- I thought now would be the time to announce that I'm...
(blender whirring)
(upbeat music)
Hello everyone, it's your local Poncha Concha
back at it again with another Poncha Concha Kitchen!
(hums music)
A show where I try to make a recipe
completely in Spanish.
It's the freakin' holidays,
can I get a whoop whoop!
And all we wanna do is be warm and cozy,
with our family members.
And what do you usually eat with your family members?
Soup.
So we're gonna make pozole, yay!
Here's what I messed up on,
I love pork in my pozole,
but I didn't realize
that you were supposed to cook the pork
for a really long time,
and it said it was gonna take five hours.
So I got a recipe that said it was gonna take one hour.
It meant that the pork should of already been cooked,
so I had to get chicken instead.
This has already turned into a mess, okay.
I'm gonna change my mind set.
(magical chimes)
And we're gonna do this.
Mostly the tias have been saying
"Ew put your hair back, that's gross."
You're not gonna be eating this recipe.
You hear that?
That's the haters.
And you know what I say?
Stop!
I put my hair back.
Four and a half quarts.
How do you figure out quarts?
Siri?
Alexa?
Google?
Mom?
Four and a half to five quarts of water,
in an eight-quart pot.
They just got back to us,
and they said it's about 18 cups of water.
Thank you, back to you Gerald.
So these are bay leaves, but it's like.
(speaking foreign language)
Ow, my eyes.
And I have my two bay leaves.
Ya know, you can make spells out of these.
Then I have my four cloves of garlic.
Let's start boiling this chicken.
Right meow.
Let's bring it to a gentle boil.
Just a gentle one.
(stove clicking)
No, stop!
Love me a good gentle boil.
So while that is boiling a little bit,
I am going to get my other stuff together.
I'm just gonna peel these little garlic pieces.
I washed my hands, by the way, okay?
So don't freakin' come at me in the comments.
Mexican oregano?
(sighs)
I'm gonna start working on the chiles.
Who has Mexican oregano in their house?
So I'm supposed to cook
pretty much all of the ingredients
with the chicken for an hour.
So that it tastes freakin' scrumptious.
So I already know how to steep these chiles,
because of my Poncha Concha mole episode,
so I'm learning.
You're just basically gonna like rip off the top of this,
and then empty all of the freakin' seeds, like this.
And then dump them all out.
Okay so now we're gonna add
some of the ingredients for the chicken
into the pot,
and then we're going to steep our chiles,
and one is gonna take an hour,
and the other one is gonna take 30 minutes.
So let's freakin' do it!
Hi guys welcome to my new Australian show.
One bay leaf,
another bay leaf,
some garlic,
half an onion.
Just gonna put it in there.
The chiles, we're gonna steep them
for 30 minutes.
Okay so I'm gonna set my timer for an hour,
and then we're gonna do the rest of it.
Until then I'm gonna, I'm gonna...
What am I gonna do?
Okay bye!
All right, listen up everyone!
Now we're gonna make the chilemix.
I've already done this before so I know how to do it.
Can I get a blender in here?
There's no one here to help me,
so I'm gonna get the blender.
(breaths heavily) Chaotic energy.
(hard rock music)
That's a stand-by for plane,
that's a stand-by for plane.
Hey guys welcome back to my chaotic energy channel.
I don't know what one-fourth an onion is.
You know what onions have?
Layers.
So now we're gonna,
my eyeballs
So now we're gonna make the chilemix.
This is probably the most important part of the pozole,
because it is the pozole taste.
I'm making pozole rojo,
which means red pozole.
It's the only pozole I eat.
Say pozole again.
Pozole.
So I'm gonna add some onion here.
A boop, a boop.
It didn't say to mince the garlic,
so I'm just gonna cut it up a little bit.
I gotta crush it?
Can I crush it with my eyes closed?
Where is it?
Here?
How about I do this whole episode with my eyes closed?
Hey guys welcome back to Poncha Concha Kitchen,
my next challenge is cooking with my eyes closed.
People say I can't do it.
People say I shouldn't do it.
(laughs)
It's not plugged in.
I'm gonna go find an extension cord.
Can you plug this in, Matt?
Matt Reale everyone!
Matt, I just wanna tell you that...
(blender whirring)
So now that that's done,
we're going to strain it.
Can somebody hand me the strainer?
I got it!
You don't need to move, I got it.
What's that?
Let's shred this chicken!
And my hominy.
So now we're gonna add everything together
and then cook it for 45 minutes,
and then it should be done.
(sighs)
I'm really nervous
because I had to combine different recipes,
and it was a little bit of a struggle.
But you know what?
What we always do on Poncha Concha Kitchen,
we survive.
We thrive.
It's night time now because this takes all day.
It's finally done.
My home made pozole.
My own recipe because I combined two recipes,
on accident!
Now we're gonna taste it.
This actually looks legit, okay.
And I think it has the right ratio
for hominy and chile.
Please let this be good.
Jesus take the pozole,
take it from my hands!
(suspenseful music)
Hmm.
Hmm, you know what?
It doesn't hit.
I think I need to make more of the chile mix,
and put it in there,
because it tastes a little watered down.
I don't know, it doesn't have that taste.
I'm a little sad.
It's fine!
(sad music)
I tried to pay attention more to the recipe,
instead of the Spanish today,
because last time it was flipped,
and I think I paid attention a little too much,
and over-shot some things.
It's a victory, a little bit.
I was following the recipe,
but I was also doing my own thing.
I'm learning how to trust my cooking instinct.
We did it!
But it doesn't taste that great.
Thank you guys so much for watching!
Let me know what other recipe you want me to do next.
This was the most requested recipe for me to do,
so I did it.
I hope you guys are happy.
See you next time on Poncha Concha Kitchen!
Bye!