We are at the fabulous Lol-Ha Restaurant In Akumal, Mexico. And I am with my best bud now, Because he cooks really good food. Carlos Capistran. Wow! We have been eating all day today And it has been yummy. And right now we are going to be cooking something called Pazole. And Pazole is a soup. Let’s get started! So what do we have first? So we are going to make sure we have our pan really nice and hot. I little bit of oil. We don’t want much in the pan. Because we are going to actually sear the pork tenderloin. So we are going to sear that And all the sides. We are going to add all the ingredients. We going to add some. Onion. Onions. Some garlic. Okay. This is, what type of chili? This is the guajillo chili. Guajillo. Gwah-HEE-yoh? Gwah-HEE-yoh, yeah. Guajillo. It is going to have a lot of smokiness in it. Okay. So it is going to give it a lot of nice, good flavor to it. And you put the chili in whole like that? Right, exactly. I am new to chilies. There you go. Tomatoes, cilantro. The cilantro is so fresh. Is this oregano? Oregano. This is white pozole. Which is uh. Hominy. Is Hominy. So we are going to add that to the end. We are going to add some cloves here. Okay, so both? No, we are just going to add just this. Oh, at the end. Okay, so first the cloves. Hold on, let’s get all that out. And cloves, of course, are not something that you can eat. So you have to take those out. Right, take those out. Now when this is cooking, We are going to add some. When this is nice and seared, We are going to add the water To make the broth. We are going to let it cook for about twenty to twenty-five minutes. Until the pork is nice and ready. Ta-da! Yes! Wo-hoo! So here we have it. We have already added the hominy. And it just smells incredible. So when the pork tenderloin is cold, We shred all the pork, all of the pork. Okay. And we serve it in a bowl. Just like that. So when the soup is nice and hot, We are going to pour it over the top of the pork. Which is going to make the pork hot too. We have red onions, more cilantro, A little bit of tortilla chips, Radishes, and cabbage. Cabbage? And then we have a taco salsa. Or any type of salsa you want to add to it If you want your soup to be spicy or not. You can add that too it. You can add all the ingredients to that. You can add a little, all around. The cabbage is chopped very finely. So then it adds a real crisp flavor to it. And I love the tortillas. Something crispy on top. And then do you squeeze the lime in? You squeeze the lime in, that’s correct. Give it a squeeze. It’s to give a nice citrus flavor. Oh! Beautiful lime. This smells wonderful. Okay, now we are ready for a sample. Here it is. This is a giant bowl and it’s all for me. Alright. Holy cow! How is it? Very rich. What a great combination. And for fifteen dollars or less, What a deal! Perfect. Absolutely! You just keep making winners. Oh! Yummy!