Rick Makes Pozole Verde (Mexican Stew) | From the Test Kitchen | Bon Appétit
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- เผยแพร่เมื่อ 6 ต.ค. 2024
- Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pozole verde with chicken, a Mexican stew that features pozole corn. We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!
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Chris Morocco: "we have to get rid of the taste of the can!"
Chris Morocco: *eats Spaghetti O's*
My mom would always make pozole verde and my step mom would always make pozole rojo I remember accidentally saying I prefer rojo and my mom didn't speak to me the rest of that day 🤦♀️😂
Lmfao
A major sin from your part! 😂😂😂
I can't believe you survived! I did the same with salsa but at least it was mi tia. For years, I was reminded of my sin and mistake of thinking it was better, (but it really was).
@@rosebeckerfit1971 I made up for it at Christmas and let her know that her tamales are wayyy better 😅😅
@@mimimoon9313 I'd say she took it pretty well if you didn't have to dodge any chanclas.
Nobody:
Mexican moms: making pozole in the summer in 90+ heat
Ahahaha! We're currently exceeding 100 degrees and my mom made posole last week 🤣😅😅😅
For real... no es necesario mejor algo más lol
O tamales
And caldos or soup
My mom would make caldos and pozole ;-;I havent tasted pozole sinxe Christmas man
Brad: Allicin
Claire: Tempering Chocolate
Rick: Mexican Oregano
priya: calling a relative
Molly: abbreviations
*allicin
Gaby: Argentinian commercial
Chris: supertaster
Could you guys possibly spotlight some African dishes? I feel like dishes from all the African countries are often overlooked in popular cooking and I think it would be really interesting if you featured some recipes or had a chef with African roots to showcase these dishes, like what Priya has been doing with Indian food lately!
Yesssssss
Co sign! It's a huge continent. I don't want to miss out on the flavors!!
YES!! THIS!
@@kbarry9743 I just realized I've never seen a black person in the background of any of the videos
+
Where'd they get Rick that onion? Like the most perfect onion I've ever seen.
Same place Babish got his.
Wholefoods
Andy picked it out. He's very specific.
And.....💅🏻
Literally was thinking the same thing
*pulls toasted corn out of the oven*
rick: smells like toasted corn
why is this so funny to me
"You want me to talk louder?"
God, I love Gaby. More, more Gaby, please.
Sassy Gaby = Best Gaby
I'm not going to kiss her butt, she really gets on my last nerve
givememore4free We’re not kissing her butt, we actually adore her! 🤗
Gaby is wonderful ♥
Ayyyyy
Rick always comes with the best apron!
I thought it was up dragon Ball apron 😆😁
@Sprite Bonn did you know I had to Google that
Damn it, man, Rick just representing in style. Also, bring back his entrance. My brother needs his entrance!
Chris Morocco eating spaghettios? Something I never thought I’d hear haha
He has kids, you end up eating what they don't.
🤦🏼♀️
Spaghettios are damn good haha especially with cheese on top
Yep...I thought he was above spaghettios, but it could have just been one of those days
I had this literally 10 years ago and never knew what it was called and I finally get to know what it's called and how to make it, the catharsis is unreal.
Check TH-cam for slightly more authentic vids on pozole
@@lauralarrabee7870 it's when you don't have access to the fresh ones
I am so envious of Rick's always perfect manicures and aprons!
I know! I was so loving that! (Looks at her own ragged, bare nails and cries...) Chasing after a hubby, two kids and multiple four-leggeds... I haz no time. Barely made the shower this morning. 😢
In case you wanted to know, his nail colour looks exactly like Essie's "Aruba blue" :)
He really has beautiful hands, great for closeups
Me too!!
Can we get a "behind the scenes" of the camera crew - floor manager-lighting -editor" etc. Love how over the last couple of years, they have almost become characters being shown in the vides and referenced etc. But for us video-filmmaking people, would love to see some of the behind the scenes/making of videos. Please… and I say that with a big please!
Audio and video are so slightly out of sync and it hurts
It's not slight; it's borderline Godzilla.
Damn you i dindn't notice till this comment and now im triggert😂
Thank you for telling! Then I know it's not just me :P
It must have been processing still because it's fine now.
@@katlicks Too late! I've already watched it, from start to finish :P
I love “hangry moccoco” impatiently waiting for food in all of ricks videos 😂
My young son asked why he was wearing nail polish, and before I could answer, my slightly older son said, "Probably to match his shirt." Now they're both wearing polish to match their own shirts. This will now make my own manicures three times longer. Thanks a lot, Rick. ;) Also, will be making this dish this weekend. Can't wait!
pozole rojo is my personal fave but this looks so good
SAME! I am waiting on a pozole rojo
Samee
Saameee
Verde>rojo>>>>>>blanco
Same
OMG the callback to the pupusa episode! Thank you Chris!
