Ingredients
1/4 cup vegetable oil
1 each clove garlic, finely chopped
1/2 lb pork, boneless shoulder, *
1/4 cup flour, unbleached
1/2 cup onion, chopped, 1 medium
15 oz pinto beans, drained, 1 cn
30 oz hominy, drained, 1 cn
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/4 cup green chiles, chopped
1 tbsp red chiles, ground
3 cup chicken broth
1 tsp salt
1/4 tsp pepper
1 1/2 tsp oregano leaves, dried
1/4 cup onion, chopped, 1 small
1/4 cup cilantro, fresh, snipped
1 lime wedges
1 tortilla chips
Directions
This dish is a traditional New Years Day stew. It is thick with
hominy, beans and pork.
Servings: 6 servings
Posole (Stew) Recipe brought to you by Recipe Ideas
Categories: Fish; Meat; Mexican; Seafood; Stew
The History of Recipes
It is quite possible to trace the history of recipes back into ancient history, certainly as far as the ancient Egyptians, and possibly even further than that. Interesting though that is, mostly, these ancient recipes were just very basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to experts are some tablets in Sumerian which recount the baking 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 exhilarated and blissful. Closer to modern times, we have a couple of cookery books which date from the 14th Century : a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the curry that is popular today, but instead recipes for the types of food prepared by the cooks of the rich people of that period. During the next few centuries, the rich and powerful families of the West competed to serve the most exotic meals, and consequentially chefs and their recipes were at a premium. However, it was during the nineteenth century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, verifying, and publishing the recipes of their peers. By the advent of the 20th century, cookery books are highly popular mostly as a result of better eduction, leisure time and having more disposable income. |
We hope you enjoy this Posole (Stew) recipe.
