Pork Neck Bones with Mushrooms and Potatoes
Ingredients
| 4 lbs pork neck bones, trimmed of excess fat | ||
| 4 cups chicken broth | ||
| 1 large onion, choppped | ||
| 4-5 garlic cloves, minced | ||
| 1 small can roma tomatoes, drained | ||
| 4 large potatoes, peeled | ||
| 1/2 lb button mushrooms | ||
| 2 large ribs celery, chopped | ||
| 2 bay leaves | ||
| kosher salt and black pepper to taste | ||
| 2 tbs vegetable oil |
Pork neck bones are a southern staple. When cooked low and slow they are absolutely delicious.
- Add vegetable to a large stock pot and heat using medium high heat.
- Add the onions, garlic and celery and saute for 3-4 minutes.
- Add the neck bones and saute for another 3 minutes, turning frequently.
- Add the chicken broth, making sure that the neck bones are covered. If necessary add water to cover.
- Bring to a boil then reduce heat to a simmer and simmer for about 1 and 1/2 hours.
- Add the mushrooms and potatoes and simmer for another 30 minutes.
- Season with salt and pepper, then transfer the mixture to a large baking dish.
- Cover with foil and bake in a 325 degree preheated oven for 2 hours.
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