welcome back everybody to the time of
the week where we get in our kitchen
with a bunch of different ingredients
and we just do our best today we are
going to make something that is going to
be pretty challenging I would say just
because I am a not good at cooking and
be have never made this before this is a
recipe that's rich in flavor but even
richer in history but we're gonna make
pozole today which is a traditional
Mexican soup or stew but it is a dish
that is very popular and a lot of people
told me that they loved it and had it
growing up or have it a lot currently
and it's it's just something that people
like and I feel like I'm kind of missing
out here because I like things that
taste good and all of the ingredients
that go into it I'm down with those
ingredients so you know what's the worst
that can happen
don't answer that don't ask that
question there was a lot of good recipes
on the internet for posole there's
actually even more good videos made by
people both just at home with their
traditional posole that they grew up
eating and their mom made for them and
their grandma made for their mom and
there's also you know recipes that are
more kind of refined and served in
restaurants and stuff but I figured out
there's pretty much the same group of
ingredients in PO Soleil regardless of
how you make it because I know people
put different types of meats and some
different spices and some different
toppings but for the most part you need
a certain list of ingredients to make it
that special flavor which is PO Soleil
so we're gonna do our best I went to the
store and I got a whole bunch of
ingredients they look really nice they
look full of flavor and spicy and
everything that I love in ingredients so
cuddle up on the couch it's nice cool
weather out perfect time for some pasola
some warm rich delicious soup and let's
just all really really hope that I don't
completely
good let's do it - so this is a recipe
that takes between four and five hours
so you're gonna need some time cuz you
got to let it do its thing all right you
got to chop things up and put it all
into one pot and just like don't look
give it some privacy give it some time
to develop itself and grow as a soup
we're gonna start by preparing the
initial part of the broth so I think
traditionally this dish is made with
pork since we don't have that because we
don't eat it we're gonna do our very
best with Pierre with this this is
beyond sausage it's not the Italian kind
which I felt was the right call it's the
bratwurst time and we're gonna use this
as our meat substitute obviously it's
gonna change the flavor a little bit if
you were to have pork it's gonna taste a
lot different than this but I think this
is of all the options we have this is
gonna be the closest to the flavor we're
going for so we're gonna take this
entire package and chop these up and put
it in our pot to get the stock going but
first I wanted to show you you're gonna
need the biggest can of hominy that you
can find look at this camp they have
other sizes but I was like we need the
biggest one what is hominy you might be
asking it's like pretty much corn I
think it's just like a different type of
corn for comments or suggestions I'm
gonna call them later call a lot of
suggestions anyway this is sort of the
corn that goes in posole it's made its I
feel like hominy is more of a Mexican
ingredient so we need four pounds of
hominy this is a big ol we're gonna make
a big old pot here hopefully it doesn't
overflow and make a whole mess that
would suck so we're gonna just I'm just
kidding we're not doing that we're gonna
take our can opener and we're gonna open
up this giant ice camp of hominy and
then we are going to strain the liquid
because we need hominy not hominy juice
No
I'm gonna quickly measure out four
pounds I really need four pounds of this
thing all right here we go whoa this is
really interesting looking actually I
kind of want to try a little piece so
weird hmm wow that is really good it
literally tastes exactly like I
described it is like Mexican corn it
honestly reminds me of the masa harina
when we made our own corn tortillas
which by the way I think we're gonna do
later for a little side dish to our
posole so let's get four pounds Jesus
should I have this recipe these are
really good I don't want to eat those
damn we're gonna do our best with our
measurements here and by do our best I'm
really only gonna pay attention to the
measurements when it's convenient for me
so the pork shoulder which you're
supposed to use for this recipe
