Post by Okwes on Jun 10, 2006 11:02:00 GMT -5
NM Pueblo Bone Soup
Posted by: "Phil" goldpnr@yahoo.com phil_innm
Thu Jun 8, 2006 9:20 am (PST)
Start with some bone pieces, meat still attached (Pork rib tips good).
Maybe 3 pounds. Adjust to your personal preference.
Go out to the corn field after harvest and gather up some dried corn
still on the cob, maybe 15 ears.
Scorch the corn still on the cob in the coals of your campofire till
just the tips are browned or blackened, then scrape off the scorched
tips with your knife. This takes some effort, but be thorough. You
only want to take off the burnt area, leaving the rest of the kernals
insides exposed. Then take two cobs and twists/rub them together to
remove the kernals from the cobs.
Take a half dozen or so hot (flavor, not temp) red chiles and ground
them in your mortar/pestle till a powder. Add water to gruel
consistancy.
Into your kettle/ clay pot, along with the bone tips, put the corn,
the red chile sauce, a sprinkling of salt, cover with water plus maybe
an inch or two, and simmer on the campfire for 4 hours. Check your
water level as you cook, to keep everything covered. Don't boil, just
low amd slow cook at a simmer. You can add other herbs if you wish.
Remove from fire, serve with squaw bread and enjoy.
Phil
Posted by: "Phil" goldpnr@yahoo.com phil_innm
Thu Jun 8, 2006 9:20 am (PST)
Start with some bone pieces, meat still attached (Pork rib tips good).
Maybe 3 pounds. Adjust to your personal preference.
Go out to the corn field after harvest and gather up some dried corn
still on the cob, maybe 15 ears.
Scorch the corn still on the cob in the coals of your campofire till
just the tips are browned or blackened, then scrape off the scorched
tips with your knife. This takes some effort, but be thorough. You
only want to take off the burnt area, leaving the rest of the kernals
insides exposed. Then take two cobs and twists/rub them together to
remove the kernals from the cobs.
Take a half dozen or so hot (flavor, not temp) red chiles and ground
them in your mortar/pestle till a powder. Add water to gruel
consistancy.
Into your kettle/ clay pot, along with the bone tips, put the corn,
the red chile sauce, a sprinkling of salt, cover with water plus maybe
an inch or two, and simmer on the campfire for 4 hours. Check your
water level as you cook, to keep everything covered. Don't boil, just
low amd slow cook at a simmer. You can add other herbs if you wish.
Remove from fire, serve with squaw bread and enjoy.
Phil