Posole Rojo
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Posole is right there in the front ranks of the Porcine Revolution. Caldo gallego is great – really great – but it has some beef and chicken. Posole goes straight to the essence of pork, mostly by the use of pig’s feet, whose gelatinous loveliness gives this stew its rich, deep pork flavor without the thickness that comes from the salt pork used in caldo gallego. Posole is a Mexican stew, that comes in red, white and green (like their flag). I like the red version, so that is what I have made here. Posole is a fixture on weekend menus at real deal Mexican restaurants. I used to enjoy it at the Red Hook Ballfields, before that scene died out. I give a big shout out to nathanscomida.blogspot.com. Nathan’s got a good thing going on over there with detailed photos and recipes from the heart, one of which inspired my posole rojo. I started off with an assortment of the most inexpensive cuts of pork from the local supermarket.