traditionally is supposed to be cubed
now we have these sausages so they're in
link shape so I'm gonna cut them once
lengthwise and then I'm gonna chop them
up the short way to get them in Nice
small pieces but not too small it's
pretty incredible watching recipes of
posole made by people who have kind of
perfected it because every little thing
that you add to this dish provides like
a really important flavor that makes the
dish the way it is we're gonna put our
leg Chris a my pot right here on our
cooktop and get that ready our first
stop here is gonna be our pork
substitute and put this whole thing in
here easy then we're gonna get our
garlic and we're gonna peel eight
clothes that's gonna go in here one
two three four five six seven eight
next we are gonna add the bay leaves six
bay leaves we're gonna work more we got
here I think you're gonna need a few
onions but I only have this one again
this is just for the stock for flavoring
you're not gonna actually be eating
whole onions
you're gonna put two entire halves of an
onion in here as well
and lastly we're gonna pour all of our
hominy into this pot and now we're gonna
cover it in water that's like the
perfect amount
I don't even measure it and take our
big-ass soup spoon and we're just gonna
make sure everything's kind of
underneath submerged ready to go and
what you're gonna want for this is
you're gonna bring it to a simmer and
once it's at a simmer you're gonna let
it sit for two hours you're gonna have
to find an activity to do while this is
simmering and doing its thing another
thing that's gonna happen apparently is
our little pieces of hominy they're
going to pop sort of like popcorn that
is why we have the two hour marker here
because that is supposedly how long it
takes for the hominy to pop so we're
gonna give this two hours look at this
beautiful I'm sorry this is just really
pretty already
with all these ingredients I'm fucking
psyched dude I'll see you guys in two
hours with some pop hominy pop hominy
that is my new band name I called it you
can't take it it's mine see in a couple
hours
[Music]
okay I'm sorry but I lied it's not been
two hours I just missed you I couldn't
stay away from you okay bug kind of a
hug I actually wanted to get some of the
adobo sauce done while we were waiting
for our beautiful pozole stock to simmer
and get a little bit cooked and ready
and there's a few actually interesting
steps we have to take to make the adobo
which is gonna be like a red puree sauce
which is eventually going to go in the
post solely and become part of it so
you're gonna need some onion and garlic
and what I did which is specifically
what the recipe asked for is you're
gonna char the onion and the garlic
whether it's cooking it on a grill top
or holding it over the open flame on the
stove something to get a Browning and
char on both the onion and garlic
because char means flavor and what the
char will do is bring out a certain
flavor in the onion and garlic that
otherwise you couldn't get and so I just
carefully browned this onion and garlic
a little bit we have I don't know six or
seven cloves of garlic and an onion
since we have both of those charred and
ready these are gonna go directly into
our adobo which we're going to make
using our wonderful Vitamix so we can
put this in the blender just to hang out
right now that looks pretty good but
we're not ready so calm down what we are
going to do well you're gonna take our
bunch of guajillo chilies these are
dried out and these are gonna give an
amazing rich flavor and color to our
soup so I'm gonna take maybe 15 of these
let's see one two three four five six
seven eight nine 10 11 12 13 for good
luck and we are going to cover this in
boiling water let me just pop on my a
Superman glove and we have boiling water
right here so we're gonna carefully
submerge our guajillo chilies in this
boiling water and this is going to
soften these up so that they're ready to
become blended and part of
the adobo sauce so I'm gonna try to
submerge them and we're gonna let this
sit for about 15 minutes so once these
are all soft we can finish making our
adobo in here this is actually really
fun I can already see the water changing
color it's like getting like darker and
red and a little bit green kind of thang
and I think what you're gonna want to do
is keep the liquid that we soak this in
because we might be using it to add to
the adobo for sort of like you would do
if you're making like a pasta sauce and
you keep some of the pasta water I mean
there's no starch and chilies but you're
keeping some of the flavor
