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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)
Method
- 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.
