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Shannon’s Chicken Posole
Ingredients:
4 large poblano peppers 6 Garlic cloves, minced 1 large white onion 1 Tbls. olive oil 2 large cans of hominy (30 oz. each) 2 lbs. chicken breast 1 Tbls. Mexican oregano, dried 3 tsp. ground coriander 2 Tbls. ground red New Mexico chili 1 Tbls. ancho chili powder 32 fl. oz. chicken broth 2 fresh limes Fresh cilantro Sour Cream
Instructions:
1. Start up the grill for the chicken and poblanos. You don't HAVE to grill these, but it's the fastest and easiest way.
Poblanos: Grill the peppers, turning often, until skin is blistered and blackened. (You can also broil these in the oven, just be sure to keep a close eye on them!) Once they are completely blistered, run them under cold water and peel off the skin. It should come off easily, but if you have some pieces stuck, don't worry about it.
Chicken: You can toss some salt, pepper, and chili powder to these before if you want to, but I usually don't. Just grill your chicken breasts until they're done (165 degrees F is the magic number for poultry.) You can also bake these or cook them on the stove if you don’t have a grill. You can probably let your chicken cook while you move on to the next parts. Or have your partner do the the grilling - that's what I do.
2. Mince the onion and garlic. I like to use the food processor for this. There's fewer tears.
3. Next, olive oil (or whatever kind you like to cook with) into your soup pot. Heat it up over medium-high heat and add your minced onion and garlic. Sautee this for a few minutes, stirring often. Add in the spices: Mexican oregano, New Mexico chili, ancho chili powder. It's going to start smelling really good. If there are other people in your house, they will start circling like vultures. Just letting you know.
4. Add in the chicken broth. Drain the hominy and dump it in.
5. Your chicken is probably done now! Cut it up into bite-sized chunks and add it to the pot.
6. Also, cut up your delicious poblanos and toss them into the pot too.
7. Let it all simmer for about 20 minutes to get all those flavors married together. How romantic.
8. Meanwhile, cut up the limes and chop up some fresh cilantro.
9. Ladle out a bowl of posole, sprinkle however much cilantro you want, squeeze a wedge of lime into there (and put the lime in there too! You won't eat that part, but when you get a spoonful of broth that's been hanging out around it, you'll thank me!), and a spoonful of sour cream. Breathe deeply and enjoy!
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Thanks to Paul Greenwod, who penned The RULES and ORDERS of the Coffee-House in 1674, we’ve got the basics to keep you from embarrassing yourself in front of 17th century London’s most progressive socialites.
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we decided to do a little coffee filter tête-à-tête with our Coffee Education team to find if a filter affects the final outcome in a cup of coffee. Spoiler alert: It does.
Filters really do affect the final cup. My favorite part: “Toss the sock.
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Siphon coffee machines have been around for 200 years, but KitchenAid's new model may take them mainstream.
My thoughts? The more accessible good coffee is (assuming this contraption does make good coffee), the better for everyone.
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Everything you ever wanted to know about the flat white. Everything.
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In my cup today is a delicious Ethiopian Danch Meng coffee roasted by New Sweden Coffee Roasters. It’s bright at the front, like many Ethiopians, and smooths to a nougat sweetness with a lovely clean finish. @NewSwedenCoffee boasts Scandinavian style coffee roasting and is located just outside of Austin, TX. The Danch Meng isn’t listed currently in their online shop, but they’re very responsive with questions and have excellent customer service.
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Why Coffee?
I've been struggling for about two weeks now to find the words that would accurately describe the above question.
I don't have an elevator pitch. I can't tell you in 10 seconds or less why I love what I do except in very all-encompassing terms like "community" and "sharing" and "experience." I feel like there's so much more to it all and to try to reduce my passion for this industry in a brief paragraph (hook, line, sinker) somehow cheapens the extremely complex story of coffee.
And coffee is a story. It's always threaded with personal memories and emotions. It might be impossible for me to explain "Why Coffee," but to even start, I'll have to share a little bit about myself.
I grew up in several small towns, each surrounded by fields of wheat and hay and cows. Every coffee addict can look back and recall that ubiquitous childhood coffee experience. Mine came from my mother who loved freshly brewed coffee that came from a red can. My dad never drank until he discovered lattes when I was older. He said that if I drank coffee my eyes would turn green like my mom's. I liked my blue eyes and I thought it was gross anyway.
By the time I was in high school, Starbucks was just about to reach it's "Starbucks on every corner" height. But they hadn't made it to my small town yet. Instead, we had a local cafe/coffee shop that served locally roasted beans by day and craft beers with live music by night. Their drinks were similar in style to Starbucks, but with fun names like "Almond Joy" to appeal to the kid of me and "Vienna" to appeal to the part of me that believed I was a sophisticated teen sure to be travelling the world in just a few short years.
In those days coffee made me feel wiser, more awake, and part of a special group of people. Actually, this is still the case today.
It wasn't until I was out of college that I really started to appreciate the nuances of the coffee itself instead of just the flavors of syrup that went into my caffeine fix. I had a degree in anthropology and I could no longer ignore the human aspects of the entire coffee chain. I started exploring the process of how coffee gets to my cup, and before I realized it, I had fallen down the rabbit hole.
It was around this time that I stopped adding milk or cream to my coffee. And then I got a Chemex and sugar was no longer desired either. I'm sure it was a transitional period, but looking back I cannot imagine how I ever drank some of the milky, sweet, sludge I'd consumed previously. I was (and am) completely obsessed with everything coffee.
Usually by now, those that do not claim to be coffee nerds have dismissed me and may have even labeled me as pretentious. But I don't judge! If you love Starbucks and your favorite season is "Pumpkin Spice," that's awesome! It means that you're that much closer to falling down the rabbit hole yourself.
That's really what has inspired me to make coffee a business. I want to be the white rabbit that leads others to this amazing world. I want to teach them about different varieties and flavors. I want to show them how different methods can alter the same beans. I want to be the one to pass them the cortado that will forever change their mind about adding sugar to coffee ever again. And I want to tell them a story. Sometimes it might be my own story. Sometimes it might be the story of a farm, a farmer, a buyer, a roaster, a barista. But whatever the story is, I hope that they can find themselves in it and keep on sharing it. Maybe over a cup of coffee.
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Written by Ben Blake and Scott Callender The La Marzocco GS3. It’s a beautiful machine, and while it has found its place on many kitchen counters, it makes espresso and steams milk to the level of ...
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This Stumptown video is really inspiring for anyone in or wanting to be in the coffee industry.
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Everything you ever wanted to know about the flat white. Everything.
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A lovely podcast from Bjorg Brend Laird at Coffee Awesome with Specialty Coffee legend, Erna Knutsen. "I'm only 93!"
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STEP ONE INVERTED METHOD First, measure and grind 17 grams (1 rounded AeroPress scoop or just under 3 Tablespoons) of fresh coffee – the ground
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