Pork Neck Bones

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.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 2 hr 5 mins
• Calories: 856 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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