I've got some Tom Mateos here that I've just peeled and quartered or cut in eighth.

Sexually, you never used a fresh Tonto.

This is what they look like in the store.

There's this paper, a husk that you have to peel off and then discard.

And then the fruit itself is a little sticky.

So you want to give him a runs 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 gonna put these under the broiler for a few minutes to get a little bit of toasty Charness 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.

He and I'm gonna start by.

Cooking up some bacon is about 1/4 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 the same recipe with chicken thighs.

It's not gonna be called solo anymore, but it will still be tasty.

You could 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 finally diced onions and some more coarsely chopped garlic.

You just start softening that onion in the bacon fat, Okay?

And then, once you're onions air beginning to look a little translucent like these, sort of move everything out, make a little well in the center.

Then we can add in our pork.

I've got just about a pound of pork stew meat.

Here it's just a roast and cut it up into a fairly small piece is 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 and a lot of flavor, but by not browning it, you actually end up with more tender pieces of pork.

So I'm gonna 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.

All right, so be a little patient with it.

Make sure you get some color on there, Brown.

Sure.

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 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 two Mateos get soft so fast, it's pretty amazing.

So that aside for now, I think we're good here.

Start.

It's all around us that the onion juices and all the liquids that are releasing to kind of scrape the bottom.

You glaze it a little bit.

Women add my intel Mateos and jalapeno on the hell opinion.

I'm just gonna leave it whole, and then I can pull it out later.

I don't want this to be a super spicy soup, but you wanted to have a little bit of warmth to it.

So these are just, like, falling apart already.

And make sure you get all that Make sure you get all that toma t o juice that's released.

Also, you can't find fresh ones.

You can totally by tell Mateos in a can that are already peeled.

And I would still go ahead and boil down even though they're they're cooked and soft.

Just to get that flavor on there, we're gonna add the rest of my poor from oregano, human anise and a bay leaf and white pepper.

I'm gonna hold off on assault for now because the bacon and the chicken stock and the harmony which we're gonna add our all pretty well salty already So you can just wait till the end and taste it.

I think awesome smells fantastic when I add my chicken stock is about a court.

Well, it's exactly a court.

It sounds disgusting.

Sounds like an enema.

I guess you've never done one.

I don't know.

All right, And then I'm gonna add some Hominy and you can bite 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, uh, calcium carbonate.

Lime is like the layman's term for it.

I forget the exact, but it kind of it kills them, and then it also like firms of mumps.

We've got almost a I don't know.

They kind of look like little popcorn.

They're really nice.

There any can.

They're usually very salty.

If you wanted Thio, buy dried Hominy.

Definitely soak it overnight and go ahead and cook it in some water until it's tender.

Before you added thio.

This do because it takes a while to cook and everything else would be a little overdone.

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.

Our stew is nice and thick, and the pork is tender not quite as tender as I wanted 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 just chopped up in a pretty big chunks because I don't want it to do totally disintegrate.

You could use a Calabasas squash to the more traditional but got zucchini, and that's gonna be fine for today.

So just stir that and get it down into the liquid.

We're gonna put the lid back on and let it cook for about another 30 minutes until the bikini is nice and tender.

And by then, the pork should be just delicious and falling apart.

I think a lot of noises.

Okay, we're ready to eat.

Our soup is done.

Looks delicious.

My house is not awesome, huh?

Okay, So we're gonna garnish it with a little bit of cilantro and a little bit of green onion.

That's it.

A whole new level, you guys.

So if you like this recipe and check out my chicken tortilla soup recipe, you might also enjoy that one.

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So important question about a recipe that's always the most reliable way.

Holy cow.

That is awesome.

I am so impression myself.

And I can't believe I don't make it more often.

All right, well, thank you for watching.

And I will see you guys next week.