Type what you have

Ingredients

• ✓ pork neck bone
• green chile
• potato
• tomato
• sweet onion
• celery
• cumin
• chili powder
• water

Instructions

1. 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. 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. 3 Remove bones from soup, remove any meat, and place meat back into soup. Once vegetables are tender, serve.

By Wendy

Ingredients

• ✓ pork neck bone
• water
• potato
• tomato
• onion
• carrot
• sugar
• salt

Instructions

1. 1 Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain.
2. 2 Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.

By Angela

Ingredients

• ✓ pork neck bone
• onion
• garlic
• salt
• thyme
• water
• white vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Place neck bones, onion, and garlic into a slow cooker.
3. 3 Sprinkle with salt and thyme, then pour in water and vinegar.
4. 4 Cover and cook on High until the meat is tender, about 4 hours.

By CasSandra Brown

Ingredients

• ✓ pork neck bone
• green split pea
• olive oil
• onion
• carrot
• celery
• garlic
• chicken broth
• bay leaf
• black pepper
• thyme
• ham

Instructions

1. 1 Place the split peas into a large container and cover with several inches of cool water; let stand for at least 3 hours. Rinse peas until the water runs clear; drain.
2. 2 Heat olive oil in a large skillet over medium-high heat. Saute onion, carrots, and celery in hot oil until soft, 8 to 12 minutes. Add garlic and saute until fragrant, about 1 minute.
3. 3 Combine peas, onion mixture, 6 cups chicken broth, bay leaf, black pepper, and thyme together in a large pot. Stir neck bones into chicken broth mixture, adding more chicken broth as necessary to cover bones completely. Bring mixture to a boil, reduce heat to medium-low, cover the pot, and simmer until peas have dissolved and meat is falling from the bones, 2 to 3 hours. Transfer bones to a plate to cool.
4. 4 Stir cubed ham into soup. When neck bones are cool enough to handle, remove remaining meat from the bones; discard bones and stir meat into soup. Continue to simmer until ham and meat are heated through, about 5 minutes.

By Raccoon

Ingredients

• ✓ pork neck bone
• onion
• garlic
• water
• white vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Sprinkle 3/4 of the chopped onions and 3/4 of the chopped garlic into the bottom of a roasting pan; pour in water and vinegar. Season neck bones with salt and pepper and place in the roasting pan. Sprinkle remaining onions and garlic over top and cover the roasting pan tightly with aluminum foil.
3. 3 Bake in the preheated oven for 2 hours, basting every 30 minutes and recovering with the foil every time you baste.
4. 4 Remove the foil and continue cooking until neck bones are golden brown, about 45 more minutes.

By KERYNE

Ingredients

• ✓ pork neck bone
• apple cider vinegar
• apple cider
• brown sugar
• mustard seed
• dijon mustard
• tomato paste
• salt
• black pepper

Instructions

1. 1 Combine cider vinegar, cider, brown sugar, mustard seed, Dijon, tomato paste, salt, pepper, and neck bones in a heavy-bottomed saucepan over medium heat. Simmer until sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard neck bones. Use immediately or cool to room temperature.

By go_vikes

Ingredients

• ✓ pork neck bone
• black pepper
• adobo seasoning
• thyme
• water
• red cooking wine
• vinegar
• cilantro
• basil
• onion
• green bell pepper
• garlic
• potato

Instructions

1. 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. 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. 3 Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.

By Ms Vanilla

Ingredients

• ✓ pork neck bone
• kosher salt
• black pepper
• olive oil
• turkey sausage
• onion
• garlic
• tomato paste
• tomato puree
• tomato
• water
• white sugar
• bay leaf
• basil
• oregano
• meatball

Instructions

1. 1 Gather all ingredients.
2. 2 Sprinkle neck bones on all sides with salt and pepper.
3. 3 Heat 4 teaspoons oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Place neck bones in the pot and cook for 6 minutes, flipping halfway through. Transfer to a plate.
4. 4 Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.
5. 5 Add onion to the drippings and season with salt. Cook, stirring often, until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.
6. 6 Add tomato puree and crushed tomatoes, than add water and sugar; cook, stirring constantly, until smooth. Add bay leaf. Rub basil and oregano between your fingers to release the aroma and add to the sauce.
7. 7 Slice sausages into large chunks and return to the pot with the neck bones; bring to a simmer, stirring occasionally. Add meatballs, reduce heat to low, and simmer, stirring occasionally, for 4 to 6 hours.
8. 8 Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce.
9. 9 Serve and enjoy!

