hey dudes I'm Hilah and today on Hilah
cooking we are making posole posole is a
rich Mexican stew made with pork and
tomatillos and hominy I'm making the
green version today obviously so let's
get started because it's super easy
super rich and delicious for this
beautiful fall weather we're having okay
so to start our posole I've got some
tomatillos here that I've just peeled
and quartered or cut 1/8 sexually if
you've never used a fresh tomatillo this
is what they look like in the store
there's this papery husk that you have
to peel off and then discard and then
the fruit itself is a little sticky so
you want to give them a rinse just to
get that SAP off they're actually
related to gooseberries and they're
quite tart okay and then I've got a
jalapeno here that I just stemmed and
cut in half I'm going to put these under
the broiler for a few minutes to get a
little bit of toasty char eNOS until the
skins get kind of blackened and a little
bubbly for that just a couple minutes
well those are boiling I'm gonna I've
got a pan here a big pot over kind of a
medium heat and I'm gonna start by
cooking up some bacon this is about a
quarter pound that I just diced up I'm
gonna start getting that fat rendered
out of there and if you don't eat pork
you can do this same recipe with chicken
thighs it's not gonna be called pasola
anymore but it will still be tasty you
can still call it yummy so that's great
so we'll just cook these for about a
minute or so until some of that fat gets
rendered out okay once it starts to be
looking a little juicy we can add in
some really really finely diced onions
and some more coarsely chopped garlic
you just start softening that onion in
the bacon fat okay and then once your
onions are beginning to look a little
translucent like these sort of move
everything out make a little well in the
center and we can add
our pork I've got just about a pound of
pork stew meat here it's just bought of
a roast and cut it up into fairly small
pieces a little bit smaller than an inch
trimmed off most of the fat since we got
all that bacon in there I'm just gonna
brown about half of this because the
Browning adds a lot of flavor but by not
browning it you actually end up with
more tender pieces of pork so I'm going
to brown half of it to add that flavor
level and then I'm just gonna add the
rest in a little bit later so we also
have some nice tender chunks right so be
a little patient with it make sure you
get some color on there brown chunks
make sure you keep checking on your
boiler occasionally so you don't burn
your house down if you burn your house
down it's not my fault so I'm not liable
okay so I just pulled these out and now
this is what we've got so we got some
Brown stuff and these tortillas to get
soft so fast it's pretty amazing so sit
this aside for now I think we're good
here
I'm going to throw this all around is
that the onion juices and all the
liquids that are releasing to kind of
scrape the bottom you glaze it a little
bit I'm gonna add my tomatillos and my
jalapeno and the jalapeno I'm just gonna
leave it whole and then I can pull it
out later because I don't want this to
be a super spicy soup but you want it to
have a little bit of warmth to it these
are just like falling apart already and
make sure you get all that make sure you
get all that tomatillo juice that's
released also you can't find fresh ones
you can totally buy tomatillos in a can
that are already peeled and I would
still go ahead and boil them even though
they're they're cooked and soft just to
get that flavor on there I'm gonna add
the rest of my pork got some oregano
cumin anis and a bay leaf and black
pepper I'm gonna hold off on the salt
for now because the bacon and the
chicken stock and the hominy which we're
gonna add are all pretty well salty
already so you can just wait till the
end and taste it I think awesome smells
fantastic I'm gonna add my chicken stock
it's about a quart well it's exactly a
quart sounds disgusting sounds like an
enema I guess I mean I've never done one
I don't know all right and then I'm
gonna add some hominy and you can buy it
in a can like I'm doing here you can
also buy it dried and cook it yourself
it's what it is is corn
dried corn kernels that have been soaked
in a calcium carbonate lime is like the
layman's term for it I forget the exact
but it kind of it peels them and then it
also like firms them up so they've got
almost uh I don't know they kind of look
like little popcorn
they're really nice they're in a can
they're usually very salty if you wanted
to buy dried hominy definitely soak it
overnight and go ahead and cook it in
some water until it's tender before you
add it to to this do because it takes a
while to cook and everything else would
be a little overdone and I'm afraid so
this
looks absolutely wonderful I'm gonna put
a lid on it and just bring it up to a
simmer and let it simmer for about an
hour probably so see you back then sorry
it's taking so long okay so it's been
just about an hour
oops our stew is nice and thick and the
pork is tendered not quite as tender as
I want it to be but that's okay because
we're actually gonna cook it a little
bit longer I've got some zucchini here
that I've just chopped up in pretty big
chunks cuz I don't want it to totally
disintegrate you could use a calabasa
squash too that's more traditional but
got a zucchini and that's gonna be fine
for today so just stir that in get it
down into the liquid and we're gonna put
the lid back on and let it cook for
about another 30 minutes
until the zucchini is nice and tender
and by then the pork should be just
delicious and falling apart a lot of
noises okay we're ready to eat our soup
is done looks delicious my house smells
awesome
yay so we're gonna garnish it with a
little bit of cilantro and a little bit
of green onion that's it whole meal in a
bowl you guys if you like this recipe
check out my chicken tortilla soup
recipe you might also enjoy that one
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question about a recipe that's always
the most reliable way holy cow that is
awesome I am so impressed myself and I
can't believe I don't make this more
often all right well thank you for
watching and I will see you guys next
week hope you liked the recipe bye