Ingredients
1 no ingredients
Directions
1 TB oil
2 lb boneless lean pork -- cubed
1 lg onion -- sliced
1 TB ground cumin
2 ts salt
: freshly ground black pepper
2 dried hot red chillies --
: crushed
2 cloves garlic -- crushed
5 c water
4 md potatoes -- peel and
: quarter
16 oz corn kernels
2 TB chopped green bell pepper
1/4 c lemon juice
Heat the oil in a large soup pan and brown the pork. Add the onion,
cumin, salt, pepper and chilies and stir for 2 minutes. Add garlic
and the water, cover and simmer for 30 minutes. Add the potatoes and
continue cooking till they are tender. Mix in the corn kernels, green
pepper and lemon juice and reheat to boiling. Check the seasoning and
ladle into soup bowls. Sprinkle fresh, chopped parsley over each
serving.
Serve with plenty of fresh bread, a slaw of cabbage, onion and red
apple, and beer.
This soup is really a hearty meal, but it is served in soup bowls,
hence its name. 1979. Reprinted in 1986. Lynelle Tume's Latin
American Cookbook Submitted mcrecipe by patH 1996 Oc
Recipe By : Aji de Cerdo (Bolivia)
Date: Thu, 17 Oct 1996 16:29:43
~0700 (
Servings: 6 servings
Pork & Chilli Soup Recipe brought to you by Recipe Ideas
Categories: Chili; Meat; Pork; Soup
The History of Recipes
Written recipes as an idea can be tracked back into the distant past, at least as far back into history as ancient Egypt, and maybe even further. Interesting though that maybe, these, old recipes were just very basic hieroglyphic instructions for food preparation.
In fact, the oldest recipe found, according to experts is a collection of clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Progressing into Roman times around 25BC a man called Apicius created a number of scripts describing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, entrees and desserts, a style of dining still practiced today. Additionally, he informs us how the cooks of his times were skilled in the use of a wide range of aromatic flavours, including some that we all recognise such as bay, fennel and parsley. For the next few years, the rich families of the West competed with each other to serve up the best banquets, and as a result chefs and their collection of recipes became highly prized. However, it was during the 1800s that cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and writing down popular recipes of the day. The introduction of the TV brings us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Pork & Chilli Soup recipe.
