holy posole

in honor of a new year filled with spice, magic and luck, I made an extra large batch of my favorite: posole. hominy is good luck and quite possibly magic, which is why this soup represents more than just spicy. plus, it's perfect for winter eats. this might knock your socks off and burn the insides of your mouth (in a good way), but rest assured you can always cut back on the chipotle for a milder version. this recipe varies slightly from the other posole recipe that I shared previously, and is the one that i make most often.

POSOLE 2012

2 lbs pork shoulder (cut into 1-2 inch cubes)

2 bulbs garlic, peeled, smashed & diced

1 large yellow onion chopped

1 tsp dried oregano

2-3 tbsp chipotle chiles in adobo sauce (chop or blend)

1-2 tbsp chipotle chile powder

4 14 oz cans of Rotel tomatoes (blended)

8 cups chicken broth

1-2 mexican beers (tecate or corona)

2 limes (juiced)

1 30 oz can of white hominy (rinsed and drained)

Garnishes

Cabbage, sliced

Yellow onion, chopped

Cilantro, chopped

Red Radishes, sliced

Lime wedges

In large soup pot sauté the garlic and onion in olive oil.  Add in pork and chipotle chile powder, brown the pork and cook about 10 minutes.  Add in beer, chicken broth, blended Rotel tomatoes, juice of two limes and chipotle chiles in adobo. Cook for 2-3 hours, until pork is tender and broth has reduced a bit. Add in drained hominy. Serve garnished with cilantro, radishes, cabbage, onions and a generous lime wedge for added tang.   

i glove glogg

as part of the Hatch family Christmas tradition, glögg is made and enjoyed by all around the holidays.  according to the internet, it's typically made with wine and actually means "mulled wine." this is the sacred Hatch family recipe, a booze-free winter warmer. it heats up your bones and keeps you on your toes.

glögg
2 cups loose black tea
10 cups water
3 cups pineapple juice
3 cups orange juice (juice of 3-4 lemons)
3/4 cups fresh lemon juice
1/2 tsp ground cloves
1 tsp whole cloves
2 tsp cinnamon
1 1/2 cups sugar
6 quarts water


mix tea and first ten cups of water. brew tea for about ten minutes and strain. add the remaining ingredients to the strained tea, stir well and bring to a boil. cook on low overnight or for a few hours to get the flavors really going.  

here's to hiking season

this has nothing to do with food, and everything to do with getting ready to enjoy the sun and venturing out on some wonderfully delicious hikes in honor of spring and (almost) summer. mailbox peak, anyone? anyone? Bueller?

allison wins the climbing contest. i love this picture.

FIRETRUCK CAKE!!!

My nephew, James (Fernando), spent his second birthday requesting "MORE FIRE!!!" on his cake as we lit the candles and the entire next year falling in love with firetrucks, ambleeances, and popo cars. He proved his love and devotion for firetrucks by watching the "How to Make a Firetruck Birthday Cake" on "YouTuve" updwards of 263 times.  Not counting the 52 additional times we watched it together to make this cake.  The result, one pretty fancy edible firetruck and one very happy birthday boy.  it was the big THREE, so we wanted to make sure his cake was the coolest on the block. Instructions and ingredients are all found in the video. also worth noting: the highly-saturated red paint job required no less than three full bottles of red food coloring.

jamesy sneaking some frosting tastes before we cut the cake.

todd is the most excited.

the YouTuve masterpiece in all of its shining glory

i guess todd thinks the photographer is pretty hilarious.

You can't have cake for breakfast...

...unless it's FRIED cake with SYRUP!!!these cakes are so sweet and tasty, even Henry tried to sneak a bite.
this recipe comes from the the one Ms. Martha Stewart. Serve with warm syrup and a little butter.

HOT CAKES

• 1 cup all-purpose flour, (spooned and leveled)
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 tbsp unsalted butter, melted, or vegetable oil
• 1 large egg
• 1 tbsp vegetable oil
• Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
• 
  
• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened, do not over mix; a few small lumps are fine.
• 
  
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• 
  
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. You'll have 12 to 15 pancakes. Serve warm, with desired toppings.

holy frijoles

While in Tucson, although we did not make it to Mexico, we made a point of staking-out the best Mexican food we could find north of the border.  top treats of the trip included Sonoran style hot dogs, fish tacos in homemade corn masa tortillas, and a market fresh Mexican feast at Cafe Poca Cosa with Dan's sisters.

Sonoran style hot dogs at El Guero Canelo are stuffed into homemade hot dog buns and topped with bacon, sausage, beans, grilled onions, fresh onions, tomatoes, mayo, mustard and jalapeno sauce. whoah, that's a lot of fillings, and together they tasted like nothing I'd ever eaten before. in a good way.


the streets of downtown tucson.


el guero canelo.


Sonoran style hot dogs, with 6 fresh salsas, carne asada tacos, and a roasted/pickled veggie bar.


cactus.

ch-ch-ch-ch-changas!

2010 was filled with exciting changes and lots of 'changas, chimichangas that is. The connection between the two is loose, but given the arrival of the much anticipated 2011, I feel it necessary to make. In Tucson we discovered the world's largest chimichanga (larger than a grown man's head), and at home we discovered the deliciousness of slow-cooking and custom-seasoning our own chimi fillings.  It's easier than one might think, and even more flavorful than your wildest dreams. srsly. Also, with an actual slow-cooker, as opposed to a cast-iron pot and a stove, you can set it and forget it during the work day. such is called convenient deliciousness. Anywhoozy, here's the steps and ingreds.

chimichangas.  Food styling by a one Mr. Daniel Hatch.

hiking in the wintry deserts of Tucson.

BEEF CHIMICHANGAS

For the beef:
1 can Rotel tomatoes
1 large onion diced
6 cloves garlic, chopped or whole
1 cup fresh cilantro chopped
2 Mexican beers
2 dried Pasilla peppers
1-2 lb. beef roast
1 tbsp. cumin
1 tbsp. salt
1 tbsp. oregano

Add all ingredients to a large soup pot, stir to cover meat with liquids and seasonings.  Cover and cook on medium-medium/low heat for 4-6 hours.  The meat is when it begins to fall apart. Once it's done, separate the meat from the cooking liquids and shred the beef. Reserve the cooking liquid (you can cook your rice in this liquid for a side dish).

For the 'changas, fill your favorite flour tortilla with shredded beef and cheese.  Fold tortillas, and fry on either side in hot veg. or canola oil, on medium heat, about 3 minutes per side.  Serve with sour cream and guacamole.