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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.
- 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.