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Posole (Mexican pork and hominy stew)

April 21, 2011

The authentic version uses a whole pig’s head, but when I asked for that at the local market I got a really weird look from the butcher. Even without the pig head, this one is pretty darned good, rich with the flavor or roasted peppers. Serves 4-6, may be doubled. 5-6 fresh poblano peppers1 lb […]

The versatile pork shoulder

October 28, 2014

This isn’t a recipe, really, but rather my approach to using the delicious and versatile pork shoulder. Pork is perhaps the most versatile of meats (chicken may be a close tie!), and the shoulder offers a lot of advantages. But, a shoulder typically weighs 6-10 pounds, and that’s a lot of meat! My approach is […]