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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. 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 jalapeño peppers (pickled vegetables, okra or cactus plus brine)
- 1 Tbsp. paprika
- 1 Tbsp. kosher salt
- 1 Tbsp. black pepper
- 1/2 tsp. red pepper flakes
- 2 bay leaves
- 7 oz. chipotle peppers (plus sauce)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium2040mg85% |
| Potassium1320mg38% |
| Protein10g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber17g68% |
| Sugars26g |
| Vitamin A390% |
| Vitamin C50% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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