Homemade stock is a crucial part of many Oaxacan sauce-based dishes. So is simply boiled meat. The two are a logical pairing. When you cook chicken or pork in water you end up with the makings for some soups or the liquid to use to purée mole pastes, while at the same time you will have the cooked shredded chicken or pork for which so many of my recipes call. And as noted above, I often use stock for soups when cooking in the U.S., to deepen the flavor of things.
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