I hate hate hate hominy, but I love corn. That roasting idea has changed my life. Since this pozole recipe was posted, I've been experimenting with toasted hominy. I'm doing another test today -- four cans, two colors. Trying oils today. I've got peanut, sesame, corn, and canola. I'm excited. I'm very close to cracking the recipe. When I do, toasted hominy is going into sooooo many things this holiday season. Cornbread stuffing, muffins, salads. I can't wait. This will be the year I'm remembered for reintroducing my family and friends to hominy. We're from Texas. We should love it. But, because of the blanding in the can, we don't. Not yet! Soon...
Did Chris Morocco just say he ate Spaghetti-Os? I figured that with his refined palate that those would literally kill him. Or at least make him wish he was dead..
Probably ate them because he has kids
@@givememore4free Kids most certainly make you question your will to live.
Every cook has those junk food loves. I mean Claire usually loves all the junk food that she makes into gourmet versions. Lol
H H when did he say that? Just curious. I missed the part where he said that
they are foreshadowing a fancy spaghetti o's episode
I was sad Chris isn’t in the background then he showed up! Yes!
Yes! I always look for him too
At first I questioned if the mere mention of Chris Morocco is enough to make this a real BA video, they he showed up.
He can literally be hosting and I'm still looking for him in the background.
@@srasm And it really twists the mind when you find him! :p
Rick : starts sautéing the onion for the pozole.
Me : that's not pozole!
can u guys make a corn on the cob but instead of the corn bone it's a corndog
Now imagine if they really roasted the chiles n tomatillos on the stove the way Momma makes it...
the extra bowls: (at least in mexico city)
-Lettuce (NOT CABBAGE)
-Dried oregano
-Radish
-Chily powder
-Lemon
-Sour cream
-Tostadas
-Green Salsa
-Red Salsa
-Habanero Salsa
-Piquin Salsa
-Abocado
-(sometimes) Chicharron
Sour cream? Hm never heard of that one
@@mannysantana2485 the sour cream is for the tostada, yuo take a tostada, put some sour cream and then your favourite salsa on top, is the perfect companion for any type of pozole.
Mexico City weird, eating lettuce instead of cabbage and putting no queso on quesadillas.
@@UlisesHernandez-ye3ue yeah they DIFFERENT en el DF lol
*Toasting* *the* *homily* *has* *my* *querida* *mádre* *SHOOK* 👩🏽
working in the BA kitchen with Brad, Carla, Rick, and everyone else would be my dream job, the environment seems so chill and everyone is like a family
I remember this dish from Peru called “aguadito,” it’s similar to Pozole but instead of corn; Peruvians use rice. Most of the recipe is the same! From the cilantro to the chicken, to the broth, to the limes wedges. Anyhow can’t wait to try this!
If Chris said he ate Spaghettios... is that the next episode of gourmet makes?
Where is my initial Rick outfit montage?
I didn't know that I needed before, but now, that there isn't I miss it
This was awesome! My one addition would be that I stem and seed the chilies before I roast them, and cut off the tomatillo stem as well. Roast in the oven as usual and plop it all into the blender. Easy! Thanks!
I want a video on Rick's daily maintenance. His hands are gorgeous. Just fine from head to toe. I need his daily moisture routine in my life.
Rick's drip is next level. Look at that apron!
One of the biggest traditions in my family is having everyone try a spoonful of your plate once you've prepared it with all the different combinations, everyone does it and its beautiful tasting everyone's different preferences, also I'm definitely trying the toasted maize next time I make pozole or menudo
I would like to petition for Chris Morocco's title next time he shows up on screen to be "culinary wizard"
Looks incredible.. and I love Rick! More of him please.
Is the recipe written out somewhere?
Please make a video of how to make conchas!! Ive tried so many recipes but they never come out well.
Try Pasteles La MoreliAna recipe. Its in Spanish but i made them and honestly they're amazing. Way btter than the stale store bought ones! Ive made them twice!
@@jenny9343 thanks for the suggestion 😄 ill make sure to try it out
@@prisibakes Try Views on the Road concha recipe here on youtube, they are the only ones I've ever made that actually worked! She's also a brilliant home cook
Rick is my fashion icon and my inspiration for cooking like my mom 🙃
Thank you!!! I am making this for my Mexican husband. He loves my pozole rojo. Cannot wait to make this.
I only recently discovered Pozole can be verde earlier this year, and I absolutely loved it. Then Rick came through with the bon appetit video shortly after! This is a sign that I have to make this.
When he puts the plate forward for presentation is magic.
This recipe is so good. It is easy and has good mods like roasting the hominy and the cilantro purée. I also just like this guy and his whole deal. Excellent video!
I love when people shade Andy and Rick's guffaw at his antics was a great moment for the fandom 👌👌👌👌
I LOVE this recipe!!! It has been my go to EVERY time i make pozole! thank you once again!!!
Watching this to detox my senses after watching Ina Garten make "posole"
I appreciate how detail orientated he is
We need a "Pozole is serious business" shirt
chris really does know everything and what everyone specializes to the point of contributing, majorly, to their recipe development
I love to put a whole avocado in my pozole. I cut it into small pieces and it’s makes it creamier. I LOVE avocados so it makes it so much better for me
Rick's manicure is always on point....hooooooww?? Also....he has the best aprons ever!!😍
bon appetit has smiled upon us, and delivered more rick. bless
I really I mean *REALLY* love the look of this STEW thanks so much ba.......
