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  Scallions; chopped
     16 c  Beef stock
      1 tb Ground allspice
      1 tb Fresh ground black pepper;
           - more to taste
      1 ts Fresh thyme; chopped
      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.

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

  Uncle Dirty Dave's Archives

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