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Trinidad Pepper Pot Soup
by LeiG



TRINIDAD PEPPER POT SOUP

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

combin 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 and Worchestershire Sauce and black pepper and mix
together. Cover and serve hot with crusty bread or rolls.
Note: cook potato or noodles, shells or any pasta can be added to this to
make more substantial meal without the bread. I also add green peas or green
beans to this as well.
Lei
Bronx,NY
USA



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