LETS GOOOOO

[@Torso6131]

I mean, I'm doing this recipe, but I'm also buying that better than bouillon ha. Nine times out of ten I end up just making a mug of some random broth flavor to sip on when I'm feeling like something savory before bed. Maximum cozy. A local place makes an amazing Pozole, but I always get the Menudo when I'm hungover lol.

[@user-hj7pe4co6e]

Idk why but when he added the garnishes it reminded me of a soup called солянка :)

[@fridtjofagnalt7344]

Love the arrested development reference

[@Typhlosion952]

Pozole is one of my favorite soups, second only to Albóndigas. I wish I could eat it outside of the cooler months but it is just way too hot to make soup in the Texas summer.

[@EzraM5]

DON'T BE COWARD, The heat reminds you that you're alive and well! But no in seriousness, I second that on Albondigas. I at least know how to do that myself, so it's made moving to Michigan a little easier!

[@AllieGator1038]

Pozole is my absolute favorite soup-but for the last few weeks I’ve been craving albóndigas like crazy. Been trying to find it up here in Seattle like how my Nana made it but it’s been a struggle. Just gotta keep going to all the taquerias I can until I find it!

[@gmb9862]

watching his videos always makes me feel like i’ll be a good father one day

[@AP-px3ni]

Nothing to say, just commenting to boost this for the algorithm and say that i love you and your videos and watch all of them to entirety despite not eating meat

[@internetshaquille]

I bet jackfruit would replicate braised pork really well :)

[@vchalmel]

5:24 ah yes... Tex-Mex ramen... *dodges gunshots*

[@a.j.wilkes6352]

Arrested Development reference appreciated. Thanks for the video, making it at this moment!

[@Higgfarm]

I LOVED POZOLE! My gringa wife attempted several times but it wasn't truly delicious until she added some pigs feet. No cap!

[@CoryGraves]

For the life of me I can't figure out why no advertiser wanted to follow up the cannibalism fun fact

[@thatspyguy839]

I appreciate the “and baby you got a [stew] going!” reference as always lol

[@db.1304]

Tostada on the side is a must!!

[@internetshaquille]

Team Bolillo til I die foo 😎

[@jagwolf8079]

I was gonna complain when he mentioned the bolillo... but the "maybe this is just a Texas thing" side note left me in a "ok, I'll allow it" state.

[@j.rangel1457]

I start my chicken pozole in the Instant Pot to pressure cook a whole chicken and finish in a stock pot on the stove adding more chicken broth if needed and hominy. But Shaq is absolutely right about making your own chile sauce, I’ve never considered freezing it before tho

[@imc123456789]

I haven't tried this yet, but I've had success using some powdered gelatine as a substitute for collagen-rich meats in ragu (shout-out to Kenji). You'd probably get an improved result with a touch of gelatine to match the trotters that are absent here.

[@AbeZchannel]

6:05 holy shit this part is so accurate, and this is from a central valley californian mexican . I can't tell you how many times I had pozole for breakfast not necessarily from a huge party the day before but because its always a celebratory dish when far flung family members have come to visit.

[@pattewad]

Olive gardens zuppa toscana is real easy to recreate at home too

[@hiphopapotomusable]

Chicano here, my family did toasted bolillo rolls for pozole too, no tostada shells. 🥖

[@realhashbrown]

I went to a party a few years ago and I passed out on the floor of my buddies house. Woke up the next morning to a big bowl of Pozole. I fell in love

[@taniajuan]

*highly customizable* is something that most people don't compute, it always has to have espinazo y patas 😑, the first time i did pozole was with pork leg because it was the only thing left after the 16 de septiembre craze, and it was awesome, but theres always someone missing fishing bones while eating

[@doctoryoinky]

IM GONNA MAKE IT

[@neo1072]

The fun fact at the end was to die for

[@ShanevsDCsniperr]

world's best soup and it isn't close imo

[@churchgest]

DOUBLE FEATURE CHRISTMAS IS HERE

[@monstermushmush]

I agree that "scum" and "impurities" gives people an impression that the stuff should always be removed, but I never noticed a difference from when I removed the scum and didn't.

[@crimeselendas]

IS THIS THE WORLD FAMOUS INTERNET SHAQ TWICE IN A WEEK UPLOAD?

[@np8366]

Commenting for the algo but goddamn do i love his recipes

[@oblivion0077]

Same, oh yea!

[@johncoleman1930]

Shaq as a busy grad student these simple to make or set/forget recipes are so helpful! I love having a weekly soup so I’m so ready to add this into the rotation. A qq, how would this work in an instant pot, I don’t have a crockpot.

[@rogerkirk8394]

Some instant pots have a slow cooker setting.

[@ninjadudeX]

If you want to get that velvety texture from bones and feet collagen, but don't have access to them you can add gelatin. I make my own chicken stock frequently, but in times where I've had to use store bought I sprinkle like half a pack of powdered gelatin in while everything is boiling. Usually in a pot the size that Shaq is using here. It gets very close to what you're looking for. Shout out to Adam Regusea. Kind of extrapolated the idea from his cheat recipe for demiglace.

[@s.flanders]

4:20 AD reference is not going unnoticed (or unappreciated)

[@DianeH2038]

oh YUM.

[@dreamof_me]

I think some parts of Mexico do eat pozole with bread (birote is what my family calls it).

[@killerchops]

Hey Big Shaq. Can you go over your kitchen towel system(storage, where the dirt ones go, finding a good spot for them)? Would like to move off of paper towels this year and I know you sort of went over it in a previous video.

[@internetshaquille]

clean towels in a basket above my fridge 1 used towel (clean enough to dry my washed hands) are near the sink 1 used towel (clean enough to wipe countertops and messes) on the oven handle used towels too dirty for use sit in a towel hamper until wash day run a towel load in hot water with bleach each towel moves down the line, through this cycle