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

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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

Internet Shaquille

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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!

daniellejordan

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

lolwutinternet

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

zomin

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

Christian-sesi

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.

SamOnDaWeb

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!

needabetterhobby

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!

Jaerrick

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

mjack

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

DawsJosh

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

ststst

Made this for the first time this year, absolutely fantastic. Had to make the bolillo rolls from scratch as they are non-existent in NH. Tip for first timers, this recipe filled my 8 qt stock pot to the brim, don't use anything smaller for a batch this size.

Cambone

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

TheBiomedZed

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.

EarlMerGerdsGarage

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.

richarddiaz