Ingredients
2 lb pork boneless shoulder
1 tbsp olive or vegetable oil
1 med onion, chopped
2 cloves garlic, finely choppe
1 can (8 1/4 oz) whole tomatoe
1 red serrano chile, finely ch
2 tbsp snipped fresh cilantro
1 tsp salt
1 tsp ground cumin
1/2 tsp dried oregano leaves
12 oz beer
1 red pepper, cut pieces
1 hot cooked rice
Directions
Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven
until hot. Cook pork over medium heat, stirring frequently, until all
liquid is evaporated and pork is brown, about 25 minutes. Remove with
slotted spoon. Drain all but 2 tablespoons fat from Dutch oven. Cook
and stir onion and garlic in Dutch oven until onion is tender. Add
tomatoes, chile, cilantro, salt, cumin and oregano. Break up tomatoes
with fork. Heat to boiling. Reduce heat. Simmer, uncovered, 10
minutes. Stir in pork and beer. Heat to boiling. Reduce heat. Cover
and simmer 45 minutes. Stir in red pepper. Heat to boiling. Reduce
heat. Simmer, uncovered, until pork is tender and sauce is thickened,
about 15 minutes. Skim off fat. Serve with rice.
Servings: 4 servings
Pork Stew With Beer Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Beverages; Dutch Oven; Meat
The History of Recipes
We are able to trace the history of written recipes way back into the distant past, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, these, ancient records were just basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe found, according to food historians is a series of tablets in ancient Sumerian 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 and blissful. As our culinary historical trip moves on a few more years we find some recipe books which appeared in the 1300s ; a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books have no connection with the indian food that appears on menues today, but rather accounts of the types of meals on the menus of the rich people of the time. Over the following few hundred years, the upper classes competed with each other to offer the most extravagent meals, and as a result chefs and their recipe collections could command a high salary. However, it wasn`t until the 1800s that fine cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cookbooks were in great demand, mostly as a result of increased literacy, increased leisure time and having more money to spend. Like it or not, the introduction of television gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Pork Stew With Beer recipe.
