Backbone Stew

Ingredients

• 5 lbs pork backbone (have butcher cut into 2" squares)
• Black pepper, white pepper, red pepper and salt to taste
• 1½ C water
• 1 C oil
• 2½ 2-inch pieces lemon peel
• 2 onions chopped
• 1 can Rotel tomatoes
• 2 bell peppers chopped
• 3 ribs celery chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 7 C chicken stock

Directions

1. Season Meat: Mix dry seasonings and sprinkle over the meat. Add any remaining seasoning to the flour.
2. Brown Meat: Heat oil and brown meat on all sides. Remove meat, leaving ½ C oil in the pot.
3. Make Roux: Add flour to the oil and cook, stirring, until a golden-brown roux forms.
4. Add Trinity: Stir in onions, bell pepper, and celery; cook until wilted.
5. Simmer: Heat chicken broth in a separate pot, then add to the roux along with Rotel tomatoes and lemon peels. Simmer about 1 hour, stirring occasionally. Add 1 cup water if the stew becomes too thick.
6. Serve: Spoon over hot cooked rice.

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