MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pepper Pot
Categories: Beef, Pork, Chilies, Vegetables, Herbs
Yield: 10 Servings

12 oz Pork shoulder
12 oz Beef shoulder
Salt
2 tb Oil
4 cl Garlic; fine chopped
1 md White onion; rough chopped
1/4 Habanero chile; stemmed,
- seeded, chopped
1 lb Taro root, cassava, or
- potato peeled, in 1/4"
- cubes
1 c Chopped scallions
16 c Beef stock
1 tb Ground allspice
1 tb Fresh ground black pepper;
- more to taste
1 ts Chopped fresh thyme
2 Bay leaves
1 lb Collard greens; rinsed,
- chopped

Place pork and beef in a bowl; rub heavily with salt;
let sit at room temperature for 1 hour. Rinse meat, dry
with paper towels, and cut into 1/4" cubes. Heat oil in
an 8 qt. saucepan over medium-high heat. Working in
batches, add pork and beef; cook until browned, about 10
minutes.

Add garlic, onion, and habanero; cook until soft, about
10 minutes. Add taro and scallions; cook until beginning
to soften, about 5 minutes. Add stock, allspice, pepper,
thyme, and bay leaves; boil. Reduce heat to medium; cook
until meat and taro are tender, about 30 minutes. Add
collard greens; cook until wilted, about 10 minutes.

Season with salt and pepper.

Makes: 10 servings

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

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... Spicy food is not really considered a source of regional pride there.
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