[16 - 16] now posole Verde is not a soup that I
[16 - 18] grew up with I grew up with posole Rojo
[18 - 20] I'm not sure of too many Mexican
[20 - 22] households that grew up with this dish
[22 - 24] comment down below if you did grow up
[24 - 26] with it because I didn't myself it's
[26 - 29] quite the same process as making the
[29 - 31] pozole Rojo I used pork I used the
[31 - 34] Hominy and the peppers are what's most
[34 - 36] important in this soup
[36 - 38] instead of using the red peppers for
[38 - 41] this one of course I used you probably
[41 - 43] guessed it green peppers so let's just
[43 - 46] jump right into this recipe I'm busting
[46 - 48] out all the greens for the posole Verde
[48 - 50] so as the posole was red I had all the
[50 - 52] red chilies with the green I have all
[52 - 54] the green chilies so I'm gonna do
[54 - 57] Anaheim chili pepper chili poblano
[57 - 59] tomatillos and all the other green stuff
[59 - 61] I'll get into it something interesting
[61 - 64] to note though I used these chilies in
[64 - 67] the posole Rojo except they're different
[67 - 69] when you dry an Anaheim chili that turns
[69 - 72] into a wahoo when you dry a poblano
[72 - 74] turns into an ancho
[74 - 78] cool little fact so since Chili's can
[78 - 80] obviously get quite spicy I'm going to
[80 - 82] use gloves if you don't have any wash
[82 - 84] your hands thoroughly also tomatillos
[84 - 86] they can be quite sticky so it's nice to
[86 - 89] use gloves for those
[89 - 92] so what I'm going to do is I'm just
[92 - 95] going to peel all of my tomatillo
[95 - 98] and then I'm gonna put them onto the
[101 - 103] [Music] so on the sheet tray it's going to have
[103 - 106] so on the sheet tray it's going to have pretty much everything on it the Chiles
[106 - 108] the tomatillos
[108 - 111] I might even throw in some garlic some
[111 - 114] onion and that's going to go into our
[114 - 118] pozole it's gonna be really nice
[122 - 122] okay all our tomatillos peeled onto the
[127 - 129] [Music] now for the poblanos
[129 - 131] now for the poblanos I'm just gonna core them take the stem
[131 - 135] and the seeds out
[137 - 137] just like that and then I'll just slice
[137 - 139] it lengthwise
[139 - 145] throw that onto the sheet tray as well
[163 - 163] same thing for the Anaheim chilies
[163 - 165] and a quorum take the seeds out as much
[165 - 166] as possible if you can't get them all
[166 - 169] out it's all good it's all good toss
[169 - 171] down the sheet tray as well
[171 - 174] man I used to do so many of these at
[174 - 176] work during summer time when we get the
[176 - 178] chilies in from the farm it would be
[178 - 181] totes and totes of this stuff
[181 - 183] so it's definitely giving me some
[183 - 186] flashbacks right now
[188 - 191] [Music] also I've never made oh you know what I
[191 - 192] also I've never made oh you know what I have it's just been years since I've
[192 - 195] made up for solar Verde I didn't grow up
[195 - 197] on posole Verde so it's not something
[197 - 200] I'm too familiar with same thing with
[200 - 202] the jalapeno chiles
[202 - 203] I'm just cutting them in half I'm
[203 - 205] leaving the seeds in I want that spice
[205 - 208] tossing those in now this one is
[208 - 210] optional right here
[210 - 214] the Serrano Chile spicier obviously do
[214 - 217] as many as you'd like this is gonna make
[217 - 220] it have quite the kick so that's why I'm
[220 - 222] saying it's optional I like my stuff
[222 - 225] spicy so I'm gonna go ahead and put
[225 - 229] three of those onto my sheet trick so
[229 - 231] now that I've got all my Greens on there
[231 - 234] I'm just gonna go ahead and slice up uh
[236 - 238] now like I said in the last one it
[238 - 240] doesn't it doesn't matter how you cut
[240 - 241] the onion up because we're just going to
[241 - 245] blend it so just a good old rough chop
[264 - 264] onto the tray
[264 - 267] garlic I buy the pre-packaged cloves
[267 - 270] Don't Judge Me makes my life easier okay
[270 - 274] now here's all my Greenery here it is so
[274 - 276] check this out what I'm gonna do is I'm
[276 - 279] going to I'm going to toss it onto a
[279 - 282] bolt everything
[282 - 286] all of it onto a large bowl it's
[292 - 292] and then this sheet tray this is going
[292 - 294] into my oven my oven's already preset to
[294 - 301] 500 degrees Fahrenheit
[309 - 309] and then I've got some pork butt here
[309 - 311] it's a little fancier it's a Berkshire
[311 - 315] pork butt which is basically just like a
[315 - 317] nicer quality Pig it was raised nice
[317 - 319] it's got a really good flavor you can
[319 - 322] use beef chicken you can make this
[322 - 325] veggie I like pork in my pozole so I'm
[325 - 327] doing this now what I'm gonna do here
[327 - 330] okay so check it out the pork butt has
[330 - 333] this nice fat cap I'm not gonna waste
[333 - 335] this I'm gonna render this fat cap and
[335 - 342] I'm gonna use that fat for my greens
[345 - 345] so I'm just rendering this low and slow
[345 - 347] I'm going to utilize that pork fat to
[347 - 349] cook all the stuff in this soup it's
[349 - 352] going to give it a more distinct flavor
[352 - 354] it's gonna be a little more intense
[354 - 358] it's just nicer than using oils like
[358 - 361] olive oils or Canola oils to toss your
[361 - 364] veggies in it's gonna be a lot nicer if
[364 - 366] you wanted to you would use Bacon fat as