so instead of just adding water to make
the adobo you're gonna add flavor chili
water to make the adobo so we're gonna
let this sit for a few minutes until
they're soft
so we're gonna get cooking
[Music]
our Chili's have been soaking having a
nice little time in the hot tub
now it's time to get blended with our
onions and garlic to make our adobo
sauce right here I have one serrano and
one jalapeno pepper and we are gonna add
these to the adobo as well now we're
gonna pull these out and try to de-seed
them as best we can because we don't
want this to be like piping hot with
spice we want some spice so you're gonna
pop the stem out it'll open up the
pepper and let the seeds kind of drop
out as well we're gonna rinse and repeat
literally until we have all the peppers
into the blender the thing is if you
make it too spicy
you can't unsay sit you can always add
more heat I'm not big on planning in
recipes but that's one thing I've
learned he can't really undo this is
actually starting to look pretty cool
and delicious I have no real idea what
to expect from this soup I mean I've
heard it's just delicious and I know the
ingredients so I can expect some sort of
flavoring that I've had before but at
the same time this is very if I do this
right very well could blow my mind and
in turn it will blow your mind okay this
recipe will blow your mind
guaranteed maybe all right there's one
more underneath let's grab this puppy
pop it in here we are in a nap are calm
down bring out our Mexican oregano and I
am going to just scoop up a little bit
of this liquid because we're gonna go
for a texture similar to pancake batter
here's what the recipe says so get
everything nice and cozy in there let's
get our blender let's just give this a
shot see how adobo goes
[Music]
Oh baby
okay that looks like it works
surprisingly well dude it's not even
that hot but I just got like a whiff of
like pepper smoke that's just in steam
that just went into my face but to taste
it's not overwhelming it's not like
we're overwhelmingly spicy it's got some
heat to it but not too much
so we're gonna strain our adobo sauce oh
this this is uh not the right size let's
do it here we're gonna get a more
appropriate sized container and this is
gonna take some time but we are going to
just strain the adobo through the
strainer here to get it completely
smooth and perfect consistency for our
soup this might just take its time to be
honest well now is the time when we are
going to let this strain through and let
a posole finish up we need our hominy to
pop we need the flavors to settle in we
still have about 30 minutes until that's
been two hours so we are going to just
give it some time this you know we got
to let this recipe breathe a little bit
okay because it's gonna be worth it in
the end or it's not but regardless it
takes some time so just I don't know
play some candy crush or something okay
we are nearly there y'all we've made it
a long way I'm proud of us this is
something so new but I'm like so excited
about it we need a receptacle let us use
this bowl that we have not washed yet
and we're gonna take some tongs and as
we get to the point where the pozole a
broth is gonna be done we're gonna need
to fish out some of the bigger things
that are not going to end up in the
final soup like this big-ass onion so
we're gonna get on all the onion pieces
it's kind of separated by now we're
gonna take out the bay leaves if you
used an avocado leaf which I could not
find for this recipe you're gonna take
that out this is all just going to be
compost or trash or whatever bay leaf
garlic yeah we're gonna take out the
pieces of garlic as well those are whole
cloves so they shouldn't be too hard to
spot and extract from the bowl I'm
starting to think that the sausage we
chose for the meat substitute is
actually working pretty well I like it
seems to be providing like a ton of
flavor just from smelling it and the
look of it the broth is looking nice got
a little redness to it oh but just wait
you want to see redness once we add this
adobo it's gonna be red up in here now
we're going to add our adobo which we
strained most of couldn't strain all of
it we're gonna add this I want to add
like 3/4 of it first and let us grab our
spoon and stir it in here hopefully this
is not gonna be too spicy but I don't
think it will be we deseeded most of
those peppers and even if it is spicy
I'm not going to complain look at this
color this is honestly beautiful
[Music]
so now we are going to since this is a
pretty big pot of soup we're gonna add a
