Title: Trinidad Pepper Pot Soup
Categories: None
Yield: 1 Servings

4 lb Chicken; disjointed
2 lb Pork; cubed
1 lb Corned beef; cubed or 2 lbs
-spareribs, separated
2 c Water
3 Onions; sliced
3 Garlic cloves; minced
1/2 ts Dried red ground chili
-peppers
1/2 ts Thyme
2 tb Dark brown sugar
2 tb Worcestershire sauce
1/2 ts 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@easynet.co.uk (Graeme Caselton BSc(Open)) on Aug 16, 1997