In the world of the broths there is the fish broth, the chicken broth and many more broths... but the pork stock almost nobody knows it, since it is used very little in the cuisine.
But the fact that it is not used doesn’t mean that is bad, in fact it has a very interesting flavor. This stock is only used in soups that are prepared with pork and it serves to accentuate its flavor – like the pozole.
*Remember that a stock is not a soup nor a cream. The broth can be seen as a flavored water or as a base; used to prepare diverse dishes.
About the Recipe
Making the pork stock is the easiest thing to do, only the ingredients have to be cut and cooked and that’s it.
To prepare the stock any piece of pork that you find can be used, even bones.
We recommend using pork pieces with bone so the stock will have more flavor.
The stock is prepared with pore so it has more flavor, if you don’t find it use 1/2 onion.
The stock will be ready in because it goes through a slow cooking process.
Buy this ear of corn so your stock has the best flavor.
These jalapeno peppers will give a very special hotness to your stock.
To cook the stock you will need a large saucepan like the Excelsteel. The advantage of this saucepan is that it is very resistant because it is made of stainless steel and since its base is encapsulated it distributes better the heat.