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Ground Breaking

Reuse, recycle, reduce. We hear these ideas all the time and I tend to think they are good ones. It comes in especially great when someone gives me an old kiln.  That is exactly what happened when the electric kiln that we used for cone 6 glaze firing gave up the ghost at Callanwolde. It’s a good size kiln, much bigger than my electric kiln but I’m not interested in rewiring this one. You may remember I did that with my electric kiln when I installed the kiln sitter (you can read about that here) which I got from another free kiln.

My plan for this kiln is to make it a reduction kiln since that is the look I like best for my pots. I am even considering adding a stoke hole so I can feed some small piece of wood into the kiln for some ash and wood effects.

Before I can start converting it into a gas kiln I need to build a kiln shed. My current kiln room is fine for the electric kiln but it’s too crowded to add flame to the mix. I’m designing a simple lean-to type shed that will have a m…

Meatless Monday - Roasted Tomatillo Pozole

Pozole is one of my favorite soups. I love it in winter for it’s warming ability but I’ll eat it in the spring also because the flavor is delicious.  Of course I think anything with avocado and cilantro is fabulous, don’t you?

Pozole is traditionally made with pork but that doesn’t work for meatless Monday or vegetarians so this recipe is made with roasted tomatillo’s instead. Roasting any vegetable really brings out the flavor and makes them a little bit sweeter. It works well with this soup.

Pozole can be made 1 to 3 days in advance, and in fact the flavor improves after a rest in the fridge. Leftovers can be refrigerated for up to 1 week.

This is one of those soups that actually pairs well with a margarita. You’ve gotta love that.

Roasted Tomatillo Pozole by Future Relics Gallery
Roasted Green Pozole
Ingredients: 

1⁄2 cup roasted, pumpkin seeds
1 teaspoon ground cumin
2 tablespoons vegetable oil, divided
10 ounces tomatillos (about 4 to 5 medium size), peeled and roughly chopped
3 garlic cloves, chopped
1 large onion, roughly chopped
1 jalapeño pepper, halved and seeded
1⁄2 cup chopped fresh cilantro, divided
1 teaspoon dried oregano
2 1⁄2 to 3 cups vegetable broth,
1 15-ounce can hominy, drained and rinsed
1 lime, quartered
4 oz cotija (or similar cheese) crumbled
1 avocado, sliced

Directions:

Heat a large dutch oven or stock pot on high heat then turn down heat and add the oil. Next add the tomatillos, garlic, onion, and jalapeño to the pot. Roast in the pan for 10 to 15 minutes, stirring occasionally, until the vegetables are charred, caramelized in parts, and tender.  Add the pumpkin seeds and cumin, toast for a minute or two then add the broth, oregano,  and hominy.

Let this simmer, mostly covered, for 20 minutes. Stir in the chopped cilantro. Taste and adjust seasonings, adding salt if you feel it needs it.

Serve with lime slices, crumbled cotija, and avocado on the side.

Check out the gallery page - Future Relics Gallery by Lori Buff

Comments

  1. oh I need to try this, never have like tomatillos but this might make me like them

    ReplyDelete
    Replies
    1. They are really very subtle in this recipe Linda. It’s got a lot of strong flavors, you might not even notice the tomatillos.

      Delete
  2. I totally agree about avocado and cilantro.... YUM!

    ReplyDelete
  3. Replies
    1. They are Gary, I should find more recipes with them.

      Delete

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