| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Pork, Soups and s, Southern |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Chicken breast; skinless, boneless |
| 1 |
lg |
Onion; finely chopped |
| 5 |
|
Ribs celery; 1/2inch slices |
| 4 |
md |
Carrots; 1/2 inch slices |
| 1 |
ts |
Red pepper flakes |
| 3 |
qt |
Chicken stock |
| 2 1/2 |
lb |
Pork roast; 1/2inch cubes |
| 1 |
cn |
(28 oz) tomatoes; crushed |
| 1 |
lb |
Okra; 1/4inch slices |
| 2 |
cn |
Frozen corn; thawed |
| 4 |
ds |
Tabasco sauce |
| 1 |
cn |
(16 oz) tomato sauce |
INSTRUCTIONS
Cook chicken breast, onions, celery, carrots and pepper flakes in large pot
over medium heat. Cover and bring to boil, reduce to low temperature. Add
pork and simmer partially covered for 30 minutes. Remove chicken and cool
until easy to handle, leaving pot on the stove. Skim off all the fat on top
of pot, and shred chicken by hand and return to pot along with tomatoes and
okra and simmer uncovered for 30 minutes stirring occasionally until pork
is tender and no pink remains and okra is tender. Stir in corn, tomato
sauce and season with Tabasco sauce, salt and pepper, sauce to taste. Best
if made the day before and then skim off any fiat remaining on top.
Recipe by: Katherine Smith (my own)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
ksmith3001@juno.com (Katherine L Smith) on Sep 11, 1997
A Message from our Provider:
“Where love is, God is. #Henry Drummond”