West Indies Pepper-pot Soup
- 1 1/2 pounds pork tenderloin, trimmed
- 1 1/2 pounds beef tenderloin, trimmed
- Kosher salt, for curing
- 4 tablespoons vegetable oil
- 2 medium white onions, chopped
- 8 garlic cloves, chopped
- 1/2 scotch bonnet, seeded and chopped
- 2 bunches scallions, chopped
- 2 pounds taro root, peeled and diced
- 2 gallons chicken stock
- 2 bay leaves
- 2 teaspoons chopped fresh thyme
- 6 tablespoons whole allspice
- 2 tablespoons freshly ground black pepper
- 2 pounds callaloo, ( collard greens or spinach may be substituted), rinsed and chopped
- Salt and ground black pepper
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.