By Nicole McLaughlin

Ingredients

• ✓ pork neck bone
• garlic powder
• onion powder
• cayenne pepper
• sage
• nutmeg
• seasoned salt
• salt
• pepper
• olive oil
• onion
• red bell pepper
• lima bean
• water

Instructions

1. 1 Combine the garlic powder, onion powder, cayenne pepper, sage, nutmeg, seasoned salt, salt, and pepper in a small bowl. Rub 3/4 of this mixture into the pork neck bones; set the neck bones and remaining seasoning aside.
2. 2 Heat the olive oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the neck bones; reduce heat to low, and cover. Cook, stirring occasionally, for 1 hour, adding water as needed to keep the meat and vegetables from scorching.
3. 3 Meanwhile, place the lima beans into a large pot and pour in 8 cups of water; bring to a boil over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
4. 4 After the beans have stood for 1 hour, drain and rinse. Return the beans to the pot, and pour in 2 cups of water. Bring to a boil over high heat, then stir in the pork and vegetables, and the remaining spice mixture. Reduce heat, cover, and simmer until the lima beans are tender, and the pork is falling off the bones, about 30 minutes.

By CRB

Ingredients

• ✓ pork neck bone
• red wine
• mild sausage
• turkey sausage
• pepper
• salt
• milk
• egg
• bread crumb
• ground beef
• garlic powder
• flat leaf parsley
• tomato
• tomato
• garlic
• onion
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute onion and garlic until onion is soft and translucent. Pour in crushed tomatoes and whole tomatoes. As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot. Season with 1/4 cup of the parsley and 1 teaspoon garlic powder. Cover, and reduce heat to low.
2. 2 In a large bowl, mix the ground beef chuck, breadcrumbs, 1 teaspoon garlic powder, 1/8 cup parsley, egg, milk, and salt and pepper to taste. Mix ingredients with your hands until well blended. Form into small, golf ball-size meatballs. Slice all of the sausage links but one hot and one mild link into 1/2 inch chunks.
3. 3 Heat 2 tablespoons in a large skillet over medium heat. The oil should be slightly smoking. Slice open the remaining links of hot and mild sausage, and crumble into the pan. Saute, continually breaking up the pieces, until they are all golden brown. Transfer to the sauce. Brown the meatballs, chopped sausage links, and pork bones on all sides until they are a deep golden brown. You may need to do this in stages, and continually transfer into the sauce when browned. Drain excess fat.
4. 4 Pour the red wine into the skillet and deglaze all of the brown chunks on the bottom of the pan. Let the wine reduce to about half, then transfer into the sauce. Frequently stir, and season with salt and pepper to taste for about another hour after the last meat has been transferred into the pan. Finish by stirring the remaining fresh parsley into the sauce. Spoon sauce over your favorite pasta and serve the meat on a separate plate.

By Flocco

Ingredients

• ✓ pork neck bone
• lime
• onion
• cabbage
• lettuce
• white hominy
• water
• cumin
• oregano
• garlic
• guajillo chile
• tomato
• salt
• garlic
• water
• pork loin
• pork shoulder

Instructions

1. 1 Place pork shoulder, pork loin, and pork neck bones in a large pot; cover with water. Add 1 head of garlic and salt; bring to a boil, reduce heat, and simmer until meat is tender and cooked through, about 1 hour. Stir in hominy; bring to a boil and simmer for 20 minutes.
2. 2 Meanwhile, place tomato and guajillo chiles in a pot; add enough water to cover and bring to a boil. Cook until chiles have softened, about 15 minutes; drain.
3. 3 Place tomato and chiles, 1 clove garlic, oregano, cumin, and salt in a blender; add 2 cups water and blend until smooth. Strain mixture through a fine-mesh sieve; set chile sauce aside.
4. 4 Transfer pork to a work surface; shred with 2 forks. Discard pork bones and garlic.
5. 5 Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.
6. 6 Divide pozole among serving bowls. Top with shredded cabbage and onion; serve lime wedges on the side.

By Consuelo Aguilar

Ingredients

• ✓ pork neck bone
• kale
• ham
• salt
• green chile pepper
• tomato
• cayenne pepper
• black pepper
• cumin
• thyme
• bay leaf
• water
• garlic
• carrot
• celery
• onion
• bacon
• black-eyed pea

Instructions

1. 1 Place black-eyed peas into a large container and cover with several inches of cool water; let stand, 8 hours to overnight. Drain and set aside.
2. 2 Cook pork neck bones and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes. Add onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
3. 3 Pour cold water and black-eyed peas into pork mixture; increase heat to high. Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper; bring to a simmer. Reduce heat to low, cover, and simmer for 45 minutes.
4. 4 Stir in tomatoes with green chile peppers and salt. Simmer uncovered until beans are tender, about 40 minutes.
5. 5 Remove neck bones; separate any meat from bones, return meat to the Dutch oven, and discard bones.
6. 6 Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.

