Ingredients
2 dried new mexico chiles, crumbled
8 oz frozen posole or dry posole soaked, over night in water
1 medium onion, chopped
1 tsp garlic powder
1 tsp oregano
6 cup water
1 lb boneless pork in 1 cubes
8 dried new mexico chiles, stemmed an, d seeded
2 cup hot water
2 tsp garlic powder
1 medium onion, chopped
1 cup cilantro leaves, chopped
Directions
KP> The Mexicans make a wonderful pork stew called Pozole that
contains KP> hominy, pork, chunks of chiles, onions, etc, topped
with fresh chopped KP> veggies, lime juice. From DeWitt and Gerlach,
Whole Chile Pepper Book:
Posole is one of the ... most basic methods of preparing corn.
... The name seems to be a variation of -pozo-, Spanish for
"puddle," and in Mexico the dish is spelled -pozole-.
Cook first 6 ingredients over medium heat for 3 hr or until posole is
tender. Add water as necessary. Add pork and cook 1/2 hr or until
tender. Serve in soup bowls, accompanied by soft tortillas.
Soak the 8 chiles in hot water for 15 min. Put chiles and 1 c of the
water and the garlic powder in a blender and blend until smooth.
Serve in a bowl on the side. Serve the onion and cilantro in bowls on
the side.
From: Michael Loo
Servings: 1 batch
Posole With Chile Caribe Recipe brought to you by Recipe Ideas
Categories: Fish; Meat; Mexican; Seafood
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into the far past, in fact as far into history as early Egypt, and quite possibly further than that. In practice though, these, old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to academics are a few tablets in Sumerian which describe the baking 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 blissful and exhilarated. Moving our culinary historical trip onwards, we find some interesting books which appeared in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian food that appears on menues today, but rather accounts of the types of meals on the menus of the rich and powerful of those days. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy land, including coriander, parsley, and basil. The introduction of these new culinary ideas created a surge in recipe publications, some of which still exist in private cookery archives. Over the following few centuries, the families of Europe strove to serve up the most extravagent meals, and consequentially the best cooks and their recipes were at a premium. However, it was during the 1800s that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, cookbooks were greatly in demand mostly as a result of better eduction, more leisure time and having more disposable income. The arrival of TV gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through thousands of recipes like those on this site. |
We hope you enjoy this Posole With Chile Caribe recipe.
