stirring the posole
Only when you make pork posole can you truly love yourself or anyone else. This was that with a twist. I had a huge pork shoulder bone leftover from a slow roasted pork that we had picked over but it still had so much love to give to the broth. So I baked some chicken thighs and shredded them in. And as a personal touch I added roasted poblano peppers.
Eating posole is like Ayahuasca for your tastebuds. Flavors from another dimension take hold. You go places. It's always an experience to remember. And it also has similar healing effects. I like mine chocked full of hominy with all the add ins like lime, cilantro, Mexican oregano, green onions, radish. The only thing I missed was some crunchy cabbage.
