| 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 |
lg |
Onion |
| 1 |
cn |
Tomatoes; (28 ounce) |
| 1 |
cn |
White corn |
| 1 |
cn |
Creamed corn |
| 1 |
c |
Cider vinegar |
| 2 |
tb |
Black pepper |
| 1 |
tb |
Ground red pepper |
| 1/2 |
|
Table spoon of crushed red pepper. |
| 1 |
tb |
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:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”