4-5 pounds pork neck bones
1 medium onion sliced
3 stalks of celery chopped
3 cloves garlic chopped
2 T all purpose seasoning
3 T olive oil
3 T of sofrito
2 Bay Leaves
4 cup Water (I prefer broth)
2 cup red potato, chopped
1 cup carrot, chopped
Season both sides of neck bones with all purpose seasoning.
In 1 Tbsp of olive oil, brown neck bones on both sides. Working in batches when finished, transfer to a bowl and set aside.
In 2 Tbsp olive oil, sauté onions, celery, garlic until fragrant. Add sofrito and scrape the bottom of the pan removing the brown bits. Add broth and return neck bones to the pot.
Set to pressure cook for 20 minutes, release steam and add potatoes, carrots and remaining onions. Salt and Pepper to taste.
Pressure cook for another 10 minutes or until potatoes are tender.
Simple Sofrito (onion, bell peppers, garlic, cilantro, tomatoes, olive oil, salt and blend until smooth).