West Indies Pepper-pot Soup Recipe

Name: West Indies Pepper-pot Soup Recipe
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; ground black pepper

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This West Indies Pepper-pot Soup recipe is warm, hearty, and packed with rich flavor in every spoonful. Comfort food made simple. Get the recipe now.

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Cooking tools:

Stockpot
Baking dish
Chef's knife
Cutting board
Paper towel
Stove
Refrigerator
Spoon
Pepper mill
Serving bowl

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
ground black pepper