Recipe courtesy of Coleen Montoya
Bone Stew (or Posole)
- Level: Easy
- Yield: 6 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 121
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 19
- Cholesterol
- 56
- Sodium
- 71
- Total: 3 hr 5 min
- Prep: 5 min
- Cook: 3 hr
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)
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.