Ingredients
4 lb lean pork -- boneless
1 onion -- chopped
1 bay leaf
1/8 tsp marjoram
1/8 tsp thyme
2 tsp salt
1 onion -- quartered
1 large tomato -- peeled and
1 quartered
3 green chiles - roasted --
1 peeled and seeded
1 garlic clove
1 cup tomatillos (or green tomato
1 relish)
2 tbsp cooking oil
2 tbsp cilantro -- chopped (or
1 parsley)
1 cup broth from meat
1 salt and pepper to taste
Directions
Cover meat with cold water, Add onion, bay leaf, marjoram, and thyme.
Cook, covered, 3 hours. Add salt after 1 1/2 hours. Puree onion,
garlic, tomatillos, tomato, and chiles. Fry paste in hot oil for 5
minutes. Stir in cilantro and broth; salt and pepper to taste. Slice
the meat, add it to the sauce, and simmer 30 minutes. Serve with hot
rice or boiled potatoes. Typed by Brenda Adams
Recipe By : George and Inger Wallace, The Mexican Cookbook, 1971
Servings: 8 servings
Pork Loin In Green Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Sauce
The History of Recipes
It is quite feasible to prove the history of recipes way back into distant history, at least as far back as the ancient Egyptians, and maybe further still. In practice though, mostly, these old records were just very basic hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe found, according to academics are a few tablets in the Sumerian language 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 `exhilarated, wonderful and blissful`. Closer to modern times, there were two recipe books dating from the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are not about the curry that we all know today, but rather accounts of the types of meals prepared by the cooks of the rich people of the time. During the succeeding few centuries, the upper-class families of Wesstern Europe competed to offer the most exotic banquets, and as a result the best cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording recipes of the day. By the time we get to the twentieth century, cookery publications were in great demand, mostly due to increased literacy, more leisure time and having more disposable income. Like it or not, the introduction of TV brings us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Pork Loin In Green Sauce recipe.
