Pepper Sukuma Pot

A rich, spicy stew of beef, pork, root vegetables, and green.

Ingredients:

• 12 oz. pork shoulder
  12 oz. beef shoulder
  Kosher salt, to taste
  2 tbsp. canola oil
  4 cloves garlic, finely chopped
  1 medium white onion, roughly chopped
  ¼ habanero chile, stemmed, seeded, and chopped
  1 lb. taro root, cassava, or potatoes, peeled and cut into ¼″ cubes
  1 cup chopped scallions
  16 cups beef stock
  1 tbsp. ground allspice, preferably freshly ground
  1 tbsp. freshly ground black pepper, plus more to taste
  1 tsp. chopped fresh thyme
  2 bay leaves
  1 lb. sukuma, rinsed and chopped

Method:

1. Place pork and beef in a bowl; rub heavily with salt; let sit at room temperature for 1 hour. Rinse meat, dry with paper towels, and cut into ¼″ cubes. Heat oil in an 8-qt. saucepan over medium-high heat. Working in batches, add pork and beef; cook until browned, about 10 minutes.

2. Add garlic, onion, and habanero; cook until soft, about 10 minutes. Add taro and scallions; 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 sukuma; cook until wilted, about 10 minutes. Season with salt and pepper.

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