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- 1.5 pounds pork neck bones
- 2 (7 ounce) cans diced green chiles
- 2 pounds potatoes, cubed
- 28 ounces chopped stewed tomatoes
- 1 large sweet onion, cubed
- 3 stalks celery, chopped
- 1 teaspoon ground cumin
- 2 tablespoons chili powder
- 4 cups water
- Preheat the oven to 400°F (200°C). Place bones in a heavy roasting pan and add water to cover the bottom. Cover with a tight lid and cook until browned, checking occasionally and adding more water if needed.
- Combine browned beef bones, spicy chilies, potatoes, juicy tomatoes, onions, celery, aromatic cumin, fiery chili pepper, and flavorful liquid in a large stock pot. Allow the mixture to simmer for 5 to 6 hours.
- After skimming the bones from the soup, separate any meat, then return the meat to the pot. Once the vegetables are tender, it's ready to serve.
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