Description
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.
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
Instructions
- 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.
- 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.
- Stir potatoes into the pot. Cover and simmer
- stirring occasionally
- until neck bones and potatoes are tender
- about 30 minutes more.
Prep Time: 30 mins
Cook Time: 1 hr 35 mins
Total Time: 3 hrs 5 mins
Servings: 12