Neck Bones

Ingredients

• 3-4 lbs pork neck bones
• 2 package frozen greens (turnips or collards)
• 1 can Rotel tomatoes
• 3-4 onions
• 3 stalks celery
• 2 carrots
• 3 jalapenos
• 2 bell pepper
• 1-2 tbs garlic
• Pepper, garlic powder, onion powder, and Cajun seasoning, to taste
• 4-5 C vegetable stock (with vegetable scraps added)
• 1 tsp salt
• ¼ C apple cider vinegar
• ½ C all-purpose flour
• 2-3 tbs Colman's Dry mustard
• Bacon grease

Directions

1. Clean & Soak: Rinse neck bones thoroughly under cold water, drain, and place in a large bowl. Cover with apple cider vinegar and soak 30-45 minutes. Drain and rinse again.
2. Season: Spread neck bones on a sheet pan and season with pepper, garlic powder, onion powder, and Cajun seasoning.
3. Brown: Melt 2-3 tbs bacon grease in a large pot over medium-high. Brown neck bones in batches; remove to a colander.
4. Cook Vegetables: Add diced vegetables to the pot and cook until softened. Deglaze with vegetable stock or white wine if dry. Stir in Rotel tomatoes about halfway through cooking.
5. Build Base: Once most liquid has evaporated and vegetables begin to fry, add the flour-mustard mixture. Stir well to eliminate raw flour taste.
6. Simmer: Add stock, bring to a boil, then return neck bones and any collected juices to the pot. Reduce to a simmer, cover, and cook ~2 hours.
7. Uncover: Remove lid and continue cooking, stirring occasionally and scraping the bottom of the pot.
8. Finish: Add greens and cook 10-15 minutes more.
9. Serve: Serve over rice with French bread and hot sauce.

Chef's Notes

• For more spice, add the ribs and seeds of the jalapenos to the stock

The Gumbo Page