Bread is 60% water… so I used pozole verde broth and turned it into focaccia. This is Pozole Verde SoupBread Focaccia (aka Verdaccia)—an 83% hydration sourdough focaccia made with a strained verde broth (tomatillos, poblano, onion, garlic), cilantro oil, hominy, roasted poblanos, queso fresco/Oaxaca, and air-fried chicken skin crumble for crunch.
Then the leftover broth becomes actual pozole verde—shredded chicken, hominy, more verde, and lime at the end. Dip the bread into the soup and tell me it doesn’t make sense.
Full recipe + process on my Substack. What should SoupBread turn into next?
20 Comments
You can find the recipe to my Verdaccia Soupbread on my substack link 🔗 on my main channel. 🫶🏽🍃🍲🥖
i have no idea what that is but i want it so bad
Jesus fucking Christ. I’m not sure a YouTube video has ever made me salivate before. Fuck that looks good!
The way you say pozole tickles my brain
Im not even joking when I say I would marry the first person that made this for me. This looks SO GOOD
Holy gorgeous cinematography
I'm sure it might be a while before you go back to this type of flavor, but chicken tortilla is my favorite soup!
i love how saturated your videos are, its weirdly comforting
Many people will not appreciate how intelligent your cooking is, but i recognize and appreciate every detail of it!!
I wake up with a craving for pozole so I hop on YouTube for a recipe. Before I can type anything into search this is just here. My question is, wtf is my algorithm on bro?
If I’m gonna die, make this my last meal
Nigerian goat meat pepper soupppppppp please and thank youuu🥹🥹🥹🥹🥹
You are truly a special creator
I have coeliac but I can’t not watch these videos
You are a true genius
This product placement combined with this styling is so surreal
For fucks sake and i thought i overdid it for xmas
As much as I love your shorts, I feel long form content from you might actually be better for some of us who want to recreate the recipe.
Holy shit
Should have used the grease instead of olive oil