West Indies Pepper Pot Soup Food

CALDO GALLEJO

Steps:

• Heat a large, heavy soup pot on medium heat and add the olive oil. Once it is warm lay the chorizo sausage in the pan and turn it as necessary to brown. Pierce the sausage casing and cook until done. Allow to cool a few minutes and then place it in the refrigerator to firm up.
• Now working in the same soup pot add the butter. Heat on medium heat and allow the butter to melt. Now add the garlic, chilies and red onion. Allow to cook 7 to 8 minutes, stirring occasionally.
• Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock (or bone) and bay leaves. Turn up the heat and bring it to just under a boil, skimming as necessary. Lower the heat to low and add the beef chuck. Do not cover. Stir occasionally, taking care to not let the beans stick to the bottom.
• When the beans are almost tender, season them with salt and pepper. Now add the potato, turnip and collards. Cook until the potato is just tender, (about 45 minutes). Cut the chorizo into 1/2-inch rounds and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup. Shred the beef apart and add it back to the soup. Season to taste and serve.

CARIBBEAN PEPPER POT SOUP

Steps:

• Cook onions in oil in a skillet until tender.
• Place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
• Stir to mix well.
• Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
• Add coconut milk and stir well.
• Set crockpot to high and cook for 15-20 minutes more.
• Garnish with cilantro before serving.

JAMAICAN PEPPER POT SOUP

Steps:

• In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown.
• Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot.
• After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more.
• Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately.

WEST INDIES PEPPER POT SOUP

Steps:

• In a large stockpot, saute the pork and beef in the oil over high heat for 10 minutes, until brown. Add the onion, garlic, and Scotch bonnet pepper; saute for 3 to 5 minutes, until the onion is translucent. Add the scallions and saute for 3 minutes. Add the taro root and saute for 3 to 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 about 5 minutes, until wilted. Season with salt and pepper to taste. Serve in a tureen or divide among individual soup bowls.

WEST INDIES PEPPER-POT SOUP

Steps:

• In a large glass dish, liberally salt pork and beef tenderloin on all sides. Cover and refrigerate for one day. Turn over once each day for an additional two days. Remove pork and beef from container and pat dry with paper toweling. Dice the pork and beef.
• In a large stockpot with the oil, saute the pork and beef until brown. Add the onion, garlic and scotch bonnet; saute until onion is translucent. Add scallions and saute for 3 more minutes. Add taro root and saute until translucent.
• Add chicken stock, bay leaves, thyme, allspice, and ground pepper. Bring to a boil, reduce heat and cook until meat is tender. Stir in the callaloo. Reduce heat and simmer until wilted. Season with salt and pepper and serve.

WEST INDIES PEPPER POT SOUP

Steps:

• Put salt pork and short rib pieces in a large kettle; brown ribs on all sides.
• Add stew beef and brown on all sides.
• Pour in water and slowly bring just to a boil.
• Skim.
• Add thyme, salt, and pepper.
• Lower heat and simmer, covered, 1 hour, occasionally removing any scum that rises to the top.
• While meat is simmering, sauté onion, garlic, and scallions in heated oil in a skillet until tender.
• Add green pepper and sauté 1 minute.
• Remove from heat and set aside.
• After meat has cooked 1 hour, add sautéed vegetables and other ingredients to the kettle.
• Continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked.
• Remove from heat and cool slightly.
• Take out short ribs and cut off and discard any fat.
• Cube meat and return to kettle.
• Reheat, if necessary.

WEST INDIES PEPPER POT SOUP

Steps:

• 1. Put salt pork and short rib pieces in a large kettle; brown ribs on all sides.
• 2. Add stew beef and brown on all sides.
• 3. Pour in water and slowly bring just to a boil; skim.
• 4. Add thyme, salt and pepper; lower heat and simmer, covered, 1 hour, occasionally removing any scum that rises to the top.
• 5. While meat is simmering, saute onion, garlic and scallions in heated oil in a skillet until tender; add green pepper and saute 1 minute.
• 6. Remove from heat and set aside.
• 7. After meat has cooked 1 hour, add sauteed vegetables and other ingredients to the kettle; continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked.
• 8. Remove from heat and cool slightly.
• 9. Take out short ribs and cut off and discard any fat; cube meat and return to kettle - Reheat, if necessary.

WEST INDIES PEPPER POT SOUP RECIPE

Steps:

• In a large stockpot, sauté the pork and beef in the oil over high heat for 10 minutes, until brown. Add the onion, garlic, and Scotch bonnet pepper; sauté for 3 to 5 minutes, until the onion is translucent. Add the scallions and sauté for 3 minutes. Add the taro root and sauté for 3 to 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 about 5 minutes, until wilted. Season with salt and pepper to taste. Serve in a tureen or divide among individual soup bowls. This recipe yields 10 servings.