Instructions:
- Start by preparing your smoked neck bones. You can find smoked neck bones at many butcher shops or grocery stores. They add a rich smoky flavor to the dish. If your neck bones are extremely salty, you may want to soak them in water for a few hours or overnight to reduce the saltiness, changing the water a few times.
- In a large pot or Dutch oven, heat a small amount of cooking oil over medium heat (optional). Add the chopped onions and minced garlic. Sauté them until they become translucent and fragrant.
- Add the smoked neck bones to the pot and continue to cook for a few minutes, allowing them to brown slightly and release some of their flavor.
- Add the peeled and chunked potatoes to the pot, followed by the bay leaf. Stir everything together to combine.
- Pour in enough water or chicken broth to cover the neck bones and potatoes. The amount of liquid you use will depend on your pot size and personal preference. If you like a thicker stew, use less liquid; for a thinner soup-like consistency, use more liquid.
- Season the mixture with salt and black pepper to taste. Be mindful of the salt because smoked neck bones can already be quite salty.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 1 to 1.5 hours, or until the neck bones are tender and the potatoes are cooked through. Stir occasionally to prevent sticking and to distribute the flavors.
- Once everything is tender and the flavors have melded together, taste the stew and adjust the seasoning if needed. You can add more salt and pepper if necessary.
- Remove the bay leaf and serve your smoked neck bones with potatoes hot. It’s a comforting and hearty dish that’s perfect for a cold day.
You can also customize this recipe by adding vegetables like carrots or greens for extra flavor and nutrition. Enjoy your smoked neck bones with potatoes!