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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pepper Pot   
    Categories: Beef, Pork, Chilies, Vegetables, Herbs   
         Yield: 10 Servings   
       
        12 oz Pork shoulder   
        12 oz Beef shoulder   
              Salt   
         2 tb Oil   
         4 cl Garlic; fine chopped   
         1 md White onion; rough chopped   
       1/4    Habanero chile; stemmed,   
              - seeded, chopped   
         1 lb Taro root, cassava, or   
              - potato peeled, in 1/4"   
              - cubes   
         1 c  Chopped scallions   
        16 c  Beef stock   
         1 tb Ground allspice   
         1 tb Fresh ground black pepper;   
              - more to taste   
         1 ts Chopped fresh thyme   
         2    Bay leaves   
         1 lb Collard greens; rinsed,   
              - chopped   
       
     Place pork and beef in a bowl; rub heavily with salt;   
     let sit at room temperature for 1 hour. Rinse meat, dry   
     with paper towels, and cut into 1/4" cubes. Heat oil in   
     an 8 qt. saucepan over medium-high heat. Working in   
     batches, add pork and beef; cook until browned, about 10   
     minutes.   
        
     Add garlic, onion, and habanero; cook until soft, about   
     10 minutes. Add taro and scallions; cook until beginning   
     to soften, about 5 minutes. Add stock, allspice, pepper,   
     thyme, and bay leaves; boil. Reduce heat to medium; cook   
     until meat and taro are tender, about 30 minutes. Add   
     collard greens; cook until wilted, about 10 minutes.   
        
     Season with salt and pepper.   
        
     Makes: 10 servings   
        
     RECIPE FROM: https://www.saveur.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Spicy food is not really considered a source of regional pride there.   
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