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: 3/4 pound salt-cured pork shoulder, diced; 3/4 pound salt-cured beef shoulder, diced; 2 tablespoons vegetable oil; 1 medium white onion, chopped; 4 garlic cloves, chopped; 1/4 Scotch bonnet pepper, seeded and chopped; 1 bunch scallions, chopped; 1 pound taro root, peeled and diced; 4 quarts (1 gallon) chicken stock; 2 bay leaves; 1 teaspoon chopped fresh thyme; 2 teaspoons ground allspice; 1 tablespoon freshly ground black pepper; 1 pound callaloo or collard greens, rinsed and chopped; Salt

Servings: persons

3/4 pound salt-cured pork shoulder, diced
3/4 pound salt-cured beef shoulder, diced
2 tablespoons vegetable oil
1 medium white onion, chopped
4 garlic cloves, chopped
1/4 Scotch bonnet pepper, seeded and chopped
1 bunch scallions, chopped
1 pound taro root, peeled and diced
4 quarts (1 gallon) chicken stock
2 bay leaves
1 teaspoon chopped fresh thyme
2 teaspoons ground allspice
1 tablespoon freshly ground black pepper
1 pound callaloo or collard greens, rinsed and chopped
Salt

1
In a large stockpot, saute the pork and beef in the oil over high heat for 10 minutes, until brown.
2
Add the onion, garlic, and Scotch bonnet pepper; saute for 3 to 5 minutes, until the onion is translucent.
3
Add the scallions and saute for 3 minutes.
4
Add the taro root and saute for 3 to 5 minutes more, until translucent.
5
Add the chicken stock, bay leaves, thyme, allspice, and ground pepper.
6
Bring to a boil over high heat.
7
Reduce the heat to medium and cook about 30 minutes, until the meat and taro root are tender.
8
Stir in the callaloo.
9
Reduce the heat and simmer about 5 minutes, until wilted.
10
Season with salt and pepper to taste.
11
Serve in a tureen or divide among individual soup bowls.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 3/4 pound salt-cured pork shoulder, diced, 3/4 pound salt-cured beef shoulder, diced, 2 tablespoons vegetable oil, 1 medium white onion, chopped, 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.

West Indies Pepper Pot Soup

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