Trinidad pepper pot soup


4 lb chicken, disjointed
2 lb pork, cubed
1 lb corned beef, cubed or 2 lbs spareribs, separated
2 cups water
3 onions, sliced
3 garlic cloves, minced
1/2 tsp dried ground chili peppers
1/2 tsp thyme
2 tbsp dark brown sugar
2 tbsp worcestershire sauce
1/2 tsp ground black pepper

How to prepare

Combine the chicken, pork, corned beef, and water in saucepan. Cover and cook over med 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. Also add green peas or green beans to this as well.

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