Musing on food and cooking ...
I don't have a recipe per se, but I imagine it could be roasted until well browned, then simmered for an hour or two with aromatics. Strain the broth, shred the bits of meat, (I assume there are bits of meat?) Sauté some onion and garlic, add green chiles, maybe a tomato and a zucchini, put the broth back in and add white hominy for a tasty posole.Or, you could add potatoes for a pork and chile stew. Either one would be tasty!
Brown it with onions, garlic, and then bake it a couple of hours with sauerkraut. Or make a broth with the bones, onions, celery, pepper, salt tomatoes and serve it over wild rice.
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