Pork stocks might be rare in U. S. cookbooks because pork does not seem maintain a good flavor during the prolonged heating required to make a stock. Re-warmed leftover pork has a greater tendency to develop an unpleasant off-flavor than many other meats. Since the stock is an extract from the meat, this same off-flavor can get into the stock. Others have already pointed out it is possible to make a good pork stock, and worthwhile to try. I have had good ones and not-so-good ones. The best were those used immediately, refrigerated or given air-tight storage right after preparation. The richness is not easily blended with other foods in a soup, but chiles make the best accompaniment! Pork stock is indispensable for a good chile relleno broth. George Nelson 70431.3065@compuserve.com