CHEROKEE PEPPER POT
This is not extremely hot and spicy. Cherokee cooking is not. This is classed as a Southeast Native American Recipe. From Spirits of the Harvest, North American Indian Cooking.
Provided by drhousespcatcher
Categories Stew
Time 4m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Note: use short ribs or shanks.
- Put the first three ingredients in heavy soup kettle. Cover and bring to boil over high heat then reduce heat to low and simmer 3 hours.
- Remove meat, let cool and discard bones.
- Return the meat to the pot. Stir in remaining vegetables then simmer for 1 1/2 hours partially covered. Season to taste.
Nutrition Facts : Calories 228.9, Fat 3.3, SaturatedFat 1.2, Cholesterol 95.2, Sodium 89.4, Carbohydrate 21.4, Fiber 4.8, Sugar 8.2, Protein 29.1
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