Mr Kent i love how close you are to our mexican cuisine and it is a proof that american and mexican cowboys are a culture that join our both culture and that's a true mexican pozole
I been making posole since I was 9 with my grandma aunts and mom in Mexico and in texas!!!! I make it with either chicken venison or pork!!!! It is fantastic for a cold night on a camp out!!! It cooks all day if it’s venison so it can tenderize the meat real well and mmmmmmdoggie!!!! It is beyond compare!!!!!if u find “yerbas de olor “ use them when u boil ur meats. It’s really adds some zazing in that broth and meat. It’s (bay leaves, oregano, thyme) add a small bit of green epasote and u r in heaven. Serve up w tostadas chopped onions sliced radishes Serranos and lime. Yummy
YES MY EXPERIENCE IS THAT YOUR INGREDIENTS ARE WHAT WE HAVE EXPERIENCED IN THE PAST.....THE OREGANO AND PEPPER WITH THE VELVEETA ALSO ADDED TO THE HOT EXPERIENCE IN THE WINTER....GOOD POSTING AND WOULD LIKE TO TRY YOURS...ECM
Shadow Kissed I have never added cheese to it however I do add table cream to the tostada and eat it on occasion. However ur quest fresco sounds interesting. Not sure about the velvets but hey I’m up to trying anything once. U never know.
@@Daiseehead I agree that is trying hard to cook Mexican food, but is not authentic Mexican food, it takes a lot of time, different types of chiles and spices , but Ihave to said that he is trying hard to make close to Mexican food.
Next time, take out the cumin, tomatillo and the chili powder. Adding different flavor of chilies can become a mess. Now he clarified his channel is southwestern food, so maybe he added his own touch. Go to a Mexican store and ask for carne de puerco con hueso (meat with bone) and trozitos de carne de puerco (tender meat bits). If you want to go real authentic, use pig head or feet plus the ones above. I know Americans don't like that type of meat but those are authentic meat cuts for pozole. I think of you make these changes, your husband might remember his mother's pozole better😊
@@purepechagomensindo9609 Pues no estara' hecho a tu gusto, pero se aprecia que alguien no siendo de nuestra cultura lo haga lo mas parecido posible y con tanta dedicacion.
Senior Kent gives this ancient dish the respect that the ancestors have been giving it when handing it down for generations. Love how each of the ingredients descriptions come from the heart. So much more than just good eaten.
My grandmother always asked me if I wanted it with the bone in. At a young age I didn't understand or like the idea of a bone in my food. As I got older and understood, I knew better and always asked for it in. This year I carried her to her final resting place beside my grandfather. Thank you for sharing this as I definitely need to make this for my son.
Thanks for sharing that story. You do need to keep the tradition alive and teach the children. Cook your own natural food. I spect cowboy Kent would agree that is the most fine dinin there is : )
Damn dude. Thats sad and awesome all at the same time. Grew up eating this at my friends house. Has a special place in my heart too. Happy new year, bruh! Throw some limes to your boys along with them bowls of pozole. Someone else just made me remember that lime MADE the dish. Brightness brings out all the rest.
Cowboy ,Kent . You’re amazing. I’m a 2nd generation Mexican American and I’ve never made posole. That’s how I came into your channel. You got yourself a new subscriber. God bless.
Just amazing. I have to say Cowboy Kent can definitely cook. Wow this is awesome. I love how he embraces other cultures and he shows it through his food. Just perfect. Love your videos.
I’ve only made posole once in my life because it’s menudo in my house..Since I’m Mexican American, and my husbands family is from Mexico, posole is served with diced radishes, sliced cabbage, lime juice and corn tostadas. But watching your video, my mouth was crying for your posole..Congratulations for your amazing recipe!
Respect to the cook. Gotta say pretty close to how my moms makes it. Slap some fine diced onions and shredded cabbage with a splash of lemon and it's ohhhhwweeeee.
