Ingredients Jump to Instructions ↓

  1. 1/4 pound salt pork

  2. 1 1/2 pounds spareribs

  3. 1 1/2 pounds stew beef, diced

  4. 12 cups water

  5. 1/2 teaspoon dried thyme

  6. 1 1/2 teaspoons salt

  7. 1/4 teaspoon ground black pepper

  8. 2 tablespoons vegetable oil

  9. 1 onion, chopped

  10. 2 cloves garlic, chopped

  11. 2 green onions, chopped

  12. 1 green bell pepper, seeded and chopped

  13. 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

  14. 1 bunch kale, chopped

  15. 4 potatoes, peeled and diced

  16. 1 tomato, seeded and chopped

Instructions Jump to Ingredients ↑

  1. In a large stockpot over medium heat, combine salt pork and spareribs; brown ribs on all sides. Add beef and brown on all sides. Pour in water and slowly bring to a boil, skimming the surface occasionally. Add thyme, salt and pepper. Reduce heat and simmer, covered, for 1 hour, occasionally skimming the surface. Meanwhile, in a large skillet, heat oil and sauté onion, garlic and green onion until tender, about 5 minutes. Add bell pepper and sauté for 1 minute. Remove from heat. When meat has cooked for 1 hour, add onion mixture, spinach, kale, potato and tomato. Continue to cook slowly, covered, for about 30 minutes, or until vegetables and meat are cooked thoroughly. Remove from heat and remove ribs from pot. Trim off meat, discarding the bones, and cut off any fat. Cube meat and return to pot. Cook a few minutes more to heat through and serve hot.


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