"We don't stop playing because we grow old; we grow old because we stop playing." ~George Bernard Shaw

"Look at everything as though you were seeing it either for the first or last time." ~Betty Smith, A Tree Grows in Brooklyn

Monday, April 19, 2021

2021 A to Z Challenge and Awww Monday!

 One of our sweet friends having
fun with a little squirrel! 
Thanks Sandee for Awww Monday!
and now for today's soup!

P is for Pozole!
 Serves 10

Pozole, is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat, and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. 
Region or state: Central Mexico
1 1⁄2 lbs pork shoulder
2 garlic cloves, peeled
1 tablespoon cumin powder
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons oil, 1⁄2 teaspoon black pepper, 
1 ⁄2 teaspoon cayenne, 2 tablespoons California chili powder
1 tablespoon salt, 1⁄4 teaspoon oregano
4 cups canned white hominy, drained and rinsed
3 -5 cups pork broth, from cooking pork shoulder
1 cup canned diced green chilis (optional), salt
2 whole fresh jalapenos, chopped (optional)
3 whole ancho chilies, seeded and stemmed (garnish) (optional)
In a large stock pot or dutch oven, heat 1 tablespoon olive oil over medium until shimmering. Add bacon pieces and cook until they begin to brown. Continue sauteing to your desired level of crispiness. Add the green onions and onions cook until soft and translucent. Stir in the tomato paste and let heat for a minute or two to release its flavors.
Add the lettuce and tomatoes. When the lettuce begins to turn bright green, sprinkle flour over the vegetables and stir well into the other ingredients. If the mixture is too dry or pasty, add a splash of the broth and mix to loosen.
Add the stock, crushed red pepper and a pinch of salt. Turn heat to medium-high and bring soup to a gentle boil. Then reduce heat to maintain a gentle simmer and continue cooking for 15 minutes. Turn heat to low.
Whisk the milk and 2 tablespoons of the creme fraiche in a small bowl. Add a ladle of soup into the dairy mixture and whisk until very smooth. Pour the tempered dairy mixture into the soup, blending well.
Ladle the soup into bowls, and swirl the remaining creme fraiche through the soup, topping with the crushed croutons and basil. Serve immediately. 
Buen Provecho!



  1. Kathe you have the best soup recipes...you should open a cafe.
    What an Awww moment with your pretty friend and her furry friend
    Hugs Cecilia

    1. Thanks Cecilia~ you are the best! xoxo

  2. That's one bold little squirrel.

  3. Awww that adorable shot with that gal and the squirrel. That's amazing.

    Oh the soup. Oh the soup. I've so enjoyed your soup recipes.

    Thank you for joining the Awww Mondays Blog Hop.

    Have a fabulous Awww Monday and week. Big hug to you and Russell and tons of scritches to Miss Lucy. ♥

  4. Now that sounds really good! I haven't had hominy in years.

  5. I love pozole, thanks for the recipe!

  6. Aww definitely ~ sweet photo ~ XX

    Living moment by moment,

    A ShutterBug Explores,
    aka (A Creative Harbor)

  7. That squirrel is so cute! I've never had Pozole but it looks really great!

  8. Squirrels are cute but i do not recommend them as pets, i have experience.

    The soup does sound good!

  9. Oh pozole, my friend LOrna has a recipe that knocks it out of the park. Y U M thanks for sharing.

  10. Kathe,

    I love Mexican cuisine. The list of ingredients is quite long on this one but I bet it's delicious. I may have to save this for a time a time when I'm feeling adventurous in the kitchen. Squirrels are cute but I wouldn't pet one nor would I pet any wild animal. They might come off friendly but it's not worth getting nipped by one.


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