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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

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

Directions

Step 1

Rinse the pork neckbones thoroughly under cold water and pat them dry with a paper towel.

Step 2

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

Sear the neckbones in batches to brown them on all sides, about 2-3 minutes per side. Remove from the pot and set aside.

Step 4

Peel and dice the onion. Mince the garlic cloves.

Step 5

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.

Step 6

Pour the chicken broth and water into the pot, scraping the bottom with a wooden spoon to deglaze and incorporate the browned bits.

Step 7

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.

Step 8

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.

Step 9

While the neckbones cook, peel the potatoes and cut them into large chunks (about 1.5-inch pieces).

Step 10

After the neckbones are tender, add the potatoes to the pot and stir them gently to combine.

Step 11

Simmer for an additional 25-30 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 12

Taste the broth and adjust the seasoning with more salt or pepper if necessary.

Step 13

Serve hot, ensuring each bowl gets a generous portion of both neckbones and potatoes, along with some of the flavorful broth.

Nutrition Facts

Serving size	5033.3 grams (5033.3g)

Amount per serving	% Daily Value*
Calories	5307

Total Fat 299.20g	384%
Saturated Fat 99.20g	496%
Polyunsaturated Fat 16.80g
Cholesterol 953mg	318%
Sodium 6873mg	299%
Total Carbohydrate 362.90g	132%
Dietary Fiber 31.10g	111%
Total Sugars 30.40g
Protein 298.50g	597%

Vitamin D 0IU	0%
Calcium 602mg	46%
Iron 40mg	221%
Potassium 12830mg	273%

*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.

Source of Calories

Fat: 50.4%

Protein: 22.4%

Carbs: 27.2%