Cherokee Pepper Pot

Chef #208121's Note:

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.

• Total Time: 4 mins
• Prep Time: 0 mins
• Cook Time: 4 mins

Ingredients:

Servings: 4

• 1 lb venison or 1 lb beef , see note
• 2 quarts water
• 2 large onions , quartered
• 2 ripe tomatoes , seeded and diced
• 1 large sweet bell pepper , seeded and diced
• 1 cup fresh okra
• ½ cup diced potato
• ½ cup diced carrot
• ½ cup fresh corn kernels
• ¼ cup chopped celery
• salt
• pepper
• catsup

Directions:

1. Note: use short ribs or shanks.
2. 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.
3. Remove meat, let cool and discard bones.
4. Return the meat to the pot. Stir in remaining vegetables then simmer for 1 1/2 hours partially covered. Season to taste.

Reviews

[Buster's friend]

very close to my eastern NC granny's Brunswick Stew - add baby limas (all vegies she grew herself) & vary the meat with what was on hand - chicken, guinea, squirrel - always with a bit of country ham. Serve with crispy fried corncakes - mmmmm.