West Indies Pepper Pot Soup
- 3/4 pound salt-cured pork shoulder diced
- 3/4 pound salt-cured beef shoulder diced
- 2 tablespoons vegetable oil
- 1 medium white onion chopped
- 4 garlic cloves chopped
- 1/4 Scotch bonnet pepper seeded, chopped
- 1 bunch scallions chopped
- 1 pound taro root peeled, diced
- 4 quarts chicken stock
- 2 bay leaves
- 1 teaspoon chopped fresh thyme
- 2 teaspoons ground allspice
- 1 tablespoon freshly-ground black pepper
- 1 pound callaloo or collard greens rinsed, chopped
- Salt to taste
In a large stockpot, sauté the pork and beef in the oil over high heat for 10 minutes, until brown. Add the onion, garlic, and Scotch bonnet pepper; sauté for 3 to 5 minutes, until the onion is translucent. Add the scallions and sauté for 3 minutes. Add the taro root and sauté for 3 to 5 minutes more, until translucent.
Add the chicken stock, bay leaves, thyme, allspice, and ground pepper. Bring to a boil over high heat. Reduce the heat to medium and cook about 30 minutes, until the meat and taro root are tender.
Stir in the callaloo. Reduce the heat and simmer about 5 minutes, until wilted. Season with salt and pepper to taste. Serve in a tureen or divide among individual soup bowls.
This recipe yields 10 servings.