Pork Neck Bones with Mushrooms and Potatoes


  • 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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