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, Cajun seasoning, Seasoned Salt, 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. Thoroughly wash neck bones under cold water, drain in a colander, and place in a large bowl.
2. Cover with apple cider vinegar and allow to soak for 30-45 minutes
3. Drain the neck bones and wash them in cold water.
4. Place them in a sheet pan and season to taste with pepper, garlic powder, onion powder, Cajun seasoning and Seasoned Salt.
5. Melt 2-3 tbs bacon grease over medium-high heat.
6. Brown the neck bones in batches and remove to a colander.
7. Once all the neck bones are browned, add the diced vegetables and cook down. Add some of the vegetable stock or white wine to deglaze the pot if it gets too dry and add the Rotel tomatoes about halfway through the process.
8. Once most of the liquid has evaporated and the vegetables having begun to fry, add the flour and mustard mixture.
9. Stir well to eliminate the raw flour taste, then add the stock and bring to a boil.
10. Add the neck bones and any liquid they have lost while waiting, bring back to a boil, reduce to a simmer and cook covered for about 2 hours.
11. Remove the lid and stir occasionally, taking special care to scrape the bottom of the pot
12. Add the greens and cook for another 10-15 minutes. 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