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.