I just followed your recipe to the letter. Upon my taste test, I too did a happy dance, just like you. Fine dinning indeed! I'll now pressure-can the finished product (about 7 quarts) so I can enjoy it in the Sierra Nevada Mountains where my little cabin is. The snow is just beginning to fly and I know your pozole will be great there in the mountains.
thank you for all youre happiness and kindness that you show us in youre videos even in this time. made mi mind remind me how delicious meals are made in fields . in the end of rough laborious day. family , tranquility , peace , flavours that is what you remind us... thank you for all that. youre like a tender and loving grandfather receiving sons and grandsons. and your voice is so calm. mi mexican mom loves you . she say that you remind her of his father . thank you
You decided to walk through a very dangerous road. You have made many proud . We bless you with Mexigringo chef. You are allowed in my kitchen. Thank you Kent.
That looks really good! When I moved to south Texas I learned of this wonderful stew & was taught how to make Pozole Verde de Puerco (or Green Pork Pozole) by a local. She taught me how to make it the quick way (using canned goods) & then I learned how to make it from fresh tomatillas & fresh peppers - & it is the BOMB 🧨🎆
Mr. Rollins I learn so much watching your channel,and as a mexican I feel honored for your dedication and respect for my culture ,if I lived in Texas you would've been invited to my carne asada and day-after Christmas Birria estilo Jalisco,keep up the good work and God bless you good
Mr Rollins sir, as a new subscriber from Arizona I’d like to say that your cooking skills are to be admired. Great job and may God bless you and your family for generations to come.
Have a real good Mexican food restaurant that's about 40 miles from home and I have to go there and get some of their pazole once in a while ! They do it up right with a big bowl in the center of the table and every side ingredient you can think of ! 😊 It does warm you up....... in more ways than one ! Wheee doggie ! Thanks for sharing and take care. 👍
Love me some Pozole. The other day I made some soup beans with sliced potatoes and onions with the ham bone from thanksgiving, good on a cold day, with some corn bread
Instant Subscriber. I could almost smell it just watching it. I absolutely dig the chill vibes and (quaint?) rich western aesthetic as well. All very pleasing.
hello, justa wanted to say that im grateful, for people like you, that even not being mexican try our dishes, and i see some haters out there just ignore them, they are not worth the time, BTW, that pozole looks good, tail wags dont lie jeje happy christmas.
I absolutely love this. You Mr. Rollins are part of the great people of this beautiful country. Part of the REAL America. God bless America, and God bless you, sir. ✊🏼🇺🇸
I love this dude.i cook all kinds of food,and He has taught me some stuff. I ain't from Texas but makes me want to be. Subscribe to this guy and blow your friends away with some great food they ain't used to. By the way missippi food and Texas food are very different,but as man with in laws from Mexico and also family from all over takë the time to enjoy food from Boston to Cali to Texas to Canada to Mexico and Europe. Food brings us all closer together. Love y'all.
Rachel Ray, are you reading these comments if not maybe you should, you could learn something. I appreciate how this american cowboy is teaching us how to cook the real pozole and most people agree about the receipe.
It amazes me the authenticity of your mexican recepies even to little details that are very local. It's like seeing my mother in law cook. Amaizing :).
Ok I just made this. Done exactly how you said. It is so insanely good and it made my Mexican boyfriend very happy!!! He said it’s almost as good as his mom’s. I added the cabbage, onion, and my boyfriend toasted Chile De arbol in oil, took the the Chiles out and blended in a blender as he added fresh oil. Adding that Chile oil on top and it’s just insanely good!
Here in New Mexico posole is holiday comfort food. Imagine a adobe house with cedar burning. Smell of tamales and posole cooking. Red chile. Im hungry. 😍😍
Lots of love went into that pot, the charred chilis, the roasted tomatillos, the dried pepper pastey sauce. I would destroy a bowl of that braised pork insanity.
@@CowboyKentRollins Add some lime next time...just a half to go with each bowl so people can add to taste. Way my friends mom served it when I was little. The brightness really accentuates the fat and chilies. Amazing recipe. Much love, Kent.
This is very wholesome content. I really like the way you explain how all the ingredients play into the actual dish. Very relaxing to watch. You sir have got yourself a new subscriber
Cowboy Kent, you’ve made my people proud, you sir are invited to the Carne Asada
Thanks for watching and for the invite
No he’s not
Alex Leyva yes he is
Yes he is!!! he made that pozole better than alot of Mexicans
Alex Leyva yes he is
Mr Kent i love how close you are to our mexican cuisine and it is a proof that american and mexican cowboys are a culture that join our both culture and that's a true mexican pozole
Thanks for watching and my mother taught me all food is meant to bring folks together to share and love
Jorge Enrique Diaz Castelan no it’s not
@@martika58 Damn ur damn near on every comment replying negatively. What's wrong bro didn't get enough hugs as a kid?
