Chile-stewed Pork Necks
I purchased a couple of pounds of pork necks from Adama Farm (via the ASN local food club). Local! Grass fed! A dollar a pound! They hung out in my freezer for a while though, while I waited for inspiration or the patience to fire up my grill. I ended up with neither, but they were thawed anyway, so I forged ahead.
I picked and trimmed the visible fat from them, and then rendered out a little more in my trusty skillet. They cooked in the slow cooker for a workday, with no seasoning other than a large can of discount green chile enchilada sauce dumped over the top.
I came home to pork bathed in a rich, brown green slurry. I poured off the broth/sauce mixture. I’ll defat it later and freeze it with a helpful label like, “pork goo. Spicy!”
I was left with what you see at left. A pile of pork, bone, meat, and an ogreish coating. Somewhere in here I started picking at them–the meat was sweet, rich, and had the lightest amount of heat.
Pork necks are way easy to pick the meat from, as long as you’re willing to toss the fat as you go. Chopsticks help.
My pile of porky goodness joined a couple of cans of black beans and some cornbread. It was a homely looking dinner, needed some green veggie on the side, but delicious and simple.
I’m looking forward to buying some more necks to play with.
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Tags: beans, neck bones, pork, slow food, stew