If you're trying to find the absolute best cuts of pork for homemade pozole rojo, then listen to the advice of one chef who ...

Refrigerate for up to 3 days; store the dumplings and stew separately to avoid soggy dumpling leftovers, and reheat them together. Look for meaty ham hocks or pork shanks at a local butcher.

A real rib-sticker, this stew. Slow down and extend the cooking time (adding liquid if necessary) if you like it really tender. Heat the oil in a large pan over a medium heat, add the pork pieces ...