Recipe: City Tavern West Indies Pepper Pot Soup

CITY TAVERN WEST INDIES PEPPER POT SOUP

3/4 lb. salt-cured pork shoulder*
3/4 lb. salt-cured beef shoulder**
2 Tbsp. vegetable oil
1 medium white onion, chopped
4 garlic cloves, chopped
1/4 Scotch bonnet pepper, seeded and chopped (see chef's note)
1 bunch scallions, chopped (about 1 cup)
1 lb. taro root, peeled and sliced
4 quarts chicken stock
2 bay leaves
1 tsp. chopped fresh thyme
1 Tbsp. freshly ground allspice (the allspice must be freshly ground or the flavor will be compromised)
1 Tbsp. freshly ground black pepper
1 lb. callaloo or collard greens, rinsed and chopped***
Salt and pepper

In a large stockpot, saute the pork and beef in oil over high heat for 10 minutes; until brown. Add the onion, garlic and Scotch bonnet pepper; saute for 3-5 minutes, until the onion is translucent.

Add the scallions and saute for 3 minutes. Add the taro root and saute for 3-5 minutes more, until translucent.

Add the chicken stock, bay leaves, thyme, allspice and ground pepper. Bring to a boil over high heat. Reduce the heat to medium and cook about 30 minutes, until the meat and taro root are tender.

Stir in the callaloo. Reduce the heat and simmer for about 5 minutes, until wilted.

Season with salt and pepper to taste. Serve in a tureen or divide among individual soup bowls.

*To salt-cure pork shoulder, choose meat that appears well-marbled. Then rub with coarse (kosher) salt and refrigerate for at least 3 days, Wash the salt off the meat before cooking as directed.

**To salt-cure beef shoulder, choose meat that appears well-marbled. Then rub with coarse (kosher) salt and refrigerate for at least 3 days, Wash the salt off the meat before cooking as directed.

***The only substitution you can make in this recipe and still achieve the intended flavor is to use collard greens instead of callaloo, the leafy top of the taro root. You can find both the taro root and callaloo at most Asian and West Indian markets.

Makes 10 servings
Source: The City Tavern Cookbook by Walter Staib