(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Growing up, my grandma's neckbone stew was always a comforting favorite. I've tweaked her recipe over time, perfecting this hearty, soul-warming dish. Rich, tender meat falls off bones, mingling with chunky veggies in a savory broth. Perfect for chilly evenings or when you're craving something deeply satisfying. This stew takes time, but minimal effort - just let flavors meld while simmering. Trust me, your patience will be rewarded with bowls of pure comfort.
Ingredients for Delicious Neckbone Stew
- Pork neckbones: Rich in flavor and collagen, they add depth to the stew and become tender with slow cooking.
- Onion: Provides a savory base flavor and sweetness when caramelized, enhancing the overall taste of the stew.
- Garlic: Adds a pungent aroma and robust flavor, complementing the pork and vegetables in the stew.
- Chicken broth: Infuses the stew with savory notes and adds moisture to prevent it from becoming too thick.
- Canned diced tomatoes: Brings acidity and a hint of sweetness, balancing the richness of the pork and vegetables.
- Potatoes: Act as a natural thickener and add heartiness to the stew, soaking up the flavors of the broth.
- Carrots: Provide natural sweetness and a pop of color, adding texture and nutrients to the stew.
Read more: Pollack Stew
Essential Tools for Making Neckbone Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Knife: Needed for chopping the onion, garlic, and preparing the vegetables for the stew.
- Cutting board: Provides a stable surface for chopping and prepping ingredients safely.
Neckbone Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Pork neckbones
- 1 large Onion chopped
- 3 cloves Garlic minced
- 3 cups Chicken broth
- 2 cups Diced tomatoes canned
- 2 cups Potatoes peeled and cubed
- 2 cups Carrots sliced
- 1 tsp Salt to taste
- 0.5 tsp Black pepper to taste
- 1 tsp Paprika
Read more: Mulligatawny Stew
Instructions:
- 1. Rinse the pork neckbones under cold water and pat dry.
- 2. In a large pot, heat some oil over medium heat. Add the neckbones and brown on all sides.
- 3. Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent.
- 4. Pour in the chicken broth and diced tomatoes. Bring to a boil.
- 5. Add the potatoes, carrots, salt, pepper, and paprika. Reduce heat to low and simmer for about 2 hours, or until the meat is tender and the vegetables are cooked through.
- 6. Taste and adjust seasoning if necessary. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Pozole Stew Recipe
Tips for Making Neckbone Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as instructed and let it cool completely.
- Store it in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer it to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Pork neckbones are a great source of collagen, which helps create a rich and flavorful broth when cooked low and slow in stews like this one.
0 thoughts on “Neckbone Stew Recipe”