Louisiana Caldo for #SundaySupper

• Gluten free

• Meat

  • 2 lbs Pickled pork

• Produce

  • 2 Bay leaves
  • 1 cup Corn
  • 4 cloves Garlic
  • 2 cups Green beans, fresh
  • 2 Green bell peppers
  • 2 cups Lima beans
  • 1 bunch Mustard greens
  • 2 Sweet potatoes, large
  • 1 cup Tomatoes, fresh whole
  • 2 Yellow onions, large sweet

• Canned Goods

  • 1 1/2 gal Beef stock

• Baking & Spices

  • 1/2 tsp Allspice
  • 1 Black pepper, freshly ground
  • 1 tsp Cayenne
  • 1 Kosher salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on catholicfoodie.com

Description

Ingredients

• ¼ cup coconut oil
• 2 large sweet yellow onions, diced
• 2 green bell peppers, diced
• 4 cloves of garlic, minced
• 2 lbs pickled pork (or more if you use bone-in)
• 2 cups of lima beans
• 1 bunch mustard greens, chopped
• 1 cup fresh whole tomatoes, diced
• 1 cup corn (I prefer frozen kernels over canned)
• 2 large sweet potatoes, peeled and diced
• 2 cups fresh green beans, chopped
• 1½ gallon beef stock
• 2 bay leaves
• 1 teaspoon cayenne, or to taste
• ½ teaspoon allspice
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Directions

• Heat coconut oil over medium-high heat in large heavy-bottomed stainless steel soup or stock pot. Add the onions and bell peppers and sauté until soft, about 12 to 15 minutes. Stir in the garlic at the 10 minute mark.
• Add the pork, the sweet potatoes, the lima beans, the mustard greens, the corn, the green beans, and the tomatoes. Stir well.
• Add the beef stock, the cayenne, the allspice, and the bay leaves. Increase heat and bring to a boil. Then reduce heat to low and simmer for about 1.5 to 2 hours, until all the vegetables and the pork are tender.
• Taste for seasoning and adjust as necessary, adding more salt, pepper, or cayenne. If you used pickled pork that contained bones, then you will want to fish out all the pieces and debone them, returning the meat to the pot.