| Yield | 0 |
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| Recipes | Caribbean |
| Yield | 0 |
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| Recipes | Caribbean |
Pepper Pot
2 chickens, cut up in pieces (2-1/2 pounds each)
1 pig's foot
2 teaspoons salt
3 pounds pork tenderloin, cut into bite-size pieces
1/2 cup cassareep
1 lg. onion, finely chopped
2 tablespoons brown sugar
2 chile peppers, seeded, diced
1 2-inch piece stick cinnamon
4 whole cloves
1/2 teaspoon dried thyme
1 tablespoon red wine vinegar
Place the chicken pieces and pig's foot in a large stew pot and pour water in to cover. Add salt. Bring to a boil and skim scum. Cover partially and simmer for 1 hour.
Remove as much fat as possible from surface of water. Add pork, cassareep, onion, brown sugar, chiles, cinnamon, cloves, and thyme. Bring to a boil and simmer, partially covered, for another hour. Remove the cloves and cinnamon and discard. Stir in the vinegar.