Pork Stocks & Broths

(for reference only: see also Meatball Soup, Posole, Pig’s Feet Soup, Green Chile Stew recipes)

I can’t think of any recipe where I have boiled pork just to make stock. Pork broth has always been a side benefit of cooking something else, most often meatballs. (Pic1)

The broth can be used to make sauces with. If you add some vegetables and spices, the soup tastes quite good. (Pic4) Pork meat and feet are boiled with hominy to make a Mexican stew / soup: posole.

People who raise their own pigs, or have access to pork bones and those many cuts you never see at the butcher store, will probably enjoy pork stock a lot more often than I do.

INGREDIENTS

This is what I used for 1 qt.:

1 lb. ground pork meatballs
1 onion, chopped
2 garlic cloves
olive oil
S&P
your favorite spices

Pic1: pork meatballs with broth

Directions

Save the bones when you eat ribs or when you debone a ham.
Optionally roast the bones in the oven first for a darker stock with a stronger flavor.
Cover with water and boil them for a few hours.
See other recipes for more specifics.

Pic2: pork broth from a pot roast or stew is a lot darker
Pic3: pig's feet soup can be sticky like glue
Pic4: pork boiled together with vegetables makes a different stock / broth again

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org