Watch Capri Cafaro bring the story of Hercules Posey and pepper pot stew to life in America’s 250th Special: Declaring Our Food Independence, July 3 at 9 p.m. ET on CreateTV.

Pepper Pot Stew

From George Washington’s Mount Vernon

Ingredients 

1 package spinach or collard greens

1 tablespoon cooking oil

4–6 small potatoes

3 quarts water or stock

1½ pounds stew beef

½ of a medium yam or sweet potato

2 long red peppers

1 tablespoon black pepper

Optional: 1 cup picked crab meat, garlic, onions, pickled peppers, carrots, salted pork or ham hock

Instructions

If using ham hock or salted pork, add it to a small pan of water, bring to a boil for 30 minutes, then remove and set aside.

Heat oil in a pot and fry the beef. Once done, remove from the pot. Chop the spinach or collards, potatoes, yam, and any other vegetables you plan to use. Add everything except the greens to the pot and fry for a few minutes, adding spices until fragrant. Add water or stock and bring to a boil. Let simmer for 1.5 to 2 hours. Add the spinach or collards in the last 30 minutes of cooking. If using crab, add it during the last 30 minutes as well.