Ingredients
2 lb pork roast,cut in chunks
1/2 lb pork rinds (skins)
2 each pork shanks or pigs feet
1 tbsp salt
2 cup posole
1 tsp oregano
2 each cloves garlic, mashed
2 tbsp chopped onion
4 each red chili pods,remove seeds
Directions
Place meat and pork rinds and pork shanks in a large kettle and add
about 5 quarts of water or enough to cover meat. Add approximately 1
tablespoon salt and bring to a boil. Cook over medium heat for about
1 1/2 hours. Remove excess grease and set aside. Reserve liquid. Wash
the posole very carefully until the water is clear so as to remove
lime from kernels. Put in large kettle and cover with water. Boil
until posole has popped. Mix meat, posole, rind and shanks or pigs
feet. Add oregano, garlic, onion and chili pods. Let simmer for about
1/2 hour. Posole may be served as a main dish with hard rolls,
tortillas or crackers. Additional red chili sauce may be added at
serving time for more spice. NOTE:Posole can be found in the meat
section if it is available in your area, if not available, hominy can
be substituted in the same quantities but no rinsing or pre-cooking
is needed. The posole will lose its authenticity but none of its
tastiness if pork rinds, pork shanks or pigs feet are omitted. You
can also add one can of tomatoes to enhance the flavor.
Servings: 12 servings
Posole Recipe brought to you by Recipe Ideas
Categories: Fish; Meat; Mexican; Seafood
The History of Recipes
Transcribed cooking instructions as an idea can be found back into antiquity, at least as far into history as the Egyptians, and possibly even further than that. Having said that, generally, these early recipes were just simple pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to experts in ancient history are some stone tablets in the Sumerian language which recount 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 drinkers feel exhilarated. Much later, in Roman times a man called Apicius compiled a collection of documents detailing recipes cooked by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into appetizers, main course and dessert, something we still use today. Aspicius recounts how the ancient Romans were skilled in the use of many aromatic flavours, including a few that are still present in modern kitchens such as basil, fennel and parsley. Continuing our culinary historical journey, there are some recipe books from the 14th Century : a book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian food that is familiar to us all today, but rather accounts of the types of meals enjoyed by the rich and wealthy people of that period. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to a torrent in publications on food, most of which still exist in private cookery archives. When we get to the twentieth century, cooking books were in great demand, due to increased literacy, more free time and a general increase in wealth. The TV revolution brought us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Posole recipe.