He’s just hating that’s it but whateve’s at least Cowboy Kent knows that there is beauty in diversity
Alex Leyva stfu dude. What is wrong with you?
Rachel Ray needs to take notes, this is how you make Pozole
Rachel Ray is a moron. I doubt she knows how to take notes.
I came here after that video lmao
I've never seen pozole like this, but it looks much better than Mexican pozole.
Woman should've just called it a vegetarian chili that was inspired by mexican pozole.
@@bassmeisterD Pozole is a Mexican dish lmao
I had to come back here after watching Rachel Ray’s pozole...
Same here brotha lmao 😂
Same
Same.
Me too. That looks a lot better than the pozole from Rachel Ray.
WHAT?! Who doesn't want Aquacate, maple syrup and Milky Way in their pozole??????
This cowboy needs his own damn tv show
Cheers from Arizona
Alfredo Valle Navarro No he doesnt, thats what this channel is for
You’re watching it bruh
I'm a Mexican and I approve this recipe. Sir you did it Great!
Thank you for sharing Mexican recipes you are an excellent Cook
Thanks Carlos so much
No you're so wrong .. lol you must be a no sabo kid .... Lol
Cowboy Kent bringing people together with his cookin'!
Yes he's a real pioneer.... Good man...God bless him
He's not bringing anyone together.
@@johnhernandez659 your a stupid person...im sorry
@@johnhernandez659 people with open hearts and minds that love to eat good food.
He made me hit that dingy dong button fur sure
Tío kent nomas pongale limón esa madre se ve muy buena
Eder AT no mientas
Se ha de ver peor tu jeta queno la muestras
Y si
🍋 👍🏼😆😆 for sure!
Eder AT siempre si le puso maíz en grano?
This is therapy after Rachel Ray's failed attempt to make pozole.
I stumbled upon this after but I'm aftaid to watch it after watchin her video. should I watch this? I don't wanna be twice as offended 😭
@@ronaldogutierrez8807 Watch it.
Faaaaaacccccttttttssssss
De ahí vengo
It wasn't even an attempt, it was a mockery
This guy is Mexican all your Mexican dishes you present on your show are 100 % authentic keep it up
Thanks Javier for watching and Merry Christmas
Respect from Mexico 🇲🇽
Thanks for watching and Merry Christmas
Save extra red sauce for eggs in the morning. Start your day off right.
add some tortillas to those eggs and you have chilaquiles.
@@shadowkissed2370 add some chorizo
Oh that red chilli and fried eggs with tortilla we call "Huevos Rancherros" rancher eggs
left over chili or salsa over scrambled eggs or a cheese omelet is always a good thing
Red sauce with eggs, wow I will try it thanks!!!
Kent, Hermano, Ya eres Mexicano🤠🇺🇲🇲🇽
Thanks for watching and Merry Christmas
@@CowboyKentRollins Mr. Kent, your pozole looks awesome (Mexican here). Love 🇺🇲🇲🇽🇺🇲🇲🇽 you are part of the familia now!
This Pozole is Mexican Approved💯🤠
Thanks for watching
You’re invited to my carne asada on Sunday’s compadre 🇲🇽
Thanks Brandon for the invite
I been making posole since I was 9 with my grandma aunts and mom in Mexico and in texas!!!! I make it with either chicken venison or pork!!!! It is fantastic for a cold night on a camp out!!! It cooks all day if it’s venison so it can tenderize the meat real well and mmmmmmdoggie!!!! It is beyond compare!!!!!if u find “yerbas de olor “ use them when u boil ur meats. It’s really adds some zazing in that broth and meat. It’s (bay leaves, oregano, thyme) add a small bit of green epasote and u r in heaven. Serve up w tostadas chopped onions sliced radishes Serranos and lime. Yummy
YES MY EXPERIENCE IS THAT YOUR INGREDIENTS ARE WHAT WE HAVE EXPERIENCED IN THE PAST.....THE OREGANO AND PEPPER WITH THE VELVEETA ALSO ADDED TO THE HOT EXPERIENCE IN THE WINTER....GOOD POSTING AND WOULD LIKE TO TRY YOURS...ECM
@@balaamsdonkey1524 If you want cheese in it Instead of velveeta try queso fresco.
