Rick Martínez's Pozole Rojo Stew | Introduction to Mexican Cooking | Food Network
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Rick makes his favorite Mexican pozole rojo stew and reveals a foolproof method of toasting peppers to perfection! Get the recipe …
I know what my next soup is gonna be!
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Rick!!! Love seeing him all around the internet!
I feel like the toasting in the oven and those amazing smells he was getting would be much more bold if the oven was actually turned on.
I am sorry Rick. But I have to disagree with this one. That's exactly not the way that a red pozole should look like. 1. We only use guajillo chili so you can take advantage of the color. Some dry Chile the arbol it's ok but we normally make a separate hot sauce to add. 2. Those chili's got burned, even after you took them out of the oven. Additionally, they kept cooking on the tray. And that's another reason for that weird color. 3. We cook separately the pork and then we use the broth without fat in order to not have all that fat that reflects your entire face. Also the chili's have natural oils, so you have to consider all that in order to not serve something like that. Sorry but not sorry
The bon apetit guy!!!!
yummm👍
Sorry, that is not pozole, that is pork stew
MY FAVORITE Mexican dish ever!
Im mexican and Im sorry we dont add tortilla ships or avocado :/ maybe you try to make caldo de gallina, but we don toast the grains… and POZOLE its the all meal not the grains… this is your kind of version but this is not Mexican Pozole 😥…omg looks like Mole, but we dont add crema
I wish he would say what region this is from. Pozole is made differently where my mom is from, and that’s made differently from where my dad is from. We don’t use morritas. We also don’t toast the chiles nor the hominy. We don’t use onion. We boil the dry chiles and garlic until the chiles are soft and about 1/3 of the water is reduced out. We always cut up the pork, turkey, or chicken. He uses a lot of unnecessary steps. The pozole should be soupy because of all of the cabbage, radishes, and onions we like to add. Limes are a must. Lemons aren’t a good substitute. No one in Mexico adds any kind of cheese or crema to pozole. He also forgot the corn tortillas. Of course, my family prefers thick tostada shells instead of tortillas.
Allen Trice.😮
Allen Trice.🎉
Allen Trice.
Karla Rutter.
Allen Trice.
Night Angel
🐼 Big Bear Hugs from a 68 yr old grandma in Kirby, Texas, USA 🐼 ❤ 🎀 ❤ 🎀
Karla Rutter
Allen Trice.
Rick I'm super proud of your journey! My guy is on THE Food Network! We need a full show stat!
I'm so happy Rick landed on this channel. Huge fan. Can't wait to try this recipe.
Rick! Your personality is so muted on the Food Network channel. Love this recipe and you, your style of teaching and respect/passion for our food. Your cookbook is fantastic!
these folks are just tryin to make it. city to city, town to town.
Very excited to make this! Thank you for such a low stress, easy going cooking video.
Katie fertilizer
Allen Trice.
Rick is one of my Isols
Love him💕
That looks amazing. Never see that at a Mexican restaurant in the states. Which is too bad, IMHO. I think we're missing out on a lot of really good authentic food, because the restaurants only make the stuff that they know will sell. I love fajitas, but i'd like some variety too!
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