Posole (Red Chile, Pork, and Dried Corn Stew) - Fiery Foods & Barbecue Central

Ingredients

• 8 ounces dry posole
• 1 ½ pounds thick-cut pork chops, fat removed, cubed, bones reserved
• 2 tablespoons vegetable oil (if needed)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 quart pork or chicken broth
• 1 teaspoon dried oregano, Mexican preferred
• 3 cups Chile Colorado Sauce (recipe above)
• Salt to taste