little bit of salt and some cracked
black pepper and let's give it a nice
little stir we're gonna let it sit and
simmer with the adobo add it in for a
little bit so that can kind of cook down
and thin out a little bit also we don't
need to cook it as long as a traditional
post only because a main reason why
you're gonna cook this traditionally a
really long time is so that the meat
cooks all the way through since we don't
have that issue to worry about we can
cut the time short I think let's taste
it Oh what the heck that's really good
needs a little more salt and it needs to
simmer so let's let it do its thing for
just a little bit I'm telling you this
thing is almost done switch it to the
burner behind me and as you can see
right here I chopped up some of the
garnishes we can finish chopping them up
right now we're gonna need cabbage
cilantro and radish I will chop up the
radish now we're gonna want some really
thin slices radish really be watching
his diet cuz every time you see radish
that shit is thinly slice now let's dig
into that one too so we have our
toppings here I'm going to set this
aside and we are going actually to
prepare some homemade corn tortillas
just like our girl Janet taught us when
we made burritos so you're gonna need
masa arena for this some water salts and
then a tortilla press why did I get rid
of this I'm gonna need it what am i
doing what am i right we're actually
gonna need our cooktop to cook the
tortillas I'm done but we're gonna do
about a heaping cup of masa
Arina in to our bowl once we have the
masa flour or masa arena we're gonna add
our salt nice little pinch of salt and
we just want to mix it around so it's
kind of homogenous before we add the
liquid and now we're gonna add around a
cup of water so we got a half a cup here
and another half a cup we're gonna stir
it get it into a nice little dough oh
I'm so excited to make my own corn
tortillas I had so much fun when we did
this last time if you've never made your
own tortillas couldn't recommend it
enough it is a really fun cooking
experience and they turn out so much
better than store-bought tortillas oh my
god it's insane and they're easy I mean
if I can do it come on what are you
doing what are you waiting for this
looks to be a pretty good consistency
actually kind of nailed it on the first
try I think hopefully I think maybe a
touch more water all right so this would
be one massive tortilla so we're not
going to do it that size we're gonna
take little golf ball sizes I'm just
gonna set it on my work surface here
three probably make five of these think
with how much we have four and the last
one five done easy what else you got oh
yeah what else you got so next we are
going to take our tortilla press I love
this thing so much dude and we you're
gonna press and cook our own tortillas
and by the time we're done with this our
wonderful posso la you can be ready
Showtime
I think it's gonna be ready it just told
me it was gonna be ready so we're taking
it to work but we're gonna mash some
tortillas home make them they're gonna
be hot off the griddle and then we're
gonna eat a nice beautiful Mexican feast
[Music]
hello hi smoke I have you cob Chi yeah
you ready for Santos all their Oh baby
it is
[Music]
[Music]
okay Jenna it is time for posole are you
ready yeah ready putting a little
garnish without a cabbage or cilantro
and our radish gotta make it look nice
and homemade corn tortillas are you
ready well actually we need to show it
off I have never tried this I don't know
what's supposed to taste like I know
it's supposed to be moderately spicy but
not too spicy that's supposed to be pork
instead I used vegan sausage I don't
know give her a shot let me know what
you think I can tell you as a fan and
connoisseur of soup I'm gonna like it
you're a connoisseur of soup econo soup
is it good oh oh yeah whoo I'm a fan
that's so good I'll try with some
tortilla and dip it in so it's it's
called hominy it's it's a type of corn
it's almost like a corn if if it were a
bean texture okay do you like it I'm
sure wonderful Mexican mothers
everywhere are laughing and how I did
this but I did my best and honestly I
think it tastes pretty damn good not
completely authentic but it's still
really really good all the lime taste
sold out in there it definitely needs a
little bit of one so don't forget that
part like I didn't
[Music]
so it's not too spicy right but it has
heat it honestly is really flavorful for
having like no meeting that yeah you're
supposed to cook with pork and you're
also supposed to cook it more or less
