Southern Pork Neck Bone Stew
Slow-simmered pork neck bones with root vegetables and warm spices—a classic Southern comfort stew that builds deep flavor over time. Tender, savory, and perfect over rice or with cornbread.
- Total time
- 90 min
- Servings
- 6
- Calories
- 385
- Protein
- 42g
Ingredients
- 2.5 lbs pork neck bones
- 4 medium carrots
- 3 whole celery stalks
- 1 large yellow onion
- 6 cups chicken broth
- 2 whole bay leaves
- 4 sprigs fresh thyme (or 1 tsp dried)
- 1 to taste salt and black pepper
- 2 tbsp olive oil
Instructions
- 1
Pat neck bones dry with paper towels. Season generously with salt and pepper.
- 2
Chop carrots into 1-inch rounds. Slice celery into 1-inch pieces. Chop onion into chunks.
- 3
Heat oil in a heavy pot over medium-high until shimmering, about 2 minutes.
- 4
Working in batches, sear neck bones 3 minutes per side without moving until golden. Transfer to a plate.
- 5
Add onion, carrots, and celery to the pot. Sauté, stirring occasionally, until edges soften, about 5 minutes.
- 6
Pour broth into the pot, scraping the bottom with a wooden spoon to release browned bits.
- 7
Return neck bones to the pot. Add bay leaves and thyme. Bring to a simmer.
- 8
Reduce heat to low. Cover and simmer gently for 60 minutes until meat is tender and pulls easily from bone.
- 9
Taste and adjust salt and pepper. Remove bay leaves and thyme sprigs.
- 10
Ladle into bowls and serve hot with cornbread or over white rice.
Tools you’ll need
- large heavy-bottomed pot (5-6 quarts)
- cutting board
- chef's knife
- wooden spoon
- paper towels
- ladle
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