1 pound ground conch, large grind
1/4 cup salt pork, diced or 2 tablespoons olive oil
6-10 garlic cloves, chopped into quarters
1 large potato cut into cubes
1/3 cup celery, chopped
1/3 cup bell pepper, chopped
1/3 cup onion, chopped
6 cups chicken broth
1 14.5 ounce can diced tomatoes
Ground black pepper to taste.
1/2 teaspoon Louisiana hot pepper sauce.
In a 2 quart pot sauté salt pork over medium heat, add the garlic and sauté until golden. Add the potatoes, celery, bell pepper and onion and cook until potatoes are almost tender about 10-15 minutes, stirring occasionally to avoid sticking. Add chicken broth and tomatoes and simmer about 20 minutes longer.
Turn off heat, add the conch and let sit for 10 minutes. Add the vinegar just before serving.