Ingredients

• 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

Instructions

1. 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 so be sure to check.
2. In a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.
3. Remove bones from soup, remove any meat, and place meat back into soup. Once vegetables are tender, serve.