[19 - 22] [Music] now for good soup day one I wanted to do
[22 - 24] one of my favorite soups but sole Rojo
[24 - 26] well technically my favorite soup is
[26 - 27] menudo but I don't think you guys would
[27 - 28] be into that so I'm going to start off
[28 - 30] with posole Rojo I'm going to show you a
[30 - 33] foolproof one pot method on how to make
[33 - 34] this soup let's jump right into it here
[34 - 37] is most of what you will be using for
[39 - 41] I've got a can of hominy you can go
[41 - 42] ahead and use the canned stuff or you
[42 - 43] can use the fresh stuff
[43 - 46] all these spices that you see here
[49 - 52] most important part is the Chile
[52 - 53] guajillo I'm also adding some Chile
[58 - 58] now it doesn't matter how you cut your
[58 - 60] onion because we're just going to blend
[60 - 68] it all so just chop it up
[72 - 72] okay yellow onion garlic clove and then
[74 - 79] all we got to do is remove these stems
[81 - 81] and then from there we'll remove these
[86 - 86] now you probably don't want to touch
[86 - 87] your eyes after doing this I would
[87 - 90] recommend using some gloves or something
[92 - 93] but yeah we just want to take these
[94 - 97] because it's going to be bitter if we
[97 - 99] leave the seeds in so this is why we
[99 - 106] have to remove all these seeds
[108 - 108] so yeah the Chile guajillo
[108 - 113] is actually a dried Anaheim pepper
[113 - 114] and this Chile ancho
[115 - 119] [Music] it's just a dried Chile poblano pepper
[119 - 121] it's just a dried Chile poblano pepper that's the difference this chili ancho
[121 - 124] is a little more sweeter than the
[124 - 126] spicier guajill
[134 - 134] okay so now what I'm gonna do is I need
[134 - 137] to reconstitute the chilies which just
[137 - 139] means take them from dry to soft and
[139 - 142] malleable so to do that I'm just going
[142 - 146] to toast them off in some oil
[148 - 148] but also I'm just gonna do my onions and
[148 - 151] garlic at the same time as well
[162 - 162] so basically I just want to toast
[162 - 164] everything off before I blend it so I
[164 - 166] can build those flavors I'm not just
[166 - 167] going to throw them in raw I don't want
[167 - 169] to throw in raw onions or raw garlic I
[169 - 171] want to have a nice toasted garlic I
[171 - 173] want to actually constitute my peppers
[173 - 176] in the same oil as my garlic add more
[176 - 179] layers of flavor to this and then to
[179 - 180] this I'm going to add all those spices
[180 - 183] that I showed you earlier as always it's
[183 - 184] going to be in the description down
[184 - 186] below I'm just going to toss them in
[186 - 188] give them a little toasty toast I'll
[188 - 189] probably just save the bay leaf for
[189 - 190] later because I don't want the bay
[190 - 197] leaves to get Blended in
[199 - 199] now once I've got some good color on
[199 - 202] everything the chilies are starting to
[202 - 204] feel nice and reconstituted I'm gonna
[204 - 206] add in chicken stock you could do beef
[206 - 208] stock chicken stock vegetable stock
[208 - 213] water whatever toss it in
[218 - 218] and then I'm just going to cover this
[218 - 221] guy bring that stock up to a simmer let
[221 - 223] it sit for around five minutes then I'll
[223 - 226] toss it into a blender okay now removing
[227 - 229] it looks really nice I'm gonna pull my
[241 - 241] okay now I just removed all of this from
[242 - 244] and then I'm going to toss it into a
[250 - 250] now this is going to be like the most
[250 - 254] important parts of the pozole this is
[254 - 256] going to be our Baseline of the posole
[256 - 259] so just gonna make sure it's done right
[259 - 261] and Blended thoroughly
[261 - 265] now I'm going to use the same pan for
[266 - 269] so the pork I'm using I'm just going to
[269 - 271] be using pork butt you can get a Whole
[271 - 273] pork butt and just do it like that or
[273 - 276] you can just buy this pre-sliced piece
[276 - 277] so you don't have to do a big old pork
[277 - 282] butt that's like 15-20 pounds now what I
[282 - 284] like to do is I like to get a sear on my
[284 - 287] meat uh if I get a sear on it it's gonna
[287 - 289] like I said build more flavor it's gonna
[289 - 291] be a little more complex rather than
[291 - 293] just throwing it in raw and having no
[293 - 295] nice color on it so what I want to do is
[295 - 296] I want to get some nice color on this
[297 - 299] pork I haven't even seasoned the pork or
[299 - 300] I haven't even seasoned the pork or anything I'm just going to toss it in
[300 - 304] with some oil
[311 - 311] all right once we got some color on one
[311 - 315] side we just give her a little flip
[324 - 324] once that pork is all seared off
[324 - 326] I'm ready to pretty much go so I'm going
[328 - 330] give my stuff a blend here
[330 - 335] I might add a little more stock to this
[335 - 337] and blend it thoroughly
[349 - 351] okay now let's check this out
[353 - 355] [Applause] [Music]
[355 - 357] [Music] I should be left with this beautiful
[357 - 362] looking dark red paste now from here I'm
[362 - 365] going to toss it into my pot of choice
[365 - 366] but first look check this out I'm gonna
[366 - 368] get some stock
[368 - 370] on the lid of that I just want to get
[370 - 376] all of it as much as possible
[383 - 383] see how there's still some stuff left in
[383 - 385] there I'm just going to toss the stock I
