Caribbean Hot-Pot Broth with Papaya Pica Sauce

Caribbean Hot-Pot Broth:

  • Caribbean Hot-Pot Broth with Papaya Pica Sauce
    Caribbean Hot-Pot Broth with Papaya Pica Sauce

    Prep time: 45 minutes Cook time: 3 hours Servings: 10

    2 pounds smoked ham hocks

    2 cups sliced yellow onions

    1 cup diagonally sliced carrots

    1/2 cup diagonally sliced celery

    8 1/4 cups water, divided

    1 container (32 ounces) Kitchen Basics Original Chicken Stock

    1 whole chile pepper, such as Scotch bonnet or habanero

    2 McCormick Bay Leaves

    1 teaspoon McCormick Thyme Leaves

    1 teaspoon McCormick Ground Turmeric