1 tbsp dried ground red new mexican chile
1/4 tsp freshly ground black pepper
1 tsp ground cumin
3 cloves garlic, minced
2 tsp finely chopped fresh cilantro
3/4 tsp salt
1 lb boneless pork, trimmed and cut into, 1-inch cubes
Directions
Combine all spices and rub the pork cubes with the mixture. Let the
meat marinate at room temperature for 1 hour.
Bake the cubes on a rack over a baking sheet for 1 1/2 hours at 250
F, or until the meat is very crisp.
The Whole Chili Pepper From the collection of Jim Vorheis
Servings: 6 servings
Chile Carnitas Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Historians have tracked the existance of recipes back into the far past, in truth as far as the Egyptians, and possibly even further than that. However, in the main part, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
As our culinary historical trip moves on a few more years we have two interesting cookery books from the 14th Century - a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books are not about the indian food that is served today, but rather recipes for the types of meals cooked for the rich people of the period. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the holy land, such as coriander, parsley, and rosemary. These new herbs and spices caused an increase in recipe manuscripts, the majority of which are now in private libraries. The introduction of television brings us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Chile Carnitas recipe.
