Rick Bayless: What is Pozole Corn and Calcium Hydroxide?

Comments · 89

• WE

  @we317 · 4 years ago

  Really love this Mexican grocery store series!

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• TG

  @tgh965 · 4 years ago

  Thank you so much for these segments....I am born and raised in So Cal and love the diversity of cultures.  You are helping me navigate and better appreciate Mexican Grocery stores and being more conscious and opening new avenues to me.

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• FR

  @frank-u3v2h · 4 years ago

  People of Mexican heritage are proud to share their culture and cuisine, I've learned so much from asking shoppers questions about different ingredients and foods in the produce and meat sections of my local Mexican supermercado. Even though my Spanish is poor (but has improved over the last 10 years), they will patiently and gladly explain how foods and ingredients are used and cooked. I've learned to carry a small notebook and pencil with me.

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• BO

  @bob_garrard · 4 years ago

  My grandmother used to make pozole with corn and liquid made from water and wood ashes that had been filtered. She grew up in Chihuahua, Mexico in the first part of the 20th century.

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• KI

  @kimshine4011 · 4 years ago

  I&apos;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. <br>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&apos;t believe that I&apos;ve never made or even eaten it before but it looks so delicious. I&apos;ll definitely try making hominy from scratch next time if I like how the pozole turns out.

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• CA

  @carolmcintyre8485 · 4 years ago

  These short explanations are so helpful! I&apos;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&apos;s only so much you can learn by osmosis. &nbsp;Thank you so much.

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• CI

  @CivilGuy93 · 4 years ago

  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

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• AL

  @alisgray · 4 years ago

  Uncle Rick brings me joy!

• SC

  @ScottM56 · 4 years ago

  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.

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• BR

  @brianradtke6677 · 4 years ago (edited)

  Awesome. &nbsp;Liking these segments! &nbsp;I’ve used canned hominy in the past for pozole, but I’m sure freshly nixtamalized corn tastes and feels so much better.

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• TE

  @teremagana4252 · 1 year ago

  Thank you for this pozole lesson to get such beautiful hominy! ✨

• ME

  @melindacash1268 · 4 years ago

  The purple corn is great with beans..chicos

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