Ingredients
2 tbsp lard, vegetable oil or chicken fat
2 medium onions,, diced
6 garlic cloves,, minced
6 cup chicken stock
2 can hominy,, drained
4 cup carnitas,, recipe above
4 cup tomatillo salsa
1 salt
1 freshly ground black pepper
Directions
In large saucepan melt fat over medium-high heat. Saute onion until
golden brown, about 10 minutes. Add garlic and cook briefly, just
until aroma is released. Add chicken stock, hominy and carnitas.
Reduce heat and simmer, uncovered, about 10 minutes. Add tomatillo
salsa and bring to a boil Reduce to a simmer and cook and additional
five minutes. Season to taste with salt and pepper. Posted to
MC-Recipe Digest V1 #1
Recipe by: TOO HOT TAMALES SHOW #TH6108
From: Meg Antczak
Date: Wed, 4 Dec 1996 08:11:39 -0500
Servings: 1 recipe
Pozole With Tomatillos (Green Pozole) Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Written cooking instructions as an idea can be traced back into history, at least as far back into history as the Egyptians, and maybe further still. In practice though, in the main part, these ancient records were just very simple hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, are some tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Moving our culinary historical trip onwards, there are a couple of interesting books from the 14th Century - a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are not about the spicy food that we all know today, but rather descriptions of the types of food eaten by the nobility of the period. Over the next few hundred years, the wealthy families of Wesstern Europe competed with each other to offer the best banquets, and as a result the best cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. The arrival of TV brought us TV cookery programs 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 massive numbers of recipes just like those on our web site. |
We hope you enjoy this Pozole With Tomatillos (Green Pozole) recipe.
