Ingredients
- Serve hot with corn bread. Makes 6 servings.
- 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
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.
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Submitted 6/13/05.
Source: Allrecipes
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
Green Chili Stew