Green Chile Soup 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 Preheat oven to 400 degrees F (200 degrees C). 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. In a large stock pot, combine browned bones, chiles, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours. Remove bones from soup, remove any meat, and place meat back into soup. Serve when vegetables are tender.