@@shadowkissed2370 OKAY WILL LOOK NEXT GROCERY VISIT....
Shadow Kissed I have never added cheese to it however I do add table cream to the tostada and eat it on occasion. However ur quest fresco sounds interesting. Not sure about the velvets but hey I’m up to trying anything once. U never know.
*pozole
Just made this for my husband and he said it’s the closest thing he has ever had compared to his moms and his grandmothers pozole!
Glad yall enjoyed
This man knows how to make authentic Mexican food! Thank you for NOT going to Rachel Ray or Ina Garten’s pozole recipes. Those are an insult.
@@Daiseehead I agree that is trying hard to cook Mexican food, but is not authentic Mexican food, it takes a lot of time, different types of chiles and spices , but Ihave to said that he is trying hard to make close to Mexican food.
Congrats!
Next time, take out the cumin, tomatillo and the chili powder. Adding different flavor of chilies can become a mess. Now he clarified his channel is southwestern food, so maybe he added his own touch. Go to a Mexican store and ask for carne de puerco con hueso (meat with bone) and trozitos de carne de puerco (tender meat bits). If you want to go real authentic, use pig head or feet plus the ones above. I know Americans don't like that type of meat but those are authentic meat cuts for pozole. I think of you make these changes, your husband might remember his mother's pozole better😊
I'm Mexican and I can safely say that Pozole is well done! I'm so glad I found this heart warming channel
Thanks Linda for watching please share the videos and the food
Linda Brown obviously not.
No tienes idea de un pozole. Pero si tu lo dice
@@purepechagomensindo9609 Pues no estara' hecho a tu gusto, pero se aprecia que alguien no siendo de nuestra cultura lo haga lo mas parecido posible y con tanta dedicacion.
Esta pendeja de segura dice que pozole de lata esta bueno. De seguro ni save cocinar esta vergada.
Senior Kent gives this ancient dish the respect that the ancestors have been giving it when handing it down for generations. Love how each of the ingredients descriptions come from the heart. So much more than just good eaten.
He's 1 billion percent right about that bone giving a hell lot of flavor
Hmmm i wonder why i have all these likes…. 🤔
da fuck she said it is "Mexican" but the description says it vegetarian chili. As a Mexican that shit ain't Pozole
Fo sho!
I am! 😄
I am😂
🤣🤣
My grandmother always asked me if I wanted it with the bone in. At a young age I didn't understand or like the idea of a bone in my food. As I got older and understood, I knew better and always asked for it in. This year I carried her to her final resting place beside my grandfather. Thank you for sharing this as I definitely need to make this for my son.
Thank you for sharing this memory. God bless you and Happy Holidays.
Thanks for sharing that story. You do need to keep the tradition alive and teach the children. Cook your own natural food. I spect cowboy Kent would agree that is the most fine dinin there is : )
@@strangerhorse5209 I agree, I certainly think that it's all about the memories and the fun and good times with those you love.
@@DaveWafford thank you and happy holidays to you as well.
Damn dude. Thats sad and awesome all at the same time.
Grew up eating this at my friends house.
Has a special place in my heart too.
Happy new year, bruh!
Throw some limes to your boys along with them bowls of pozole. Someone else just made me remember that lime MADE the dish. Brightness brings out all the rest.
We need more people like you mister Kent, thanks for cooking and appreciating Mexican cuisine.
Thanks Oliveer for watching
A real american that cooks and respect the real mexican food. No words nor number to measure the respect your work. Cheers!
Thanks Antonio for watching
My faith in humanity is restored, blessings to you and thank you for the amazing recipe.
I’m convinced mr Kent is 87% mexican✊🏽🇲🇽
I got 20 bucks he gave this comment a 👎🏽
🤣🤣🤣
@@BUKWulfSh0t 😂
87.5%!!!😂
Kent your so wholesome but I think you already know that
Boss I want to thank you for cooking the pozole, like my grandma used to... I just suscribed to your channel it's Amazing keep it up, gracias...
