1 ½cupcubed yellow squashbutternut squash or any type of yellow squash
1celery stalksliced thinly
1bouquet garniparsley, thyme
1hot pepperhabanero or scotch bonnet, keep whole, optional
Salt and pepper to taste
2– 3 tablespoons olive oil
In a large bowl, desalt the salted pork or beef for at least 12 hours in cold water and changing the water 2 to 3 times.
Cut the potatoes, carrots and squash in cubes and set aside. Cut off the knobby ends of the string beans and set aside. Clean the leeks and cut thinly and set aside. Slice the onion and the celery stalk and set aside.
In a large stockpot, heat oil, add sliced meat, and cook gently stirring. Add bouquet garni, onion and garlic. Add leeks and celery to combine. Add remaining ingredients, add salt and pepper to taste and add enough water to cover all ingredients. Cover and let cook on low heat for about 1 - 1h 30 minutes. Add the hot pepper if using during the last few minutes of cooking – make sure it does not burst. Remove both hot pepper and bouquet garni and serve hot.
If pressed for time or if you forget to desalt the meat, boil the salted pork or beef in enough water until cooked. Remove from water and pan fry meat and add after the vegetables have been cooked. You can use cooked/roasted ham or pork belly. Cooking time will be reduced if using cooked or roasted meat.