1. Place the fowl and the pig's foot in a heavy 8-to 10-quart casserole and pour the water over them. The water should cover them by about 1 inch; add more if necessary. Add the salt and bring to a boil over high heat, skimming off the foam and scum as they rise to the surface.
2. Reduce the heat to low, cover partially, and simmer for about 1 hour, or until the bird is almost tender and shows only the slightest resistance when pierced with the point of a small, sharp knife.
3. With a large spoon, skim as much fat as possible from the surface of the soup. Stir in the pork cubes, cassareep, onion, brown sugar, chilies, cinnamon, cloves and thyme.
4. Bring to a boil over high heat, reduce the heat to moderate and, stirring occasionally, cook partially covered for about 30 minutes longer, or until the fowl and pork are tender. Remove the chilies, cinnamon and cloves with a slotted spoon and discard them. Stir in the vinegar and taste for seasoning.
5. Mound the pieces of pork, pig's foot and fowl attractively on a deep heated platter and pour the sauce remaining in the casserole over them. Serve the "Pepper Pot" at once, accompanied, if you like, by boiled potatoes, yams or cassava biscuits.