Thanks for watching and Merry Christmas
I’m 100% Mexican 🇲🇽 and this recipe is the real deal. Good job cowboy Kent
Thanks Alejandro for watching
Man videos like this make me happy...im hispanic but 100 percent American...just shows ya you can get anything in this blessed country
The Mexican people welcome you into our culture Mr Kent .
Thanks for watching
Cowboy ,Kent . You’re amazing. I’m a 2nd generation Mexican American and I’ve never made posole. That’s how I came into your channel. You got yourself a new subscriber. God bless.
Thanks for watching and God bless you
Just amazing. I have to say Cowboy Kent can definitely cook. Wow this is awesome. I love how he embraces other cultures and he shows it through his food. Just perfect. Love your videos.
My respect for this Sr. You are proof that you can cook everything. Greetings from Dallas
I’ve only made posole once in my life because it’s menudo in my house..Since I’m Mexican American, and my husbands family is from Mexico, posole is served with diced radishes, sliced cabbage, lime juice and corn tostadas. But watching your video, my mouth was crying for your posole..Congratulations for your amazing recipe!
Thanks for watching
Respect to the cook. Gotta say pretty close to how my moms makes it. Slap some fine diced onions and shredded cabbage with a splash of lemon and it's ohhhhwweeeee.
I just followed your recipe to the letter.
Upon my taste test, I too did a happy dance, just like you.
Fine dinning indeed!
I'll now pressure-can the finished product (about 7 quarts) so I can enjoy it in the Sierra Nevada Mountains where my little cabin is.
The snow is just beginning to fly and I know your pozole will be great there in the mountains.
Glad you enjoyed Michael
Ken my mom would make Pozole during the Fall. Man, I miss her. The Pozole was soooo good.
You could come over to my mom's anytime we all fam
Be at peace. Those we miss surely miss us, too.
This this comment section, wonderful replies our brother 🙏
Did she pass away?
Mr. Kent you have a beautiful channel, keep doing what you do and making us Texans proud.
Thanks for watching and Merry Christmas
I love watching your show. Thank you for respecting our culture and doing it right.
Mr Kent: se ve delicioso ese pozole.
Thanks for watching
@@CowboyKentRollins :
Greetings from Toluca Mexico.
Yo quiero ese pozole.
No parece pozos parece caldo Tlalpeño
@@pablojimenez4702 compa es su version De aser posole
that looked delicious, it's traditionally eaten with sliced rabano, lettuce, chopped onions, oregano, lemon juice,roasted Chile de arbol, and tostadas
Así es
Yeeeees!!. You’re right! Mmmmmmm😋
rabano = radish
@@MrEduardopplalo gracias y cómo se dice oregano, tostadas y chile de árbol?
Lettuce? We eat with cabbage.
This looks Soo much better than Rachael ray's fiasco...... I take my hat off to you sir, bien Provecho.
thank you for all youre happiness and kindness that you show us in youre videos even in this time. made mi mind remind me how delicious meals are made in fields . in the end of rough laborious day. family , tranquility , peace , flavours that is what you remind us... thank you for all that. youre like a tender and loving grandfather receiving sons and grandsons. and your voice is so calm. mi mexican mom loves you . she say that you remind her of his father . thank you
I'm so glad posole is making a revolution on youtube, thanks Rachel ray! .... I guess.
You decided to walk through a very dangerous road. You have made many proud . We bless you with Mexigringo chef. You are allowed in my kitchen. Thank you Kent.
Thanks Luis for watching
Man finally someone that knows how to cook pozole. God bless you Kent you are a good man and very respectful of other people's cultural foods.
Thanks for watching and God bless you
this guy is like ReviewBrah you just can't hate him
Mr Kent you treated this beautiful recipe with so much dignity. As a Mexican I can say thank you for being authentic with this masterpiece of a dish
Thanks Jose for watching
Gracias, uncle Kent for not butchering this delicious recipe. Hats off! That looks very good.
Mr. Rollins, your videos always make me happy. Thank you sir.
Fantastic take on a comforting classic! Love it cowboy!
Thanks for watching and have a blessed Thanksgiving
I’m a Mexican eating a hamburger 🍔 watching an American make pozole 🤷🏽♂️😂🇲🇽🇺🇸🇲🇽🇺🇸 looks so good! ❤️
Thank you for watching and God bless
Best guy ever and thank you for remembering all the vets. Best TH-cam channel. thank you for the great videos sir god bless
Thanks for watching Danny and your service, God bless you as well
Did learn, did enjoy, as per always, Brother, an Crew!
