Caribbean Hot Pot Broth with Papaya Pica Sauce

MCCORMICK
35Ingredients
4Hours

Ingredients

US|METRIC
  • broth
  • papaya
  • 2 pounds smoked ham hocks
  • 2 cups yellow onions (sliced)
  • 1 cup sliced carrots (diagonally)
  • 1/2 cup celery (diagonally sliced)
  • 8 cups water
  • 32 ounces chicken stock (Kitchen Basics® Original, 4 cups)
  • 1 whole chile pepper (such as Scotch bonnet or habanero)
  • 2 McCormick Bay Leaves
  • 1 teaspoon McCormick Thyme Leaves
  • 1 teaspoon McCormick Ground Turmeric
  • 1/2 teaspoon McCormick Allspice, Ground
  • 1/2 teaspoon mccormick black pepper, coarse ground
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 2 cans Thai Kitchen Coconut Milk (13.66 ounces each)
  • 2 tablespoons 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 teaspoon sea salt (McCormick Gourmet™ Sicilian)
  • 1/2 teaspoon McCormick Allspice, Ground
  • 1/2 teaspoon McCormick Garlic Powder
  • 1/2 teaspoon ginger (McCormick®, Ground)
  • 1/4 teaspoon McCormick Cloves (Ground)
  • 1 pound bay scallops (uncooked, Substitutions available other small scallops)
  • 1 pound shrimp (uncooked, 21 to 25 count, peeled and deveined)
  • cooked rice
  • toasted shredded coconut
  • plantain chips
  • mango (Fresh, cubed)
  • green bell peppers (or mini red, cut into thin rings Substitutions available red or green bell pepper, diced)
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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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