Neckbones and Taters
Experience the comforting, down-home flavors of 'Neckbones and Taters,' a soul-satisfying one-pot meal that captures the heart of Southern cooking. This rustic recipe combines tender, slow-simmered pork neckbones with hearty chunks of russet potatoes, all bathed in a savory, seasoned broth infused with onion, garlic, paprika, and thyme. The neckbones are seared to golden perfection before simmering low and slow alongside aromatics and bay leaves, creating a dish that’s packed with rich, meaty flavor. The potatoes absorb the fragrant broth, softening into melt-in-your-mouth bites that perfectly complement the fall-off-the-bone pork. Ideal for weeknight family meals or cozy gatherings, this recipe is a budget-friendly yet delicious way to enjoy a traditional Southern classic. Serve it piping hot for a wholesome, stick-to-your-ribs dinner that nourishes the soul as much as the body.
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Recipe Information
Ingredients
- 3 lbs pork neckbones
- 5 large russet potatoes
- 1 large onion
- 4 cloves garlic
- 6 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 2 tablespoons vegetable oil
- 2 cups water
Instructions
Rinse the pork neckbones thoroughly under cold water and pat them dry with a paper towel.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the neckbones in batches to brown them on all sides, about 2-3 minutes per side. Remove from the pot and set aside.
Peel and dice the onion. Mince the garlic cloves.
Add the diced onions to the pot and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly.
Pour the chicken broth and water into the pot, scraping the bottom with a wooden spoon to deglaze and incorporate the browned bits.
Return the neckbones to the pot and bring the liquid to a gentle boil. Add the salt, black pepper, paprika, dried thyme, and bay leaves.
Reduce the heat to low, cover the pot with a lid, and simmer for 1.5 to 2 hours, or until the neckbones are tender and falling off the bone.
While the neckbones cook, peel the potatoes and cut them into large chunks (about 1.5-inch pieces).
After the neckbones are tender, add the potatoes to the pot and stir them gently to combine.
Simmer for an additional 25-30 minutes, or until the potatoes are tender and easily pierced with a fork.
Taste the broth and adjust the seasoning with more salt or pepper if necessary.
Serve hot, ensuring each bowl gets a generous portion of both neckbones and potatoes, along with some of the flavorful broth.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 65% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1057 mg | 46% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.1 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1998 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
