West Indies Pepper-pot Soup Recipe | Food Network

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