West Indies Pepper Pot Soup
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
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