Pepper Pot

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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. 

Ingredients:

• 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

Directions:

• 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.