Ingredients
1 no ingredients
Directions
3 1/2 lb boneless pork shoulder or
: butt* -- trimmed
: Kosher salt and freshly
: ground black peppe
4 TB olive oil
2 lb onions, halved and thickly
: sliced
4 TB garlic -- thickly sliced
1 c diagonally cut celery, in
1/2 inch slices
3 md poblano chiles, seeded --
: thickly sliced
1 ts jalapeno chile -- minced
1 md red bell pepper -- thinly
: sliced
3/4 ts fennel seed
2 ts dried oregano
2 c canned tomatoes in juice --
: diced
2 1/2 c rich chicken or vegetable
: stock
1/2 c dry white wine
2 TB California or New Mexico
: chile powder
1 ts dried shrimp powder
: (optional)
1/3 c golden raisins
2 TB fresh cilantro -- chopped
: Garnish--
: Orange segments
: cilantro sprigs
: Orange-cinnamon rice (recipe
: follows)
Season the pork liberally with salt and pepper. In a heavy casserole
or Dutch oven, heat 2 tablespoons of the olive oil and quickly brown
the pork, in batches if necessary. Remove and set aside. Add the
remaining 2 tablespoons of the oil to the pot and saute the onions,
garlic, celery, poblanos, jalapeno and the red pepper over moderate
heat until just beginning to color. Add the fennel seed, oregano,
tomatoes, stock, white wine, chile powder and shrimp powder and bring
to a boil. Add the pork and the raisins, reduce the heat, cover, and
simmer gently until the pork is tender, about 35 to 40 minutes.
Remove from the heat and skim any fat from the top.
Just before serving, stir in the chopped cilantro. Serve with
Orange-Cinnamon Rice and garnish with orange segments and cilantro
sprigs.
Yield: 6 to 8 servings
Recipe By : COOKING RIGHT SHOW#CR9621
Date: Mon, 30 Sep 1996 05:02:17
~0400 (
Servings: 1 servings
Pork & Pepper Stew With Oranges Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Fruit; Meat; Pork; Soup
The History of Recipes
Food historians have proved the existance of recipes far back into ancient history, certainly as far back as the Egyptians, and maybe further still. Interesting though that is, these, early records were just very basic hieroglyphic instructions for preparing food.
During the time of the Roman Empire a roman called Apicius compiled some scripts describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main meal and afters, something that is very familiar to us today. Additionally, he tells us how the ancient cooks used a wide range of aromatic flavors, including a few that are still present in modern kitchens for example bay, fennel and dill. Over the following few hundred years, the rich and powerful families of the West competed with each other to serve the best banquets, and as a result the best cooks and their collection of recipes increased in prestige. However, it was during the 19th century that cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, trying out, and recording recipes common in their social group. By the arrival of the 20th century, cookery books are in high demand, due to increased literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Pork & Pepper Stew With Oranges recipe.
