Pepper Pot


  • 12 ounces pork shoulder
  • 12 ounces beef shoulder
  • Kosher salt, to taste
  • 2 tablespoons canola oil
  • 4 garlic cloves, finely chopped
  • 1 medium onion, roughly chopped
  • 1/4 habanero chile, stemmed, seeded, and chopped
  • 1 pound taro root, or cassava, or potatoes, peeled and cut into 1/4" cubes
  • 1 cup chopped scallion
  • 16 cups beef stock
  • 1 tablespoon ground allspice, preferably freshly ground
  • 1 tablespoon ground black pepper, plus more to taste
  • 1 teaspoon chopped fresh thyme
  • 2 bay leaves
  • 1 pound collard greens, rinsed and chopped
  • Place beef and pork in a bowl; rub heavily with salt. Let sit at room temperature for 1 hour. Rinse meat, dry with paper towel, and cut into 1/4" cubes. Heat oil in an 8-quart saucepan over medium-high heat. Working in batches, add pork and beef; cook until browned, about 10 minutes. 
  • Add garlic, onion and habanero; cook until soft, about 10 minutes. Add taro and scallion, cook until beginning to soften, about 5 minutes. Add stock, allspice, pepper, thyme, and bay leaves; boil. Reduce heat to medium; cook until meat and taro are tender, about 30 minutes. Add collard greens; cook until wilted, about 10 minutes. Season with salt and pepper.