Bone Stew (or Posole)
- 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)
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.
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Coleen Montoya