Cherokee Pepper Pot

READY IN: 4mins
Recipe by drhousespcatcher

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.

Top Review by Busters 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.

Ingredients Nutrition


  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.

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