Caribbean Hot Pot Broth with Papaya Pica Sauce Recipe | Yummly
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Caribbean Hot Pot Broth with Papaya Pica Sauce

MCCORMICK
33Ingredients
4Hours
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Caribbean Hot Pot Broth with Papaya Pica Sauce
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Ingredients

US|METRIC
4 SERVINGS
  • 2 lb. smoked ham hocks
  • 2 cups yellow onions (sliced)
  • 1 cup sliced carrots (diagonally)
  • 1/2 cup celery (diagonally sliced)
  • 8 cups water
  • 32 oz. chicken stock (Kitchen Basics® Original, 4 cups)
  • 1 whole chile pepper (such as Scotch bonnet or habanero)
  • 2 McCormick Bay Leaves
  • 1 tsp. McCormick Thyme Leaves
  • 1 tsp. McCormick Ground Turmeric
  • 1/2 tsp. McCormick Allspice, Ground
  • 1/2 tsp. mccormick black pepper, coarse ground
  • 2 Tbsp. cornstarch
  • 1/4 cup water
  • 2 cans Thai Kitchen Coconut Milk (13.66 ounces each)
  • 2 Tbsp. lime juice
  • 3 cups papaya (cubed fresh)
  • 1/2 cup cider vinegar
  • 1/4 cup scotch bonnet (chopped seeded, Substitutions available habanero chile pepper)
  • 1/4 cup yellow onion (chopped)
  • 1/4 cup French's Classic Yellow Mustard
  • 1 tsp. sea salt (Sicilian)
  • 1/2 tsp. McCormick Allspice, Ground
  • 1/2 tsp. McCormick Garlic Powder
  • 1/2 tsp. ground ginger (McCormick®)
  • 1/4 tsp. McCormick Cloves (Ground)
  • 1 lb. bay scallops (uncooked, Substitutions available)
  • 1 lb. shrimp (uncooked, 21 to 25 count, peeled and deveined)
  • cooked rice
  • toasted shredded coconut
  • plantain chips
  • fresh mango (cubed)
  • green bell peppers (or mini red, cut into thin rings Substitutions available red or green bell pepper, diced)
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    Directions

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    Directions

    1. For the Broth, place ham hocks, onions, carrots and celery in 6-quart stockpot. Cook on medium heat 5 to 6 minutes, stirring occasionally. Add water, chicken stock, chile pepper and seasonings. Salt to taste. Bring to boil. Reduce heat to low; cover and simmer 1 hour, skimming fat occasionally.
    2. Remove cover and simmer 30 minutes, skimming fat occasionally. Remove ham hocks and skim fat. Whisk cornstarch and 1/4 cup water in small bowl. Add to pot with coconut milk. Cook on medium-low to medium heat 30 minutes longer. Skim fat. Stir lime juice into broth.
    3. Meanwhile, for the Papaya Pica Sauce, place all ingredients in food processor. Process on high speed until smooth. Transfer to medium saucepan. Bring to boil. Reduce heat to low; simmer, uncovered, 10 to 15 minutes. Pour into medium bowl.
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