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1993-01-25
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Path: not-for-mail
Newsgroups: rec.food.recipes
Distribution: world
From: DURRETT@SLACVM.SLAC.STANFORD.EDU
Date: 22 Apr 1992 02:02:17 GMT
Subject: PORK: Seco de Chancho
Summary: Recipes using beer
Archive-Name: recipes/pork/seco-de-chancho
Keywords: recipe pork seco de chancho
Followup-To: rec.food.cooking
Organization: Stanford Linear Accelerator Center
Approved: recipes@math.miami.edu (Rec.Food.Recipes Moderator)
Message-ID: <29F4C935.674D@mthvax.cs.miami.edu>
A warning: I typically double the spice amounts, except salt, in any
recipe I use. The following are doubled spice amounts.
Seco de Chancho
2 lbs boneless pork shoulder
1 T olive oil
1 med onion, chopped
3 cloves garlic, crushed
1 can(~8 oz) whole tomatoes, drained, or three med tomatoes peeled and
chopped
1 red serrano chile, finely chopped(NOTE: if you are unfamiliar with hot
peppers, beware! Serrano chiles are very hot--- but they are so good!)
4 T snipped fresh cilantro
1 t salt
2 t ground cumin
1 t dried oregano
1 beer(lager preffered)
1 red bell pepper, cut into 1 inch chunks
Hot cooked rice
Trim fat from pork, and cut into 1 in cubes. Heat oil in Dutch oven until
hot. Cook pork, stirring frequently, until all liquid evaporates, and pork
and pork is brown(about 25 min). Drain all but 2 T of fat, from pot, then
cook and stir onion and garlic until onion is tender. Add tomatoes, chile,
cilantro, salt, cumin, and oregano. Break up tomatoes. Boil, then reduce
heat to low and simmer 10 min. Add pork and beer, cover and simmer 45 min.
Add red pepper. Boil, then reduce hea and simmer until pork is tender and
sauce is thick(~15 min). Skim fat, and serve with or over rice.
I've also done something with trout and beer, but I think I forgot to write
it down, so I'm not sure I have the recipe. I'll look some more.
Enjoy!
Note: all recipes reprinted w/o permission from Betty Crocker's New
International Cookbook, copyright 1989, by General Mills, Inc.
ISBN 0-13-074378-X
Roo-Dog Rip is: Derrell Durrett D_DURRETT@COLOPHYS.BITNET