| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Lean pork roast, up to 3 |
| 2 | lb | Lean beef roast or chuck, up |
| to 3 | ||
| 1 | lb | White meat chicken |
| optional | ||
| 1 | Onion | |
| 1 | Tomatoes, 28 ounce | |
| 1 | White corn | |
| 1 | Creamed corn | |
| 1 | c | Cider vinegar |
| 2 | T | Black pepper |
| 1 | T | Ground red pepper |
| 1/2 | Table spoon of crushed red | |
| pepper. | ||
| 1 | T | Salt. |
INSTRUCTIONS
Cut meat into large chunks. Place in a heavy pot and add water to barely cover. Simmer more than an hour. When the meat is very tender, drain and reserve any broth. Grind the meat with a coarse hand grinder or chop finely. (Using a food processor destroys the texture.) Grind one large onion. Place onion and the meat back into the pot and add one large can of tomatoes -juice and all. Add corn, vinegar and seasonings. Simmer a few minutes. Add the reserved broth to the meat until it reaches the consistency of stew. Serve it over white rice or bread with dill pickles on the side as a condiment. Posted to bbq-digest by Bill <wcm4@earthlink.net> on Jan 11, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Have you kept your promise to God?”