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
Transcribed cooking instructions as a concept can be tracked back into distant history, in fact as far into history as pharonic Egypt, and possibly even further. Having said that, generally, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to academics is a collection of stone 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 anyone who tried it feel wonderful and blissful. Later on, in The time of the romans 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, main meal and dessert, something we still use today. Aspicius tells us how the Roman cooks were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks for example thyme, fennel and asafoetida. Continuing our culinary historical journey, there are some books published in the 1300s : a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the curry that is familiar to us all today, but rather accounts of the types of meals eaten by the rich and wealthy people of those days. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the East, such as coriander, parsley, basil and rosemary. These new foods and spices caused an explosion in manuscripts on food, most of which still exist in private cookery archives. Over the succeeding few centuries, the wealthy families of Wesstern Europe strove to serve up the most extravagent banquests, and as a result cooks and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and publishing the recipes of their peers. When we get to the 20th century, recipe publications are greatly in demand as a result of increased literacy, more free time and having more disposable income. The TV revolution brought us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Posole Don Federico recipe.
