Green Chili Stew

• 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

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place bones into a heavy roasting pan and add enough water to cover bottom of pan.
3. Cover pan with a tight fitting lid and cook until browned.
4. You may need to add more water while it is cooking so be sure to check.
5. In a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid.
6. Simmer for 5 to 6 hours.
7. Remove bones from soup, remove any meat, and place meat back into soup.
8. Once vegetables are tender, serve.

pork neck, green chiles, potatoes, tomatoes, sweet onion, stalks celery, ground cumin, chili powder, water

Taken from allrecipes.com/recipe/green-chili-stew/ (may not work)