God Bless, Be Safe an Well, from way out here, on Th Windswept Prairie!!!
Pozole is such a hearty, comfort soup.
Am mexican. And i think you did a great job on that pozole it looks delicious 👍👍👍👍👍
Thanks for watching
You can add shredded cabbage once in your plate and some lime juice. HAY, HAY, HAY, YA ME DIO HAMBRE!
Cebolla chilles perones ravanos 👌👌
Never had cabbage in it, but makes sense....
And ffs you are right about the lime. Didnt even notice he didnt mention having one.
Definitely a must
@@firghteningtruth7173 I add some cut up lettuce and horse radishes to mine along with the lime and its sooooooo good.
@@Seramaine ill have to try that
Thank you 🙏 man for promote my gastronomy mexicana in USA 🇺🇸 god bless you and your family too
God bless you as well
Thank you 🙏 man
That looks really good! When I moved to south Texas I learned of this wonderful stew & was taught how to make Pozole Verde de Puerco (or Green Pork Pozole) by a local. She taught me how to make it the quick way (using canned goods) & then I learned how to make it from fresh tomatillas & fresh peppers - & it is the BOMB 🧨🎆
I can listen to Kent talk for eternity
I guess this is the kind of recommendation that pops up in your TH-cam feed when you're mexican, hungry & play too much Red Dead Redemption😂
Haha same here.. And all I have in my pantry is ramen
Lol. I was just thinking that they should add pozole to Cripps' cooking forte. I get tired of stew all the time.
@@DevilDog3381 that would be a cool addition to the game along with Mexico's map😅
Lol, I dont play red dead at all.
And im white.
Probly just good food. 😉😋
😂💀
Made this twice now. Im the best cook ever according to my homies.
So glad everyone enjoyed
Mr. Rollins I learn so much watching your channel,and as a mexican I feel honored for your dedication and respect for my culture ,if I lived in Texas you would've been invited to my carne asada and day-after Christmas Birria estilo Jalisco,keep up the good work and God bless you good
Mr Rollins sir, as a new subscriber from Arizona I’d like to say that your cooking skills are to be admired. Great job and may God bless you and your family for generations to come.
Thanks for watching and God bless you as well
I just made this and it was amazing. Thank you so much for introducing me to pazole
So glad you enjoyed
Thank you Kent and Shannon!
Happy Thanksgiving!
God bless.
Thanks for watching and Gd bless you
Yessir, you done won me over, thank you for respecting the traditional recipe. Eso es todo viejon
I appreciate that, Thanks for watching
Mr kent rollins my respects for you sir. Thats how its done!!!
Wow, thanks for not screwing up the recipe. That's probably the best version I've seen made by a non-Mexican good job!
Thanks for watching Alberto
I just had some of my Abuela’s literally yesterday. Yours looks very well made!
Love pozole. Out here in AZ I have had some spicy stuff that makes you go "Wooooeeee!" Thanks for the recipe and your personality!
Thanks for watching
Try menudo next for that hangover on New year's
Tom T
What
Dude i was thinking about the same...jajaja
On god lmao
Cuando andas bien crudo un menudo y una cerveza bien fria
@Tom T
You got one?
Good man.
You make it just like my Tia did, God rest her soul.
Thank you for your channel and humble videos.
Thanks for watching
Wow I was completely satisfied watching this video, this man really did his research and executed, more than welcome to my next Carne asada
My dream collab is Mr. Rollins and doña Angela from De mi Rancho a tu cocina.
Please no
Hell yeah
Piton Lopez 😂
That will be nice and crazy lol
Father is that you 😳😳😳🔥🔥🔥🔥
The mexican vaqueros showed the early western european travelers how to be cowboys thanks mr kent
Have a real good Mexican food restaurant that's about 40 miles from home and I have to go there and get some of their pazole once in a while !
They do it up right with a big bowl in the center of the table and every side ingredient you can think of ! 😊
It does warm you up....... in more ways than one ! Wheee doggie !
Thanks for sharing and take care. 👍
Now you don't have to drive any further than the store.
