Ingredients
2 lb pork butt, boneless
2 tbsp vegetable oil
1 onion, chopped
1 large garlic clove, minced
2 tsp all-purpose flour
1 can (8 1/4 oz.) stew tomatoes
1 can (7 oz.) green chiles
1 can (10 oz.) tomatoes with hot green ch, iles
1 salt and freshly ground pepper
Directions
Trim off fat and cut pork into 1-inch cubes. Heat oil in a large
heavy pot or Dutch oven. Add pork and cook until brown. Add onion
and garlic.
Cook until tender. Stir in flour. Cook and stir 1 to 2 minutes. Add
stewed tomatoes, chopped chiles and tomatoes with hot chiles,
breaking up tomatoes with a spoon. Season with salt and pepper to
taste. Cover and simmer gently 1-1/2 hours or until meat is tender.
Makes 4 servings.
Servings: 4 servings
Chile Verde Ala Fay Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Mexican; Stew
The History of Recipes
We are able to read the history of written recipes back into distant history, certainly as far as ancient Egypt, and quite possibly further than that. In practice though, mostly, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are some tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Later on, there were some recipe books from the 14th Century : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that is familiar to us all today, but instead recipes for the types of meals prepared by the cooks of the rich people of those days. For the centuries that followed, the upper-class families of the West competed to offer the best banquets, and because of this the best cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the 1800s that haute cuisine and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and recording popular recipes of the day. By the time we get to the 20th century, cookery publications were in great demand, due to higher levels of literacy, people having more leisure time and being a little richer. The introduction of the TV brings us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chile Verde Ala Fay recipe.
