This is the first of the recipes from the LOTRO Cook Profession that I chose to attempt because at least four other recipes depend on it. The LOTRO recipe calls for pork shanks, yellow onions, and water, at a minimum. So, I started with four packages of pork parts (they didn’t have pork shank) purchased from the local grocer. I checked with the store’s butcher, and after determining that I was in essence creating posole broth, he provided advice on additional cuts of meat to add. I ended up with a package of necks, feet, skin, and boneless ribs.

Then, I rinsed the necks, feet, and skin and put them into my largest stock pot. Then, I covered them with water and brought the contents to a boil. While I waited for the water to come to a boil, I chopped up three yellow onions and smashed and peeled a head of garlic.

After boiling for five minutes, I drained the water off and refilled the stock pot with fresh water. I added the boneless rib meat, chopped up onions, and smashed garlic, then seasoned to taste with salt and black pepper. I brought the pot and contents back to a boil, then turned down the heat and let it simmer for about six hours.

I scooped out the necks, feet, skin, and meat, separating them as I went. I also scooped out the remaining onions and garlic so I was left with just broth. I put the broth into storage containers and refrigerated it until my souper cubes arrived, then I measured the broth into the souper cubes and froze the broth I wasn’t going to use immediately. I also took the meat and put it into a storage container and refrigerated it for one of the soups I am planning to make.

Because it is going to be used as a base for the other soups, I did not add anything except garlic, onion, salt, and pepper to the broth. If I were to make it to eat on its own, I would think celery, carrots, or other vegetables would be excellent additions.