[385 - 388] was going to use to cook it
[388 - 391] kind of swish it all around get in there
[392 - 396] rubber spatula
[403 - 403] you could do this with chicken or beef
[403 - 406] as well I like pork pork is delicious
[406 - 408] pork is good pork is like so anyways
[408 - 411] I've got all that
[411 - 414] in the pot gonna toss in a bay leaf now
[414 - 416] that goes in there
[416 - 418] might even season it with a little more
[420 - 424] salt and now for the Hominy so if you can
[424 - 426] and now for the Hominy so if you can find this stuff like this go ahead I'd
[426 - 429] say the can is the easiest way of course
[429 - 433] raw would probably taste a little better
[433 - 435] okay so this stuff what you want to do
[435 - 437] is take it out of the can and give it a
[437 - 439] rinse you don't want to just take it
[439 - 442] straight from the can and toss it into
[442 - 443] whatever it is you're cooking
[444 - 446] okay so from here I'm going to go ahead
[453 - 453] okay so once my Harmony is rinsed
[453 - 456] I just toss that in
[456 - 458] as you can tell this is a very simple
[458 - 462] just like one pot pickup now as you
[462 - 464] could tell also this is not a normal pot
[464 - 468] I'm putting this in an instant pot
[472 - 472] I just think it's so much easier to put
[472 - 475] it in a pressure cooker it takes like 30
[476 - 479] minutes if you want to do it the old school way
[479 - 481] if you want to do it the old school way you can just put it into a pot and Let
[481 - 485] It Go for around two to three hours well
[485 - 486] if you're putting the pork in hole like
[486 - 489] this it might take around four hours now
[489 - 490] mind you I've done that plenty of times
[490 - 493] I've made pozole for family meal at work
[493 - 496] hundreds of times and I've always done
[496 - 499] it in a pot pressure cooker is such a
[499 - 501] fast way if you're in a pinch use this
[501 - 504] 30 minutes perfect now I'm just gonna
[504 - 505] plug this guy in
[507 - 509] [Music] foreign
[509 - 511] foreign so now I'm just going to pressure this
[511 - 516] guy on high for around 45 minutes so now
[516 - 518] pretty much all there is to do is just
[518 - 520] chill out and wait until it's done and
[520 - 521] you should have your soup and I'll show
[521 - 524] you the garnishes that I'll use but also
[524 - 528] I I really I love pozole I grew up on
[528 - 531] menudo though that's the recipe I would
[531 - 532] love to show you guys I'm just not sure
[532 - 534] if there's too much of an interest so if
[534 - 537] you guys want to see me make menudo let
[537 - 539] me know in the comments down below I'm
[539 - 541] just not sure if people are too down
[541 - 543] with eating tripe I love it I grew up on
[543 - 545] the stuff it's so good so let me know
[546 - 547] comment down below and I'd love to show
[547 - 549] you guys how to make menudo okay
[549 - 551] honestly I just finished walking through
[551 - 554] the park while this stuff was cooking so
[554 - 555] just goes to show that it's very
[555 - 557] foolproof just put it in the pot let it
[559 - 563] once this is done we can serve it but I
[563 - 564] want to show you what garnishes you can
[564 - 567] use what's typical I don't quite have
[567 - 582] the other typical garnish you'll see [Music]
[582 - 588] [Music] God that smells so good
[588 - 591] [Music] one of the beauties of
[591 - 595] cooking this in a pressure cooker is
[595 - 597] that basically there's no waste in my
[597 - 599] liquid so I have a lot of liquid left as
[599 - 603] you can see now
[603 - 606] now just checking if my pork is tender yeah
[606 - 610] that pork is definitely fork tender
[610 - 612] beautiful look at that
[612 - 614] gorgeous looking posole
[614 - 621] give a little tasty taste
[623 - 623] now I might do a little
[623 - 625] salt in there
[625 - 627] this is the perfect cure if you have a
[627 - 629] hangover by the way it's just the best
[631 - 647] okay for my beautiful garnishes avocado avocado [Music]
[649 - 651] typically cabbage but I don't have the
[651 - 654] Cabbage today so that's fine a little
[654 - 657] slicey Slice on my radishes
[657 - 661] nice thin slices for a beautiful garnish
[661 - 665] a little avocado
[671 - 671] also you probably don't want to do what
[671 - 673] I'm doing right now which is cutting the
[673 - 674] Ava on my hand
[674 - 677] can be very dangerous don't want to cut
[682 - 682] I actually saw
[682 - 684] someone at work cut themselves like that
[684 - 686] and it did not look fun
[689 - 691] [Music] all right guys let me know which plate
[691 - 693] all right guys let me know which plate which bowl should I do
[693 - 695] should I do this bowl or this bowl
[695 - 697] comment down below
[697 - 701] kind of going towards this one right
[701 - 703] here it's very pretty but this one's
[703 - 705] like really classic looking we could do
[711 - 721] [Music] and there is our beautiful posole Rojo a radish
[721 - 724] a radish Elantra gotta do some sour cream on
[725 - 737] there and some of our Avo [Music] [Music] beautiful
[738 - 740] [Music] and we just mix that all up
[740 - 747] looks super delicious
[749 - 749] and that's always to it
[749 - 751] of course I forgot the lime but it's
[751 - 753] good without it anyway
[753 - 754] let me know what you want to see for the
[754 - 758] next good soup day two