like slow cooking it for like hours and
hours and hours so that the port can
really like give off a flavor we're
using fake meat so we didn't need to do
that but I think it still gave off a
good flavor the wine you're so right
about that the lime is huge holy crap
dude you need lime for this it like
makes all the flavors come out yo
okay I'm a fan of posole this is a new
soup that I really like I'm also yeah
I'm also a fan of the hominy like what
is that I'm gonna link the recipe that I
mainly followed for this this is a
recipe depending on how you ate it as a
kid or how your family made it
it can vary like with a number of
different ingredients like you can make
this a lot of different ways and
supposedly this gets better with
leftovers yeah so like tomorrow this
will be better pretty bomb right yeah
did we do it to him I'm pretty proud of
this I'm not gonna lie like I was I was
as astute to directions as I've ever
been for this because I wanted to I want
to be respectful and do it right I know
this is a really important this to a lot
of people mm-hmm definitely make
homemade tortillas when you do this
definitely do that the first bite was
like really good but then like the tenth
bite it's better yeah it gets better
doesn't it yeah it's weird cuz like the
flavors kind of combine as you eat it
Kermit's crying in the background by the
way because he wants dinner well
honestly I'm happy we pushed ourselves a
little bit outside of our comfort zone
we did it okay I know this is a little
bit uncomfortable but sometimes you just
gotta try something you know cuz you
never know what you're gonna make just
the most incredible soup this is really
good and
general web soup and she's a soup
connoisseur so she gets you know gives
it the stamp of approval I think I think
it's safe to say we what we do we did it
to him I didn't step outside my comfort
zone at all i sat on this but they got
that is that your favorite part of my
videos proper you get to just eat for
free don't have to help is bomb right
I'm like weirdly looking forward to
leftovers this is gonna get better like
fine wine baby like fine wine also if
you have a fanny pack you can just pour
some in your fanny pack and snack on it
later perfect snack on the go well I am
pretty damn happy with how this came out
I'm sufficiently exhausted I mean this
was a long recipe with a lot of specific
steps and ingredients but you know the
pays off it really pays off do I have
anything on my teeth would you tell me
would you even tell me if I did you guys
want some corn tortillas here you go
this is a good idea oh my god oh that
one took a dip I think it's time for me
to get out of the kitchen
hope you enjoyed this I'm gonna link the
recipe and the video that I watched
which kind of pushed me over the edge
and inspired me to make this thank you
guys for your suggestions I wrote Paso
Lee down on my Google Doc of video ideas
for food to make and I didn't even know
what it was because you guys were
suggesting it and it turns out it was a
ball mass soup that man
it's like rich and a little bit of spicy
but like with the lime kicking in it
like pulls out all of the flavors
together and then the sausage we used I
mean dude dude dude dude can't even
understand this I'm giving you all one
bite okay only take a little bit no
fighting
don't fight over the bite whoo you go
I'm just kidding it was my bite
thank you for watching thank you for
doing it to him with me I feel like I'll
be enjoying this soup for many days to
come if you're considering making it
just do it to him just try it tweet me a
picture so I can see how much about it
yours isn't in mine I'm used to it it's
okay my feelings aren't hurt I don't
mind it I'm just gonna pour some of this
in my fanny pack go for a jog see you
later
// ey bby..u wnt sum pozole recipe: (video): http://bit.ly/3aogqf5 recipe (blog): http://bit.ly/2tAewaq substitute plant based sausage for pork come hang with us on twitch, we're live all the time: http://www.twitch.tv/jennajulien you can now buy my PHOTO PRINTS here: https://bit.ly/2PDC1Fv You can subscribe to my channel for new videos, vlogs of my life and everything else that I can record and share with you lovely internetters. For Business Inquiries, email: julienfightingsolo@gmail.com My social things: Twitter: http://twitter.com/JulienSolomita Instagram: http://instagram.com/JulienSolomita Snapchat: JulienSolo Twitch: http://www.twitch.tv/jennajulien Podcast: http://youtube.com/JennaJulienPodcast my video gear https://kit.com/juliensolo/gear musicbed Sync ID: MB01PC41C6HSE3P