Like that you know to use reds instead of russets in soups and stews
👍🏼
Yep, almost always, the exception being potato soup, where I want the starchy russets so they start to break down and thicken things. In that case I cut some larger in order to still have chunks. These were red "fingerlings" that were 2-3" long, and sort of pink in the middle with a darker red starburst at the center. What I had, and they needed to be used.
More traditional New Mexican goodness to come. The pork came from a 7.5 lb. Boston butt that I boned, trimmed, and chunked, so there was plenty of meat left.
Got a pot of pork broth and scraps to supplement the dog's food too. Those things are magic, whether roasted, smoked, or cooked all night in the crock pot.
