|
green Chile Soup 1 1/2 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 Oven To 400 Degrees F (200 Degrees C). place Bones Into A Heavy Roasting Pan And Add Enough Water To Cover Bottom Of Pan. Cover Pan With A Tight Fitting Lid And Cook Until Browned. You May Need To Add More Water While It Is Cooking. in A Large Stock Pot, Combine Browned Bones, Chiles, Potatoes, Tomatoes, Onion, Celery, Cumin, Chili Pepper And Liquid. Simmer For 5 To 6 Hours. remove Bones From Soup, Remove Any Meat, And Place Meat Back Into Soup. Serve When Vegetables Are Tender. |
|
