 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This is a flavorful, mildly spicy, Southwestern stew. Serve hot with corn bread. Ingredients:
1 1/2 pounds pork neck bones |
2 (7 ounce) cans diced green chiles |
2 pounds potatoes, cubed |
28 ounces chopped stewed tomatoes |
1 large sweet onion, cubed |
3 stalks celery, chopped |
1 teaspoon ground cumin |
2 tablespoons chili powder |
4 cups water |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Place bones into a heavy roasting pan and add enough water to cover bottom of pan. Cover pan with a tight fitting lid and cook until browned. You may need to add more water while it is cooking so be sure to check.
2. In a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.
3. Remove bones from soup, remove any meat, and place meat back into soup. Once vegetables are tender, serve.
|
|