Archive for the ‘soup’ Category



Those of you who know me well, know that our family doesn’t have one Christmas dinner we have two!  

Our first is on Christmas eve with my family and the second is on Christmas day with my hubby’s family.  Each dinner equally amazing and each get together equally Christmas, since my family still celebrates on our traditional Christmas eve.  

The evening affair is very German with real live candles on the tree, hence the blue cabbage and other European style dishes such as rabbit or goose.  The Christmas day affair still reminiscent of the Mexican culture and heritage of my husbands family.

So to complicate things, we have two menus.  I’ve already posted the Christmas eve menu planner I had started and it’s grown into a Pot Luck of sorts with several of us bringing different items from the menu to the celebration.

The Christmas day menu has developed over the last couple of weeks into an interesting menu of Tamales, beans, spanish rice, pozole and fresh tortillas.  

My oldest daughter has found a tamale maker that will create tamales using the wild game her ‘hunter’ will provide.  

I have to admit this will be the first menu of it’s type since my husbands mother passed away several years ago.  A bit sentimental for me and, I’m sure, for the rest of us.

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My first Pozolé ever was at the Winslow-Lindberg Airfield in Winslow Arizona. Bob and I were on a trip for one of our many anniversaries and we had stopped in out of curiosity, interested in it’s history. The owners of the airport cafe were a sweet couple. She waited tables and worked the register and he cooked and entertained. Behind a keyboard at one end of the small diningroom he sang some songs and congratulated our marriage accomplishment. The pozolé was so yummy, a wonderful soup full of good ol’ fashion flavor. I had to copy that one and share it with my family.


Chicken Pozolé


5 Lg chicken thighs (boneless skinless)
1-32 oz. can hominy
4 cubes Knorr Mexican Chicken bullion-w/tomato
4 cups water
2-16 oz. cans Mexican Style stewed tomatoes
1-4 oz. can mild ortega chilies – diced
2 cloves garlic crushed
1 Tbl. dried Mexican oregano
1/2 tsp. fresh ground blk pepper
1 tsp ground chili pepper flakes
cayenne pepper and salt to taste

Optional: substitute 1-2lbs diced beef or pork tenderloin for chicken

Garnishes include:
Chopped lettuce, Sour Cream, chopped fresh cilantro leaves, Mexican oregano, lime wedges.

In a large dutch oven place chicken thighs, water, and bullion and bring to a boil. Simmer on low about 15 minutes. Remove chicken and dice into 1/2” pieces. Place back into the dutch oven and continue simmering on low.
Place the Mexican stewed tomatoes in a food processor and whirl for a few seconds or until the mixture resembles salsa. Add tomatoes to dutch oven with the remaining ingredients.
Simmer about 15-20 minutes to marry all the flavors.

Use cayenne pepper sparingly as it is quite spicy hot. I used 2 shakes of the bottle (shaker style) and added 1/4 tsp salt.

Serve it up in big bowls and garnish. Be sure to have plenty of warm tortillas on hand for this one.

Pozolé for Breakfast?
For a nice hot morning pick me up drop a poached egg into your bowl for a little mother and child reunion.

1 Peter 4:18 Should we not have compassion and a heart for the lost seeing that we were once lost as well?

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