Trinidad pepper pot soup

Yield: 1 Servings

Measure 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

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