Pork Neck Bones recipe

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Ingredients

9 pounds pork neck bones
2 ½ teaspoons ground black pepper
2 ½ teaspoons adobo seasoning
1 teaspoon thyme
water
2 cups red cooking wine
½ cup vinegar
½ cup chopped cilantro
½ cup chopped fresh basil
2 white onions, sliced
2 green bell peppers, seeded and cut into strips
3 cloves garlic, minced
8 potatoes, peeled and cubed

Nutrition Info

855.7 calories
carbohydrate: 31.3 g
cholesterol: 276 mg
fat: 33.1 g
fiber: 3.9 g
protein: 100.6 g
saturatedFat: 11 g
servingSize: -
sodium: 2523.4 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place pork neck bones in a large bowl, season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.

  2. Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil. Add pork neck bones. Reduce heat to low and cook, stirring occasionally, for 1 hour.

  3. Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.

Recipe Yield

12 servings

Recipe Note

I was looking to try someone else's recipe for pork neck bones, but when I didn't find one I decided to add my own. A Southern keep-you-warm recipe that's great for the fall and winter or making a dollar stretch. My family loves it over rice with collard greens, corn bread, and candied yams.

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