Bama Brunswick Stew - Sl 1/87

Title:
Bama Brunswick Stew - Sl 1/87

Yield:
1 1.5 gals

Categories:
Stews,
Southern,
Meats




Ingredients:





     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


          -chopped


     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.