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6 servings
Ingredients:
1 1/2 pounds pork neck bones2 (7 ounce) cans diced green chiles2 pounds potatoes, cubed28 ounces chopped stewed tomatoes1 large sweet onion, cubed3 stalks celery, chopped1 teaspoon ground cumin2 tablespoons chili powder4 cups water
Instructions:
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.In a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.Remove bones from soup, remove any meat, and place meat back into soup. Once vegetables are tender, serve.
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