West Indies Pepper Pot Soup

Recipe Ingredients

3/4 lb	340g / 11oz	Salt-cured pork shoulder - diced
3/4 lb	340g / 11oz	Salt-cured beef shoulder - diced
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	White onion - chopped (medium)
4		Garlic cloves - chopped
1/4		Scotch bonnet pepper - seeded, chopped
1		Scallions - chopped
1 lb	454g / 16oz	Taro root - peeled, diced
4		Chicken stock
2		Bay leaves
1 teaspoon	5ml	Chopped fresh thyme
2 teaspoons	10ml	Ground allspice
1 tablespoon	15ml	Freshly-ground black pepper
1 lb	454g / 16oz	Callaloo or collard greens - rinsed, chopped
		Salt - to taste

Recipe Instructions

In a large stockpot, saute the pork and beef in the oil over high heat for 10 minutes, until brown. Add the onion, garlic, and Scotch bonnet pepper; saute for 3 to 5 minutes, until the onion is translucent. Add the scallions and saute for 3 minutes. Add the taro root and saute 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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9650) - from the TV FOOD - NETWORK

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