Thans Ken
I have nothing but respect for you sir
Thanks Jessi for watching
Love me some Pozole. The other day I made some soup beans with sliced potatoes and onions with the ham bone from thanksgiving, good on a cold day, with some corn bread
Sounds good Allen, Thanks for watching
Love this guy’s positive energy. From Canada
Instant Subscriber. I could almost smell it just watching it. I absolutely dig the chill vibes and (quaint?) rich western aesthetic as well. All very pleasing.
Thanks for the sub!
When make posole we put pig feet and cooked the meat we also rinsed the hominy before we added to the meat
Nah pigs feet for menudo!
Rosie Slade yo también le pongo las patitas de puerco y espinazo OMG 😙😙😙 it's so delicius
Pig feet are used for menudo...
hello, justa wanted to say that im grateful, for people like you, that even not being mexican try our dishes, and i see some haters out there just ignore them, they are not worth the time, BTW, that pozole looks good, tail wags dont lie jeje happy christmas.
Thanks Nonis for watching and Merry Christmas
I absolutely love this. You Mr. Rollins are part of the great people of this beautiful country. Part of the REAL America.
God bless America, and God bless you, sir. ✊🏼🇺🇸
Thanks for watching Sergio and God bless you
I've never had hominy mixes with anything sounds so good .
I love this dude.i cook all kinds of food,and He has taught me some stuff. I ain't from Texas but makes me want to be. Subscribe to this guy and blow your friends away with some great food they ain't used to. By the way missippi food and Texas food are very different,but as man with in laws from Mexico and also family from all over takë the time to enjoy food from Boston to Cali to Texas to Canada to Mexico and Europe. Food brings us all closer together. Love y'all.
Thanks for watching
Kent lives in Oklahoma, not Texas. :-)
@@msamelienp Ehhh, as a Texan...its close enough. And his foods so damn good. We'll take em next time theres a state draft. Hahah.
Merry Christmas Señor Vaquero.
Thanks for watching and Merry Christmas to you
Rachel Ray, are you reading these comments if not maybe you should, you could learn something. I appreciate how this american cowboy is teaching us how to cook the real pozole and most people agree about the receipe.
Thank you Mr Rollins. This dish was made twice in our home since we saw this a month ago. It's delicious and just right for this cold weather.
It will warm you up heart and soul
THE BEST DAMN POZOLE RECIPE IVE EVER MADE!!! So much flavor an just so good! Lol thank you Cowboy Kent!!
So glad you enjoyed
This man is legendary 💪👊 thank you Cowboy
Thanks for watching
Mr. Kent you've been on my suggestions for a long time and today I clicked on this video and oh boy great video well explained. Kudos
Thanks for watching
Very well done COWBOY!
Smells yummy!
The pups are proof!
God bless!
Happy COOKING YEAR!
It amazes me the authenticity of your mexican recepies even to little details that are very local. It's like seeing my mother in law cook. Amaizing :).
Thank you for watching
Ok I just made this. Done exactly how you said. It is so insanely good and it made my Mexican boyfriend very happy!!! He said it’s almost as good as his mom’s. I added the cabbage, onion, and my boyfriend toasted Chile De arbol in oil, took the the Chiles out and blended in a blender as he added fresh oil. Adding that Chile oil on top and it’s just insanely good!
So glad you enjoyed
Here in New Mexico posole is holiday comfort food. Imagine a adobe house with cedar burning. Smell of tamales and posole cooking. Red chile. Im hungry. 😍😍
Thanks for watching
Lots of love went into that pot, the charred chilis, the roasted tomatillos, the dried pepper pastey sauce. I would destroy a bowl of that braised pork insanity.
Thanks for watching
@@CowboyKentRollins Add some lime next time...just a half to go with each bowl so people can add to taste.
Way my friends mom served it when I was little. The brightness really accentuates the fat and chilies.
Amazing recipe.
Much love, Kent.
Sir im so proud of you ! Ur family must be so happy of you ! If ur going to do something u do it right ! And this pozole is approved! Keep cooking! 👍
Thank you so much
@@CowboyKentRollins can i request u doing chicken flautas with green sauce?
This is very wholesome content. I really like the way you explain how all the ingredients play into the actual dish. Very relaxing to watch. You sir have got yourself a new subscriber