Pork Callaloo Stew

Ingredients

• 2 pounds pork shoulder
• 4 cups callaloo
• 1 medium onion
• 4 cloves garlic
• 2 teaspoons thyme
• 1 whole scotch bonnet pepper
• 2 medium carrots
• 2 tablespoons vegetable oil
• 4 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons lime juice
• 2 stalks green onions
• 1 leaf bay leaf

Instructions

1. 1

   Cut the pork shoulder into 1-inch cubes and season with salt and black pepper. Set aside for 10 minutes to marinate.

2. 2

   In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the seasoned pork cubes and brown on all sides, about 5-7 minutes.

3. 3

   Chop the onion and garlic. Once the pork is browned, add the chopped onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion is translucent.

4. 4

   Peel and slice the carrots into rounds. Add the sliced carrots, thyme, bay leaf, and whole scotch bonnet pepper to the pot.

5. 5

   Pour in 4 cups of chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 1 hour.

6. 6

   After 1 hour, add the callaloo to the pot. Stir well and continue to simmer for another 20-30 minutes until the callaloo is wilted and tender.

7. 7

   Remove the scotch bonnet pepper and bay leaf. Stir in 2 tablespoons of lime juice, and adjust seasoning with salt and pepper to taste.

8. 8

   Chop the green onions and sprinkle them over the stew before serving. Serve hot with rice or bread.