By John Mitzewich

Ingredients

• ✓ pork neck bone
• white rice
• salt
• bay leaf
• chicken broth
• red kidney bean
• garlic
• black pepper
• cajun seasoning
• cayenne pepper
• oregano
• garlic powder
• thyme
• white pepper
• onion
• celery
• green pepper
• bacon
• olive oil

Instructions

1. 1 Turn on a multifunctional pressure cooker, such as Instant Pot, and select the Sauté function. Add olive oil. Add bacon and pork neck bones to hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion; cook and stir for 1 to 2 minutes. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Mix in garlic and continue cooking until onion is translucent, 2 to 3 minutes.
2. 2 Mix kidney beans, chicken broth, salt, and bay leaves into vegetables in the pot; stir well to combine. Cancel Sauté mode and return meat to the pot. Close and lock the lid. Set vent to Sealing. Select High pressure, according to the manufacturer's instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method, according to the manufacturer's instructions, about 10 minutes. Move the valve to the venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid.
4. 4 Remove pork bones from the pot. Use a fork to separate meat from bones and return meat back to the pot. Mix well. Serve with white rice.

By Diana71

Ingredients

• ✓ pork neck bone
• pasta
• pepper
• salt
• basil
• parsley
• cinnamon
• bay leaf
• red wine
• tomato
• tomato paste
• beef brisket
• sweet sausage
• garlic
• onion
• olive oil
• black pepper
• salt
• parsley
• romano cheese
• egg
• ground beef
• water
• milk
• white bread

Instructions

1. 1 To make the meatballs: Combine bread and milk in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, salt, and pepper; form into meatballs and place into the freezer to firm up.
2. 2 To make the sauce: Heat 3 tablespoons olive oil in a large pot over medium heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.
3. 3 Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.
4. 4 When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.
5. 5 Heat remaining 1 tablespoon olive oil in a large skillet; Brown meatballs and remaining sausage links in batches. Add to sauce and simmer for 1 hour.
6. 6 When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
7. 7 Remove pork neck bones from the sauce; discard. Serve meatballs and sauce over hot pasta.

By PETEIYC

Ingredients

• ✓ pork neck bone
• olive oil
• parmesan cheese
• egg
• flat leaf parsley
• milk
• ground pork
• bread crumb
• ground beef
• white sugar
• turkey sausage
• olive oil
• black pepper
• salt
• tomato
• water
• tomato paste
• garlic
• onion
• red pepper flakes
• mint
• basil
• lamb shank
• beef rib
• beef chuck
• pork rib
• olive oil

Instructions

1. 1 Heat 1/4 cup olive oil in a stockpot over medium heat; add neck bones, pork rib, beef chuck, beef rib, and lamb shank. Cook, flipping often, until browned on all sides, 7 to 10 minutes; transfer to a large bowl.
2. 2 Add 1/4 cup olive oil to the same stockpot over medium heat; add 1 pinch each basil, mint, and red pepper flakes. Add onion; cook and stir until translucent, about 5 minutes. Add 1 clove minced garlic; cook and stir 1 minute. Stir in tomato paste until incorporated. Add water and crushed tomatoes; bring to a low boil. Add remaining 2 pinches each basil, mint, and red pepper flakes; season with salt and black pepper.
3. 3 Return browned meats to stockpot; bring to a simmer and cook 2 1/2 hours, stirring every 15 minutes. Remove and discard neck bones.
4. 4 Heat 2 tablespoons olive oil in a skillet over medium heat; crumble in Italian sausage. Cook and stir until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir sausage and sugar into tomato sauce; heat to a simmer and cook 1 1/2 hours.
5. 5 Combine ground beef, bread crumbs, ground pork, milk, parsley, eggs, Parmesan cheese, and remaining 1 clove minced garlic in a large bowl with your hands until evenly mixed; shape into 2-inch meatballs.
6. 6 Heat 1 1/2 teaspoons oil in a skillet over medium heat. Add meatballs; cook until evenly browned, 5 to 7 minutes.
7. 7 Add meatballs to tomato sauce; simmer for 1 hour, adding water as needed to keep sauce from becoming too thick. Let sit off heat 2 to 3 minutes. Skim and discard any fat from top of sauce.

By owensjo