[3 - 3] ah good soup day one this is good soup
[3 - 6] episode one now the purpose of this
[6 - 9] video is to go over posole Verde with
[9 - 11] lamb this is not a traditional protein
[11 - 13] for posole but I'm partnering with
[13 - 14] American lamb and I want to make
[15 - 17] something from my childhood and combine
[17 - 19] it good soup is back so you gotta
[19 - 21] comment down below what soup you want to
[21 - 23] see next I want to see them in the
[23 - 24] comments so I can use them in my next
[33 - 33] in case you've never shocked corn before
[33 - 35] here you go take it from the top and you
[44 - 44] you might be wondering what this is for
[44 - 46] take a bowl and inside of that bowl put
[48 - 51] and typically what I would do at work is
[51 - 53] just cut the corn like that but if you
[53 - 54] want to take care of your knives you can
[54 - 56] get a small cutting board and put that
[72 - 72] save your corn stalks you're going to
[72 - 74] want these for the soup they also make a
[75 - 76] very good stock if you ever just want to
[76 - 79] make a nice stock
[97 - 104] cumin garlic salt rice vinegar rice oil
[106 - 106] and then I'm going to be using some
[106 - 109] All-American lamb shank this stuff is
[109 - 111] beautiful and you can use whatever meat
[111 - 112] you want but I'm going to use lamb for
[112 - 114] this recipe it's going to be a really
[114 - 146] nice flavor [Music] [Music] [Applause]
[146 - 148] [Music] I'm going to bring this up to a simmer
[148 - 151] for about three to four hours so I'm
[151 - 154] going to do is toast off some cumin this
[154 - 156] will really bring out the flavor from
[156 - 158] the cumin Crema
[160 - 163] [Music] foreign
[166 - 166] I'll take the bottoms of the cilantro
[166 - 168] stems and then I'll blend them up into
[168 - 171] the crema coriander Crema to go right on
[171 - 173] top as a garnish
[179 - 179] now once the shanks are for tender like
[179 - 182] this it's pretty much done I can remove
[182 - 184] all of my corn husks as well and set
[184 - 187] those into the trash toss in the corn
[187 - 191] fresh cilantro
[194 - 194] yum I can adjust the flavor later with
[194 - 197] some lime and salt but for now
[198 - 200] you can also do this as an optional
[200 - 203] thing I currently have these really nice
[203 - 205] hash green chilies now since I have
[205 - 206] these hash green chilies what I'll do is
[206 - 209] maybe Char one cut it up and put it into
[227 - 227] the skin feels right off and I would not
[227 - 230] recommend doing this bare-handed because
[230 - 234] these can be quite spicy
[238 - 238] of course we gotta have our corn
[238 - 241] tortillas with this everybody I'm just
[241 - 243] using store-bought pre-made stuff no big
[243 - 246] deal here when I grew up we would go buy
[246 - 248] them at the grocery store they came in
[248 - 250] ice chests they were already warmed and
[250 - 252] ready to go even at the gas stations
[252 - 253] they have them like that in my hometown
[253 - 256] through tortillas just a cast iron
[256 - 258] skillet should do rub it down with a
[258 - 260] touch of oil get it really ripping hot
[260 - 262] as you can see this thing is kind of
[262 - 264] smoking put it into a towel that should
[264 - 265] keep them warm
[265 - 269] and thus keeping them nice and soft
[269 - 273] what bowl do I choose let me know which
[273 - 276] bowl you like in the comments down below
[276 - 279] I personally I think I'm gonna go with
[279 - 290] this one it just matches the vibe
[294 - 294] chile verde American lamb posole oh man
[294 - 296] guys this is so good the hot screen
[296 - 301] chili is a bit spicy but this works this
[301 - 303] is my first time making a posole Verde
[303 - 306] and I gotta say it's a must
[306 - 309] that is a damn good show guys comment
[309 - 312] down below if you want me to do a posole
[312 - 314] Rojo video that's the kind that I grew
[314 - 316] up eating actually I actually grew up
[316 - 319] eating a menudo I never really had
[319 - 322] possible until I moved up north
[324 - 328] [Music] anyways I'm gonna have the recipe for
[328 - 331] anyways I'm gonna have the recipe for this in the description so go ahead and
[331 - 332] just check out the description if you
[332 - 333] want the recipe for this
[334 - 337] [Music] um but yeah good soup is back everybody
[337 - 339] um but yeah good soup is back everybody good soup is back it's only going to be
[339 - 342] on long form videos so keep that in mind
[342 - 345] um if you want posole next I kind of
[345 - 346] want you to say posole next because I
[346 - 348] want a maple soda next
[348 - 351] um comment down below