Bama Brunswick Stew - Sl 1/87

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Title: Bama Brunswick Stew - Sl 1/87
Yield: 1 1.5 gals
Categories: Stews, Southern, Meats


1 2.5 - 3 lb broiler-fryer
1 2 - 2.5 lb boneless pork
-loin roast
2 lb Chuck roast
2 1/2 qt ;water
3 lg Potatoes; peeled & finely
3 lg Onions; finely chopped
28 oz Can tomatoes; undrained
-and chopped
17 oz Can cream-style corn
14 oz Bottle catsup
1 sm Hot pepper
1/4 c Red wine
2 tb To 3 tb Lemon juice
2 tb Dry sherry
1 1/2 ts Paprika
1 ts Brown sugar
1 ts Pepper
1/2 ts Ground red pepper
1/2 ts Dried red pepper flakes

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". Typed for
y'all by Jeff Pruett.