Meat Stock for SouthWest food.
Meat: Beef bones, chicken bones from thighs last week, one split pig foot (made menudo yesterday...story and pictures on Saturday).
Vegetable matter: celery, onion and garlic peels, carrot tops (the usual)
Sweet potato ends
Thick stems from mustard greens
Woody asparagus stalks
Tomato stem-ends and seeds
The peels and ends from roasting some Anaheim peppers last week.
Chayote squash cores
The way I make stock can be found here.