West INdies Pepperpot Soup

Name: West INdies Pepperpot Soup
Ingredients: Serves 10; 3/4 pound salt-cured pork shoulder, diced (see Chef’s Note); 3/4 pound salt-cured beef shoulder, diced (see Chef’s Note); 2 tablespoons vegetable oil; 1 medium white onion, chopped; 4 garlic cloves, chopped; 1/4 habañero pepper, seeded and chopped (see Chef’s Note); 1 cup chopped scallions; 1 pound taro root, peeled and diced; 1 gallon Beef Stock; 2 bay leaves; 1 teaspoon chopped fresh thyme; 1 tablespoon freshly ground allspice (see Chef’s Note); 1 tablespoon freshly ground black pepper, plus more; 1 pound callaloo or collard greens, rinsed and chopped (see Chef’s Note); Salt

West INdies Pepperpot Soup was pinched from <a href="http://atasteofhistory.org/west-indies-pepperpot-soup/" target="_blank">atasteofhistory.org.</a>

INGREDIENTS

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Serves 10

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3/4 pound salt-cured pork shoulder, diced (see Chef’s Note)

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3/4 pound salt-cured beef shoulder, diced (see Chef’s Note)

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2 tablespoons vegetable oil

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1 medium white onion, chopped

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4 garlic cloves, chopped

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1/4 habañero pepper, seeded and chopped (see Chef’s Note)

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1 cup chopped scallions

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1 pound taro root, peeled and diced

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1 gallon Beef Stock

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2 bay leaves

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1 teaspoon chopped fresh thyme

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1 tablespoon freshly ground allspice (see Chef’s Note)

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1 tablespoon freshly ground black pepper, plus more

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1 pound callaloo or collard greens, rinsed and chopped (see Chef’s Note)

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Salt

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