Bone Stew (or Posole)

Recipe courtesy of Coleen Montoya

Show: FoodNation with Bobby Flay

Episode: Albuquerque Native American

Bone Stew (or Posole)

Name: Bone Stew (or Posole)
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT3H5M0.000S
Yield: 6 quarts
Cuisine: american
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)

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Level: Easy
Total: 3 hr 5 min

Prep: 5 min
Cook: 3 hr

Yield: 6 quarts

Level: Easy
Total: 3 hr 5 min

Prep: 5 min
Cook: 3 hr

Yield: 6 quarts

Ingredients

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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)

Directions

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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Show: FoodNation with Bobby Flay

Episode: Albuquerque Native American

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Bone Stew (or Posole)

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