I swear I see you in the comments of every food channel I watch lol. I just scrolled by you on Sam the cooking guy for his jerk chicken earlier
Delicioso! Gracias Rick (y Chris!). Roasting the hominy was next level 🙌🏽 I tripled the hominy (cuz, why not?) and blended in 100 grams toasted pepitas, handful of cilantro, 1 tsp Mexican Oregano, 1/4 onion, 2 garlic cloves & 1 tsp salt to the chiles/tomatillos because that’s how I make salsa for any soups. Then fried the salsa verde in 2 TBSP oil before adding to chicken broth. ❤️ your channel!!
Thank you for teaching me this ! My mom has zero patience In teaching her recipes and now I can wow her with this amazingly delicious recipe .
We loved this at my 4th of July celebration watch party. So good!
I'm loving all this Rick content
Please make Chris recreate his own dish blindfolded
I love rick. I trust him representing my favorite dishes
I really appreciate your kitchen making this. Im hella excited how simple this is.
Wonderful recipe! My fave toppings are radish, shredded lettuce, lime, chopped onion, a pinch of oregano and salsa Macha 🤤
Everything except lettuce is replaced with cabbage. Always cabbage. Never lettuce
I put everything except salsa macha, but now I want to try it with it.
Karen HR it ads heat. I like things on the spicy side ;)
I love that he opens the outside of the oven with tongs 😂😂😂
Made this tonight and it’s AMAZING!
Pozole is the only "hangover cure" I've ever had that actually works (besides drinking more).
have you tried spicy pho for a hangover? it works really well for me
I SAW POZOLE AND RICK... AND I WAS LIKE AHHH HELL YEAHH
Had pozole for first time in Valladolid and it was a pork one - incredible. The local lady who made it garnished w same as you but w sliced radishes, not red onion. I love this soup!
Every time I see Ricks name I click so fast! Love him and his style.
You can also add ground toaster pumpkin seed to give it a creamy consistency.
Made this and got repeat requests to make it again! It is sooooo delicious. Thanks for sharing this great recipe.
Whatever his nail polish is, that is an absolutely gorgeous shade and I love it. Also, I have a passion for fantastic aprons, so Rick is pretty much my hero. And this dish looks delicious.
I’m looooving all the corn recipes from Rick lately
This dish is so pretty. Put it in a museum.
Hi. I just made a variation on this recipe (with different peppers) and it is the most delicious thing I have ever made and maybe have ever eaten. Just thought I'd mention that. This is a great recipe. Roasting the Hominy is a brilliant move.
I fell in love with a girl working at a pozoleria when I visited my family in Mexico as a teenager. Could have been a summer romance but I chickened out.
The biggest thing I got from the video was toasting the hominy. Our family makes pozole Rojo or Blanco, but I'm going to try this soon.
Lmao I love it when these two guys are disagreeing with a recipe but the outcome is so delicious. Yummy 😋 Pozole
Rick’s nails are always SO neat and beautiful like wow I wish I had my life together like that
How did I not see this until just now??? Omg yes!! I am so here for this!
Rick is always fun to watch!
* toasts corn*
"Smells like toasted corn"
When Rick "forgets" about a pepper so that he can actually make it reasonably spicy.
Good work Rick.
Killing it.
This was the first video i saw on my new TV and i almost brought it back to the store because of the odd sync between audio and video.
Ricks recipes are the honest flavors i need
I need a show with just Rick and Chris please!
I want to visit the BA kitchen and hug every one of these people.
I absolutely love love love posole and I'm so happy to see it done to perfection by one of my favorite BA test kitchen boys. Nice work Rick ;D
My wife watched this and had to try it. It was incredible! Thanks for this video, we will be using this recipe often.
Excellent, I dig the roasting of the veggies. And the blue nails ! Keep on cookin’ !
Rick’s voice is so pleasurable to listen to
I'd like to see a video where one of the chefs makes a recipe from scratch, it'd be cool to see that process
That apron though! Love the vibe
I luuuurrrrvvvv POSOLE! and ditto....hate the can taste. I'm so happy to learn this tip! toasting/roasting......
I make the pork posole and can't wait to try this Verde.
Is Rick and Mexican Oregano the new Brad and Allicin? Or Molly and Pasta Water? Carla and Flaky Salt? Claire and Existential Dread?
Cuz I mean, I'm here for all of it.
I love rick! He’s so sweet and his nails are fierce!! 💅🏽💅🏽💅🏽💅🏽
love getting to know new people from the test kitchen
I adore this soup. I love Rick. Most Americans know pozole as hominy.
Ricks outfit and styling is sooo beautiful! And I have to try this recipe!
You can also just ask for the nixtamal at tortillerias instead of buying the canned hominy. It's the soaked corn before they make masa.
Thank you for sharing this recipe because pozole verde is my absolute favorite💚💚💚💚💚💚💚
Ughhh I love Rick he’s so great
He has such beautiful hands, it’s so mesmerising to watch him cook