Green Chile Soup

Recipe Ingredients

  • 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. Heat 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. Cover pan with a tight fitting lid and cook until browned. You may need to add more water while it is cooking.
  3. In a large stock pot, combine browned bones, chiles, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.
  4. Remove bones from soup, remove any meat, and place meat back into soup.
  5. Serve when vegetables are tender.

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