How to Make Southwestern Pozole Rojo, Part 3

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And so while that's cooking

should we fry up the tortillas?

Yes, mm-mm. Okay.

Oh, wow, so they're really thin.

Fairly thin. Okay.

Like we calls it, a julienne cut.

These are some fresh strips now,

and then you will heat up your oil,

we are ready.

So how do you know when oil is ready to fry?

Well, that's with a thermometer.

What temperature do you want the oil to be generally?

Ideal, around 350 degrees.

350, oh okay. 350 or 360 degrees.

I think it's about ready to go.

Okay.

When you fry, you want to just keep kind of,

it's not too thick, you want them to brown evenly.

So you want them to be lightly brown but not,

Just, yeah. Not dark brown.

No.

And then,

the real helpful part about this,

or the important part is to put a little salt on them

while they're still hot and somewhat oily.

Oh, really?

Does it absorb while they're hot?

Well, it sticks better,

it sticks better to the tortillas.

All right, and this is one of the garnishes,

one of the traditional to garnishes,

for the Pozole. Oh.

We're gonna put that on top at the end.

Oh, okay, great.

Okay, Chef, so we've finished the tortilla strips,

so let's get the pork,

Okay. That's been cooking.

Oh, that looks nice.

Very nice, very nice color.

Beautiful color.

And this has the meat in here,

it has the hominy,

the chili,

puree,

flavor looks, Mm.

You can see the flavor in this dish.

Yeah, It's very red,

You can. And very intense.

And now, the best thing about the hominy,

it has a lot more flavor now,

then it had in the bowl.

So the hominy has been infused with the red chili,

Yeah. Is that what you're saying?

Yeah, Mm-mm.

And the broth. Oh gosh, that looks good.

Okay, well, can you plate Okay,

Some up for me? Can't wait.

So exciting.

And then certain soup,

we serve it generally in a large bowl,

in a large bowl like that, yeah,

you know, a larger portion.

This is a large bowl too?

(Michael laughs) You haven't been

to my house, this is no large bowl.

We like, yeah, decent size portions, yeah.

Yes, decent. Yep.

This hominy in this make it very hearty.

Wow. And really,

what makes the soup so special,

is not just this, which is very special on its own,

but then the garnishes that's served with,

with the tortilla chips,

the lettuce, the radishes,

things are just phenomenal. Oh, wow.

So you've got some lettuce, just regular?

The iceberg lettuce,

iceberg or romaine lettuce.

And it's very crisp,

and then when it goes in the soup itself,

it become a little bit welted, a little bit cooked,

but the flavor is still very strong.

I mean the flavor's very, very --

Yeah. Also some fresh onions,

freshly diced onions. Wow.

Some radishes. Oh, those radishes

are beautiful. Very confident,

and all these things add a lot of texture,

texture and flavor.

With a little avocado here, add some butter.

Yum. You know,

that buttery texture in the soup.

Yes.

Oh, that is so beautiful.

And then some tortillas on top.

Very simple, but very rich, Amazing.

And amazing,

and then sometimes some lime can be served on the side,

with the person would be doing it themselves.

I see,

so you could squeeze in there, if you,

Yes, squeeze it there, put it on the side,

or something like that. Oh.

Dry oregano too. Ah.

Put a little oregano on top. Oh, beautiful.

Yeah, and add some red pepper flakes.

Oh. And again,

these are all to taste,

this would depend on of course your personal preferences,

and how much of the, Yes.

Puree is in the soup too.

Can I try this? Oh, please do.

It looks so beautiful,

I almost don't want to because it's so pretty,

but then again, I really, really do,

so. Mm-mm.

I'm gonna get some hominy in here.

Mm-mm. That's good.

Oh my gosh, it's so good.

Well, Chef Garnero, thank you so much for

showing me how to make Pozole Rojo.

You're very welcome.

I really appreciate it. Thank you very much, Tanya.

It's so good.

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