West Indies Pepper-pot Soup Recipe

Name: West Indies Pepper-pot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds pork tenderloin, trimmed; 1 1/2 pounds beef tenderloin, trimmed; Kosher salt, for curing; 4 tablespoons vegetable oil; 2 medium white onions, chopped; 8 garlic cloves, chopped; 1/2 scotch bonnet, seeded and chopped; 2 bunches scallions, chopped; 2 pounds taro root, peeled and diced; 2 gallons chicken stock; 2 bay leaves; 2 teaspoons chopped fresh thyme; 6 tablespoons whole allspice; 2 tablespoons freshly ground black pepper; 2 pounds callaloo, (collard greens or spinach may be substituted), rinsed and chopped; Salt and ground black pepper

Servings: persons

1 1/2 pounds pork tenderloin, trimmed
1 1/2 pounds beef tenderloin, trimmed
Kosher salt, for curing
4 tablespoons vegetable oil
2 medium white onions, chopped
8 garlic cloves, chopped
1/2 scotch bonnet, seeded and chopped
2 bunches scallions, chopped
2 pounds taro root, peeled and diced
2 gallons chicken stock
2 bay leaves
2 teaspoons chopped fresh thyme
6 tablespoons whole allspice
2 tablespoons freshly ground black pepper
2 pounds callaloo, (collard greens or spinach may be substituted), rinsed and chopped
Salt and ground black pepper

1
In a large glass dish, liberally salt pork and beef tenderloin on all sides.
2
Cover and refrigerate for one day.
3
Turn over once each day for an additional two days.
4
Remove pork and beef from container and pat dry with paper toweling.
5
Dice the pork and beef.
6
In a large stockpot with the oil, saute the pork and beef until brown.
7
Add the onion, garlic and scotch bonnet; saute until onion is translucent.
8
Add scallions and saute for 3 more minutes.
9
Add taro root and saute until translucent.
10
Add chicken stock, bay leaves, thyme, allspice, and ground pepper.
11
Bring to a boil, reduce heat and cook until meat is tender.
12
Stir in the callaloo.
13
Reduce heat and simmer until wilted.
14
Season with salt and pepper and serve.

1371

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds pork tenderloin, trimmed, 1 1/2 pounds beef tenderloin, trimmed, Kosher salt, for curing, 4 tablespoons vegetable oil, and more.

Yes, West Indies Pepper-pot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

West Indies Pepper-pot Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions