MSGID: 1:396/45.0 67703a14
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pepper Pot
 Categories: Beef, Pork, Chilies, Vegetables, Herbs
      Yield: 10 Servings
 
     12 oz Pork shoulder
     12 oz Beef shoulder
           Salt
      2 tb Oil
      4 cl Garlic; fine chopped
      1 md White onion; rough chopped
    1/4    Habanero chile; stemmed,
           - seeded, chopped
      1 lb Taro root, cassava, or
           - potato peeled, in 1/4"
           - cubes
      1 c  Chopped scallions
     16 c  Beef stock
      1 tb Ground allspice
      1 tb Fresh ground black pepper;
           - more to taste
      1 ts Chopped fresh thyme
      2    Bay leaves
      1 lb Collard greens; rinsed,
           - chopped
 
  Place pork and beef in a bowl; rub heavily with salt;
  let sit at room temperature for 1 hour. Rinse meat, dry
  with paper towels, and cut into 1/4" cubes. Heat oil in
  an 8 qt. 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 scallions; 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.
  
  Makes: 10 servings
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Spicy food is not really considered a source of regional pride there.
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