Trinidad pepper pot soup
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Chicken; disjointed |
| 2 | pounds | Pork; cubed |
| 1 | pounds | Corned beef; cubed or 2 lbs spareribs, separated |
| 2 | cups | Water |
| 3 | Onions; sliced | |
| 3 | Garlic cloves; minced | |
| ½ | teaspoon | Dried red ground chili peppers |
| ½ | teaspoon | Thyme |
| 2 | tablespoons | Dark brown sugar |
| 2 | tablespoons | Worcestershire sauce |
| ½ | teaspoon | Ground black pepper |
Combine the chicken, pork, corned beef, and water in saucepan. Cover and cook over medium heat for 2 hours. Add the onions, garlic, chili peppers, thyme, brown sugar, Worcestershire Sauce and black pepper and mix together.
Cover and serve hot with crusty bread or rolls.
Note: Cooked potato or noodles, shells or any pasta can be added to make this dish a more substantial meal without the bread. I also add green peas or green beans to this as well. Posted to CHILE-HEADS DIGEST V4 #086 by gcaselton@... (Graeme Caselton BSc(Open)) on Aug 16, 1997