Pork Neck Bones

• 9 pounds pork neck bones
• 2 1/2 teaspoons ground black pepper
• 2 1/2 teaspoons adobo seasoning
• 1 teaspoon thyme
• water
• 2 cups red cooking wine
• 1/2 cup vinegar
• 1/2 cup chopped cilantro
• 1/2 cup chopped fresh basil
• 2 white onions, sliced
• 2 green bell peppers, seeded and cut into strips
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed

1. Place pork neck bones in a large bowl; season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.
2. Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil. Add pork neck bones. Reduce heat to low and cook, stirring occasionally, for 1 hour.
3. Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.

pork neck, ground black pepper, thyme, water, red cooking wine, vinegar, cilantro, fresh basil, white onions, green bell peppers, garlic, potatoes

Taken from www.allrecipes.com/recipe/255080/pork-neck-bones/ (may not work)