Title: West Indies Pepper Pot
Categories: Entree Soup
Yield: 8 Servings

1/4	lb	Salt pork; diced
1 1/2	lb	Short ribs of beef; cut into 3-inch cubes
1 1/2	lb	Stew beef; cut into 2-inch cubes
12	c	Water
1/2	ts	Dried thyme
1 1/2	ts	Salt
1/4	ts	Pepper
1	lg	Onion; peeled, diced
2		Cloves garlic; crushed
2		Scallions; with some tops cleaned and sliced
2	tb	Salad oil
1	lg	Green pepper; cleaned and chopped
1	pk	(10 oz) fresh kale; washed trimmed
1	pk	(10 oz) fresh spinach; washed, trimmed
1	cn	(15 1/2 oz) okra; drained
4	md	Sweet potatoes; peeled and cubed
1	lg	Tomato; peeled, cubed

Put salt pork and short ribs in a large kettle; brown ribs on all sides. Add stew beef and brown on all sides. Pour in water and slowly bring just to a boil. Skim. Add thyme, salt, and pepper. Lower heat and simmer, covered, 1 hour, occasionally removing any scum that rises to the top. While meat is simmering, saute onion, garlic, and scallions in heated oil in a skillet until tender. Add green pepper and saute 1 minute. Remove from heat and set aside. After meat has cooked 1 hour, add sauteed vegetables and other ingredients to the kettle. Continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked. Remove from heat and cool slightly. Take out short ribs and cut off and discard any fat. Cube meat and return to kettle. Reheat, if necessary.

from The Complete International One-Dish Meal Cookbook "Soups" posted by Tiffany Hall-Graham

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