Huesos de cuello de cerdo braseados

Ingredientes

• 4 lbs Pork Neck bones
• 1 tbsp olive oil
• 1/2 cup Cider vinegar
• 2 cups chicken stock
• 1/2 cup water
• 1 Yellow Onion (chopped)
• 2 medium carrots (peeled and diced)
• 4 garlic cloves (diced)
• 1/2 cup pickled vegetables (jalapeño peppers, okra or cactus plus brine)
• 1 tsp paprika
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp Red pepper flakes
• 2 bay leaves
• 7 oz chipotle peppers plus sauce

Preparación

1. 1

   Clean the neck bones by rinsing them with water

2. 2

   Season the neck bones with salt and pepper.

3. 3

   Pre-heat oven to 350 degrees F.

4. 4

   Heat a dutch oven pot on medium heat. Add oil once pan is hot then brown the neck bones on all sides. Remove neck bones and set aside.

5. 5

   Add onions, garlic, and carrots and saute for 2-3 minutes. Add half the spices (salt, pepper, paprika)

6. 6

   Add stock, cider vinegar, water, bay leaves, red pepper flakes, pickled vegetables (plus a 1/4 cup of the brine), the chipotle peppers with sauce, and the remaining spices. Mix well.

7. 7

   Add the neck bones back to the pot. Bring to a boil then reduce to simmer and cover. Place in the oven and cook for 1 1/2 hours.