How to make Posole Verde

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I know we love our classic chicken noodle soup, but if there is a king of chicken soups, I think Posole or Pozole.
You get the depth of flavor and a little spiciness from the peppers as well as a bunch of fresh toppings at the end that make you feel warm from inside out.

Whether you have it rojo, blanco, or verde, what makes a posole a posole is the use of hominy. Hominy are dried corn kernels that have been treated with an alkaline solution. It can be ground for masa, or cooked and used in a soup like we are doing today. Posole can be made rojo or verde, but for me, I always prefer the green version of dishes if I get the chance so that's what I'm doing. let's make it shall we.

pozole
posole
pozole verde
mexican soup recipe

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[phead]

i prefer pozole with pork. and i like shredded cabbage on top at the end. but everything you made looks delicious. not my preferred pozole, but id eat it for sure.
Ive never heard of, or seen pumpkin seeds on pozole. but thats the beauty of cooking. make what ever you like lol.

[Kamikraze]

What a coincidence! I just had pozole verde with my family!

[jm]

Definitely a different version that I'm used to, but that's the beauty of the culinary aspect of recipes. Make it your own! There is no right or wrong way!

[etherdog]

Ethan, I had some ill-prepared hominy as a kid and have been put off by it ever since, but I do like corn so you have inspired me to give this a try. I believe hominy is nixtamalized (treated with lye or other highly alkaline solution), and is the precursor for masa (tortilla dough). The process is to remove any fungal toxins and to free up vitamins and other nutrients in the corn.

[fcplop]

Looks delicious, and labour intensive! People don’t prepare pozole verde in Michoacán, and the ones I have tried in Jalisco were bland. I imagine that sofrito adds a lot of flavor. The way you cut your garnishes reminds me of Ramen too. I don’t usually like radishes because my family chops them in huge chunks, or they’ll throw the whole radish in their pozole. I’ll have to try them that way. Thanks!

[bleutitanium]

Delicious !! I like the way you cook down the veg... this could be done with so many other dishes. Got my wheels turning on that one!!

[toshiyukisuzuki]

I only tried this once but I really enjoyed it. Why do you have orange-colored palms?

[trinitywright]

Oh I've actually never heard of this switch it's amazing and I think that looks really good. I would definitely not use anything ghost pepper but that's me.

[SpeCIalPLayerThePL]

Idk, this is so satysfying to watch <3

[AleMelgoza]

Just found this chanel and I'm hooked

[jpvaz]

I like this video. Cooking Mexican food in small portions. I grew up where if you cooked pozole you ended up with enough for 50 people. That’s the only way I know how to make it.

[pedestrian]

Chicken soup king = pho! Ethan please try if you have not!

[isaiastinoco]

I wish I could cook like that bro 😅 I'm so jelly right now lol I love pozole . I subscribed like 2 videos ago but if I hadn't yet this would of got me ! Thanks for posting this!

[dbird]

This looks real good..I'm doing it!

[lucgh]

This tastes like heaven when you're hungover

[MrLambertinho]

And then finally, Toss that

I don't know if this means the same in the US as Britain.

[bengilg]

Another banger video my man. Keep it up!!

[jihadeer]

pEsole

Just a heads up, you need to nixtamalize that hominy, half an hour in low simmer with a bit of quicklime, rinse well and then remove the heads of the corn, boil it for about 2 hours or until the hominy "blooms". I won't get into details about authenticity as most people go bananas when they call something a dish that it really isn't and someone points it out

[carlygoodrich]

Would you say the acidity of the veggies is enough to deglaze that fond or should a vinegar/wine be used alongside them for a more thorough deglazing

[Seyunx]

Hey Ethan could you consider making a list of the kitchen tools you use and where to find them?