|
|
Bama Brunswick Stew
Ingredients:
1 2.5 lb. broiler-fryer -- up to 3
1 2 lb. boneless pork loin roast -- up to 2.5
2 pounds chuck roast
2-1/2 quarts water
3 large potatoes, peeled and finely chopped
3 large onions -- finely chopped
1 28 oz. can tomatoes, undrained and chopped
1 17 ounces cream-style corn
1 14 oz. bot catsup
1 small hot pepper
1/4 cup red wine
2 tablespoon to 3 tbsp. lemon juice
2 tablespoon dry sherry
1-1/2 teaspoons paprika
1 teaspoon brown sugar
1 teaspoon pepper
1/2 teaspoon ground red pepper
1/2 teaspoon dried red pepper flakes
Instructions:
Combine chicken, roasts, and water in a large Dutch oven, cover, and
bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender.
Remove meat from broth, reserving broth. Cool meat completely. Remove
meat from bones. Grind meat in food processor or grinder. Add potatoes
and onions to broth; cook over medium heat 20 to 25 minutes or until
tender. Add meat and remaining ingredients; bring to a boil. Reduce
heat; simmer, uncovered, 2-1/2 hours, stirring often. Add water for
a thinner consistency, if desired. Makes 1-1/2 gallons. Recipe by
J.A. Christian in January, 1987 "Southern Living". |
|
|
|
