Skip to main content


Kissed By The Flame

Some pots are quiet, they don’t speak of carving or imagery. This one didn’t even speak of glaze colors or designs. Sometimes it’s a good idea to listen to the quiet. That would probably have been a better name for this post, maybe it’s the name of the vase. With nothing but a spearmint liner glaze, this piece was placed in the soda kiln. It’s about 11 inches tall so it was put in the top with a sculpture and a few other tall pieces. The soda and the flame did the decoration.

The vase is still very quiet but I think it came out well. I’m pleased with the painting the soda and flame did.

Check out the gallery page - Future Relics Galleryby Lori Buff

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

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


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


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

    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.

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

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


Post a Comment

Popular Posts