Pepper Pot

Name: Pepper Pot
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: 10
Ingredients: 12 oz. pork shoulder; 12 oz. beef shoulder; Kosher salt, to taste; 2 tbsp. canola oil; 4 cloves garlic, finely chopped; 1 medium white onion, roughly chopped; 1 ⁄ 4 habanero chile, stemmed, seeded, and chopped; 1 lb. taro root, cassava, or potatoes, peeled and cut into 1/4″ cubes; 1 cup chopped scallions; 16 cups beef stock; 1 tbsp. ground allspice, preferably freshly ground; 1 tbsp. freshly ground black pepper, plus more to taste; 1 tsp. chopped fresh thyme; 2 bay leaves; 1 lb. collard greens, rinsed and chopped

Serves
10

TODD COLEMAN

By SAVEUR Editors

Published on October 30, 2012

Colonial Philadelphia, with its busy waterfront, was well influenced by trade from points south. Among the most famous Caribbean culinary imports was pepper pot. The rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!" Today, at City Tavern, a colonial-style saloon, this version is served.

Ingredients

12 oz. pork shoulder
12 oz. beef shoulder
Kosher salt, to taste
2 tbsp. canola oil
4 cloves garlic, finely chopped
1 medium white onion, roughly chopped
¹⁄₄ habanero chile, stemmed, seeded, and chopped
1 lb. taro root, cassava, or potatoes, peeled and cut into 1/4″ cubes
1 cup chopped scallions
16 cups beef stock
1 tbsp. ground allspice, preferably freshly ground
1 tbsp. freshly ground black pepper, plus more to taste
1 tsp. chopped fresh thyme
2 bay leaves
1 lb. collard greens, rinsed and chopped

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Instructions

Step 1

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.

Step 2

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.

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.

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