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Pork Neck Bones

Ms. Vanilla

"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."
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3 h 5 m servings 856 cals
Original recipe yields 12 servings

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

Nutrition Facts

Per Serving: 856 calories; 33.1 g fat; 31.3 g carbohydrates; 100.6 g protein; 276 mg cholesterol; 2523 mg sodium. Full nutrition

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Delicious, thanks for sharing! I left out the vinegar, and threw in some beet and collard greens. Put everything into the pressure cooker, ready in no time.