[366 - 368] well to coat your veggies that'd be
[368 - 369] delicious too
[369 - 375] okay one sufficient fat is rendered off
[376 - 376] now what I'll do
[377 - 379] [Applause] take that bowl
[379 - 383] take that bowl toss all that fat into that bowl
[386 - 392] [Music] season that with some salt
[395 - 395] and now that is where I'm gonna coat my
[395 - 402] peppers and my tomatillos in
[419 - 419] and now to that I'm going to add in
[419 - 421] Mexican oregano
[421 - 423] I got four types of peppercorn here
[423 - 430] that's going in and then cumin
[432 - 432] see that forget anything else
[432 - 438] [Music] foreign
[438 - 441] foreign I think that's good for now
[442 - 448] our sheet tray is already hot
[450 - 450] okay so now our sheet tray is already
[450 - 452] hot because it's been in the oven all
[452 - 467] I'm going to do is toss this on
[475 - 475] now while that's going in the oven
[475 - 477] it's going to sear off my Fork make a
[477 - 485] gbd all around [Music]
[485 - 487] [Music] you see that we want to get some good
[487 - 490] color on this Fork all around the more
[490 - 492] color the more defined and more depth
[492 - 498] this is going to have [Music]
[498 - 503] [Music] pork fat can be quite messy let me clean
[503 - 504] this up real quick
[506 - 509] [Music] all that fat splatter man
[509 - 511] all that fat splatter man a lot of people ask me what this is by
[511 - 514] the way uh this is just a control freak
[514 - 516] I use this and got the stove back there
[516 - 519] because I mean I mean obviously the
[519 - 520] camera's right there you guys can't see
[520 - 522] back there so that's why I use this it's
[522 - 524] induction I like it it's good good
[526 - 529] machine okay anyways
[529 - 534] okay anyways my pork is already cooked off
[537 - 537] so now I'm just going to toss that into
[537 - 538] my pressure cooker
[538 - 542] with all that fat
[545 - 545] if you do not have a pressure cooker you
[545 - 547] can do this in a regular pot cast iron
[547 - 550] pot whatever I'm just doing it in this
[550 - 551] because it's so much faster so much
[551 - 554] easier so into the pressure cooker then
[554 - 556] once again I'm going to be using the
[556 - 558] canned hominy
[558 - 560] so you want to take out a can and you
[560 - 562] want to rinse it so I'm just going to
[562 - 566] rinse it with a strainer
[574 - 574] I'm going to toss in about a quart of
[574 - 575] chicken stock you could use pork stock
[575 - 582] veggie stock beef stock you get it [Music]
[582 - 584] [Music] set this aside
[584 - 589] okay greens are out of the oven this is
[589 - 590] what they look like
[590 - 591] you could go a little more Char if you
[591 - 595] want this is the charredness I got on it
[595 - 598] see that chili nice and sharp now
[598 - 607] this is going to go into a blender [Music]
[607 - 609] [Music] now you should have reserved some of
[609 - 611] that chicken stock or veggie stock or
[612 - 614] for this purpose right here so this is
[614 - 615] going to go in the blender but first
[615 - 617] look at this I have all these yum yums
[617 - 619] on the sheet tray I'm just going to pour
[619 - 622] it directly on the sheet tray get off
[622 - 625] all those yum yums all that flavor
[629 - 632] [Music] and then just some rice wine vinegar to
[632 - 640] and then just some rice wine vinegar to taste you can also do lime juice
[643 - 643] I almost forgot cilantro
[643 - 645] so what I'm going to do is I'm going to
[645 - 647] use all the stems from the cilantro
[647 - 650] and then I'll use the leaves for
[650 - 653] garnishing at the end so all these stems
[653 - 655] that's got so much flavor so tossing the
[657 - 666] and then we blend
[671 - 671] now I could just taste it before if I
[672 - 679] want tastes good that is going in
[682 - 682] and then there we go there's my posole
[682 - 686] Verde ready to be cooked
[698 - 698] we are pressure cooking for 50 minutes
[698 - 700] now if you're not familiar with this
[700 - 702] there's all these settings on here I'm
[702 - 706] just doing custom High 50 minutes like I
[706 - 707] said if you don't have a pressure cooker
[707 - 710] put this in a pot Let It Go for around
[710 - 712] four hours if you got a piece of pork
[712 - 714] like this covered
[714 - 717] okay and we're back it's been like 50
[717 - 729] minutes let's see what's up [Music] [Music] oh beautiful
[729 - 736] smells so good
[740 - 740] oh yeah that pork is fall apart ready
[740 - 743] so you know it's ready when this pork is
[743 - 746] just fork tender falling apart
[746 - 753] to like a prettier serving pot
[756 - 756] and now look at that let me zoom in for
[756 - 759] you guys that looks so freaking
[762 - 771] delicious [Music]
[774 - 774] this is avocado is so tiny
[774 - 778] okay but first guys which plate should I
[778 - 781] do this bowl or this bowl let me know in
[781 - 782] the comments down below
[784 - 786] [Music] I don't know I'm kind of leaning towards
[786 - 788] I don't know I'm kind of leaning towards this guy right here it was kind of fancy
[788 - 791] let's do this one
[794 - 798] [Music] sour cream sour cream beautiful
[803 - 805] [Music] foreign
[805 - 808] foreign just mix that all up all that goodness
[808 - 815] oh my God this looks so good hmm hmm [Music]
[817 - 821] delicious perfect for a hangover I would say too
[821 - 824] perfect for a hangover I would say too yeah good soup is back everybody