Ingredients
3 fresh pig's feet
2 fresh medium pork shanks
2 can yellow hominy,drained (16 oz ea)
12 green chiles,cut into 1x1/4 strips
1 large onion,chopped
6 large garlic cloves, chopped fine
2 can chicken broth (14.5 oz ea)
1/2 tsp dried oregano
2 bay leaves
1/2 cup cilantro,chop leaves and stems
2 bunches,scallions,chopped
1 can beer
1 salt to taste
Directions
1. Rinse pig's feet well. Boil in a pot of water for 20-30 minutes.
Rinse again. Pour out the water and wash the pot. Boil the pig's feet
and pork shanks in a fresh pot for about 1-1/2 hours. Add water while
boiling if necessary. 2. Add onions, garlic, oregano, bay leaves,
green chiles, hominy and chicken broth to the boiling pot. 3. Cook
over medium heat for about 30 minutes. 4. Add 1 can of beer and
simmer for about 10-15 minutes. 5. While the posole is cooking, chop
the cilantro and scallions. Mix the chopped cilantro and scallions
and use them to garnish the posole when serving. 6. Serve the posole
with warm tortillas and frijoles heated with grated cheese.
Makes 6 to 8 servings.
Servings: 8 servings
Posole Don Federico Recipe brought to you by Recipe Ideas
Categories: Fish; Meat; Mexican; Seafood
The History of Recipes
Historians have tracked the existence of recipes far back into antiquity, in fact as far as pharonic Egypt, and maybe further still. Interesting though that is, sadly, these old cook books were just primitive hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to food historians is a series of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As our culinary historical trip moves to more modern times we find a couple of books which were published in the 14th Century ; a book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the curry that is served today, but rather descriptions of the types of meals eaten by the wealthy. Over the next few centuries, the powerful and wealthy houses strove to lay on the most extravagent banquests, and as a consequence, the best cooks and their recipe collections could command a high salary. However, it was during the 1800s that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, verifying, and recording recipes to help cooks of their time. When we get to the twentieth century, cookery books were starting to become popular due to more people being able to read, people having increased leisure time and disposable income. The TV revolution brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on this web site. |
We hope you enjoy this Posole Don Federico recipe.
