Rick Bayless: What is Pozole Corn and Calcium Hydroxide?
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If you’re making pozole—and really, you should—you might say it’s easier to grab that big can of hominy off the store shelves.
So…the husks that were removed: were they thrown away, or were they just washed off and removed from the kernal, and then everything gets thrown back into the pot?
There is a restaurant in the Southwest terminal at Sky Harbor in Phoenix that makes a great Pazole. My flight home from Phoenix is only an hour and I will buy the Pazole and take it home with me unless I’m waiting for my flight and then I eat it there.
I love your explanations !!! Thanks you for your videos !!!! I’m Mexican but you know more than me !!! 😃
A what kind of pot?
Can you make a video on the different peppers/ chiles of Mexico?
I'd love to know whether you can now use the nixtamalized for masa and whether you have any suggestions for grinding it if you don't have a traditional hand grinder. Thanks!
Link to that colander?
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Uncle Rick brings me joy!
Please do more of these
I love this grocery store series!! Today I got out my trusty old pressure cooker and made this hominy AND the black beans with epazote! Both turned out amazing – I was so happy!! I love how you make everything so easy and approachable. You've really upped my Mexican game! Thanks Rick!!
que pedo yo compro el pozole ya mojadito.
Thank You Thank You Thank You…you are simply the best !!!!😃
Can I use calcium hydroxide in a Comtemporary Caphalon Stainless Steel or an All-Clad d3 Compact 10-Piece Cookware Set? Will it destroy my pot? What is the ratio for calcium hydroxide and water? Will I need to wear gloves when handling it? Is the Calcium Hydroxide expired? What is the Calcium Hydroxide shelf life? Thank you.
Can I use calcium hydroxide in an All Clad or a Caphalon pot?
You mentioned using the cal and the dried corn to make your own masa, I would be interested in seeing that on here too since I am sure it is a very visual/textural process
Appreciate the accuracy Rick
Thank you so much Rick, especially for this series! We have a couple of instant pots, so I’m excited to give this a try!
I remember Gma putting the dry kernels in water to hydrate rinse n the add then water with Cal , then rinse then boil for a few hours with cal …. hated to clean it after the few dozens u get over the hype of doing that since she will cook for 40-50 servings.
I love how he is showing the IP, which many are not using as they might. This and the black bean with epazote video and any others where he utilizes the IP would make a great playlist.
I don't think I've ever seen purple hominy, and this sounds much better than the can. Though I don't mind the can hominy.
Hey Rick I can't find your recipe for chicken thighs Yucatan escabeche which was on YT 2 weeks ago? I made it and that was very good I have some friends this Saturday and I wanted to make it again stupid for me I didn't take notes.
¿A que hora va a la casa del pueblo chef?
Awesome. Liking these segments! I’ve used canned hominy in the past for pozole, but I’m sure freshly nixtamalized corn tastes and feels so much better.
Es mi preferido el pozole con grano morado yo lo preparo asi y el sabor es unico delicioso Gracias Chef
I'm a big fan. I have several of your cookbooks and I eat at Frontera whenever I visit Chicago. Your videos are a treat.
I have bought a bag of dried posole packed by the Fernandez company of Alamosa, Colorado. The directions on the package say nothing about calcium hydroxide. Is it possible that this has already gone through the lime soaking process? The package says "posole" and "dried hominy" but not "dried corn." Can I tell from the appearance whether this has been treated or not?
I never realized Skip Bayless is your brother!!! You both are 👍 who do you have winning the NFC championship this weekend???
These short explanations are so helpful! I've been known to wander around looking at all these things and wondering how to use them. Acapulco is my yearly vacation spot for the past ten but years there's only so much you can learn by osmosis. Thank you so much.
wow wth rb great stuff we cant get anywhere else bravo <3
Really appreciate this lesson. I've been dying to make Pozole but have hesitated bc of the canned hominy. I've had it as a kid and am not excited to have it again. This looks delicious and totally doable, though. Also helpful that I have the exact same pressure cooker as Rick Bayless! 😁 Thanks, Rick👍😋
I like these videos. Keep making them.
I was wondering if we could do this in an instant pot! Thank you for this video!
Can you imagine putting peoples life at risk just to make a damn YT video? Notice everyone else wearing a mask at the store?
Put on a damn mask.
I've been watching you for years. I started watching you on channel 11 in Chicago. You made me fall in love with the Mexican culture and the food. Thanks for the fantastic videos.
I recently ordered a can of hominy and by mistake got a giant can (make sure to read the size when ordering online… lesson learned the hard way). I wish I saw this video before I bought the can. I want to make pozole and I can't believe that I've never made or even eaten it before but it looks so delicious. I'll definitely try making hominy from scratch next time if I like how the pozole turns out.
Y'all should be extra care with that slaked lime.
It is very caustic and can cause chemical burns when in a concentration as high as the slurry used in this recipe.
I would at least recommend eye protection when using this chemical.
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https://www.youtube.com/playlist?list=PLUgaESJcoS1AbePnjzQ1nJbnC9sJl4YtC
mi mama ase el mejor posole a estilo jalisco.con su trompa de puercp pierna y . nada de granos de. maiz de lata de Juanita o no