No. 93: Posole from The Porker
The pig-centric street food that's slung from The Porker, swine sultan Chad Clevenger's humble stainless-steel cart on the corner of Seventeenth and California, is, it must be said, some of the most insanely good grub that's being peddled from Denver's pavement.
On any given afternoon during the work week, Clevenger dispatches pig in all guises: pork belly, pork cheeks, pulled pork slathered with barbecue sauce and heaped with slaw, grilled macaroni and cheese punctuated with pig, and, on occasion, posole, which -- dare I suggest it -- stands alone in a city where posole is gaining momentum. It's an indelible bowl of New Mexican warmth, studded with hominy, aromatic with onions, Mexican oregano, garlic and a whisper of orange, tinted a ruddy complexion from the red chile, which is full of deep flavor rather than sear, and packed with stewed pork. Even without the requisite garnishes -- lime wedges, ribbons of radish and verdant cilantro leaves -- it's still stupendous.
Hungry for more? All the dishes in our countdown are linked below:
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
No. 100: Italian wedding soup from the Squeaky Bean No. 99: American Classic Burger (and fries) from Tarbell's No. 98: E's clam linguini from Mangiamo Pronto No. 97: Queso a la plancha taco from the Pinche Tacos wagon No. 96: Prosciutto-wrapped jalapeño poppers from Tony's Market No. 95: Fried chicken from the Pinyon No. 94: Seafood soup from Farro
In late 2009, we embarked on a culinary journey that took us through our favorite dishes in the Mile High City -- one hundred, to be exact -- as a precursor to the Best of Denver issue. Now we're back with round two, counting down (in no particular order) a hundred more of our favorite Denver dishes in a list that, by our imperfect calculations, should be wrapped up by the time the Best of Denver 2011 hits the streets on March 31. In the meantime, if there's a dish you think we need to try, tell us about it in the comments section below, or shoot us an e-mail at firstname.lastname@example.org.