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Pork rib and corn cob stock

  • 22-06-2016 2:05pm
    #1
    rojito
    Registered Users, Registered Users 2 Posts: 86 ✭✭


    I made a rack of ribs and some corn on the cob for guests over the weekend and boiled up the leftover bones and corn cobs into a nice stock last night.

    The problem is now that I'm not sure what to do with it. Anyone got any ideas?

    My brief research shows it might suit a Mexican Posole but to be honest I've never even tried it so have no idea what to look for in a recipe or if it would even be worth the effort.


Comments

  • #2
    squonk
    Registered Users, Registered Users 2 Posts: 9,990 ✭✭✭squonk


    Posole is on my roadmap. I haven't tried it yet but I intend to as soon as I get around to it. Here's a recipe: http://amexicancook.ie/recipe/pork-pozole-rojo


  • #3
    rojito
    Registered Users, Registered Users 2 Posts: 86 ✭✭rojito


    Thanks for that, that recipe looks more convincing than some I found. I already have about 1 1/2 litres of stock but can't see it doing any harm incorporating it into to this recipe.


  • #4
    squonk
    Registered Users, Registered Users 2 Posts: 9,990 ✭✭✭squonk


    Just FYI as well, there's a whole big 'You can't have Posole without Hominy' thing going on everywhere I've read about the soup. I notice a lot of the better middle eastern stores have Hominy. I got a pack on Amazon and then kicked myself a month later when I rocked up to my local middle eastern store which, in fairness, carries a huge range and there, in front of me was hominy! Argh!!!


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