Neck Bone, Tada, and Tomato Soup

• 1 pound fresh pork neck bone
• ½ pound smoked pork neck bone
• 214½-

Place the fresh and smoked neck bones in a large pot, half filled with warm water, and boil 15 minutes. Drain and rinse the neck bones in warm water. Return them to the pot, half filled with fresh warm water, then add the tomatoes, onion, celery, and bell pepper. Cover and boil 45 to 60 minutes, stirring occasionally, until the meat is tender. Add salt and pepper to taste, and toss in the potat