West Indies Pepper Pot Soup Recipes

WEST INDIES PEPPER-POT SOUP

Steps:

• In a large glass dish, liberally salt pork and beef tenderloin on all sides. Cover and refrigerate for one day. Turn over once each day for an additional two days. Remove pork and beef from container and pat dry with paper toweling. Dice the pork and beef.
• In a large stockpot with the oil, saute the pork and beef until brown. Add the onion, garlic and scotch bonnet; saute until onion is translucent. Add scallions and saute for 3 more minutes. Add taro root and saute until translucent.
• Add chicken stock, bay leaves, thyme, allspice, and ground pepper. Bring to a boil, reduce heat and cook until meat is tender. Stir in the callaloo. Reduce heat and simmer until wilted. Season with salt and pepper and serve.

WEST INDIES PEPPER POT SOUP

Steps:

• 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.

WEST INDIES PEPPER POT SOUP

Steps:

• Put salt pork and short rib pieces in a large kettle; brown ribs on all sides.
• Add stew beef and brown on all sides.
• Pour in water and slowly bring just to a boil.
• Skim.
• Add thyme, salt, and pepper.
• Lower heat and simmer, covered, 1 hour, occasionally removing any scum that rises to the top.
• While meat is simmering, sauté onion, garlic, and scallions in heated oil in a skillet until tender.
• Add green pepper and sauté 1 minute.
• Remove from heat and set aside.
• After meat has cooked 1 hour, add sautéed vegetables and other ingredients to the kettle.
• Continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked.
• Remove from heat and cool slightly.
• Take out short ribs and cut off and discard any fat.
• Cube meat and return to kettle.
• Reheat, if necessary.

WEST INDIAN PEPPER POT SOUP

Steps:

• Dice the sausage, place it in a 3- to 4-quart saucepan and cook over medium heat until lightly browned. Dice the corned beef, add it and continue to cook a few minutes. Add the onion, scallions, bay leaf and thyme, and continue to cook until the onion is tender. Stir in the hot chili or pepper.
• In a mortar or spice grinder, crush the allspice and peppercorns and add them to the pot. Stir, then add the stock. Bring to a simmer, and add the greens. Cook for 20 minutes.
• Add the carrot, yuca and squash and cook about 10 minutes longer. Taste, adjust the amount of pepper if necessary and season with salt. Remove the bay leaf and thyme before serving.

WEST INDIES PEPPER POT SOUP

Steps:

• 1. Put salt pork and short rib pieces in a large kettle; brown ribs on all sides.
• 2. Add stew beef and brown on all sides.
• 3. Pour in water and slowly bring just to a boil; skim.
• 4. Add thyme, salt and pepper; lower heat and simmer, covered, 1 hour, occasionally removing any scum that rises to the top.
• 5. While meat is simmering, saute onion, garlic and scallions in heated oil in a skillet until tender; add green pepper and saute 1 minute.
• 6. Remove from heat and set aside.
• 7. After meat has cooked 1 hour, add sauteed vegetables and other ingredients to the kettle; continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked.
• 8. Remove from heat and cool slightly.
• 9. Take out short ribs and cut off and discard any fat; cube meat and return to kettle - Reheat, if necessary.

WEST INDIES PEPPER POT SOUP RECIPE

Steps:

• 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.