Saturday, March 13, 2010

Pork Posole

After I made pied de cochon for the second time, I had a ton of leftover porky broth. I can't even really call it broth, because it was almost solid at room temperature from all the foot collagen. Delicious foot collagen.

So, what to make? I consulted my Twitter friends, and on Heather's suggestion, made posole, using this recipe from On My Plate. I replaced the called-for chicken broth and half of the water with my porky broth. And I'm not sure my chiles were New Mexico, they might have been guajillo. Once it was done cooking, I asked Hubby if he wanted the pork in chunks or shredded. He said chunks, so that's what I did.

Here's the finished product:

Oh! Wait! I forgot the avocado. Here:

This was absolutely delicious.


doggybloggy said...

looks like you are not so secretly trying to lure me to your place..this looks great!

Sara said...

That looks delicious! I'll have to see if I can find hominy.

Vicki said...

Hey doggybloggy - I've got some leftovers in the freezer :)

Hi Sara - Thanks! If your grocery store has a semi-decent Mexican aisle, hominy will be there.

kat said...

I had pistole for the first time recently & man was it yummy!

Vicki said...

Hey kat - I love that there are so many variations - pork, chicken, red or green chile.