One fantastic recipe from Saveur magazine. Decided to give it a try and ended up loving it a whole lot!
This spicy, rich, and warming soup will definitely make it's way back to our dining table again, and again, and again.
- 12 ounces pork shoulder
- 12 ounces beef shoulder
- Kosher salt, to taste
- 2 tablespoons canola oil
- 4 garlic cloves, finely chopped
- 1 medium onion, roughly chopped
- 1/4 habanero chile, stemmed, seeded, and chopped
- 1 pound taro root, or cassava, or potatoes, peeled and cut into 1/4" cubes
- 1 cup chopped scallion
- 16 cups beef stock
- 1 tablespoon ground allspice, preferably freshly ground
- 1 tablespoon ground black pepper, plus more to taste
- 1 teaspoon chopped fresh thyme
- 2 bay leaves
- 1 pound collard greens, rinsed and chopped
- Place beef and pork in a bowl; rub heavily with salt. Let sit at room temperature for 1 hour. Rinse meat, dry with paper towel, and cut into 1/4" cubes. Heat oil in an 8-quart 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 scallion, 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.