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Native American: Bone Stew (or Posole)




Source of Recipe


Coleen Montoya


List of Ingredients




7 pounds bones with meat (pork ribs, neck bones and ox tails)
2 cups blended dry red chiles, stemmed and seeded
1 cup dried roasted corn (chicos)



Recipe



In a large pot put bones, chile and corn. Cover with water to the top of the pot. Bring to a boil, reduce heat to medium and cook for 3 hours. Keep adding liquid as it evaporates to keep the bones covered.

YIELD: 6 Quarts