Pepper pot

Ingredients 12
Servings 1


Serving Change
  • 2
    chickens, cut up in pieces (2 ? ½ pounds each)
  • 1
    pig's foot
  • 2
    teaspoons salt
  • 3
    pounds pork tenderloin, cut into bite-size pieces
  • a half a cup of cassareep
  • 1
    large onion, finely chopped
  • 2
    brown sugar
  • 2
    chile peppers, seeded, diced
  • 1
    2 inch piece stick cinnamon
  • 4
    whole cloves
  • a halh a teaspoon of 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.


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