| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 4 | lb | Chicken; disjointed |
| 2 | lb | Pork; cubed |
| 1 | lb | Corned beef; cubed or 2 lbs spareribs, separated |
| 2 | c | Water |
| 3 | Onions; sliced | |
| 3 | Garlic cloves; minced | |
| 1/2 | ts | Dried red ground chili peppers |
| 1/2 | ts | Thyme |
| 2 | tb | Dark brown sugar |
| 2 | tb | Worcestershire sauce |
| 1/2 | ts | Ground black pepper |
INSTRUCTIONS
Combine the chicken, pork, corned beef, and water in saucepan. Cover and cook over medium heat for 2 hours. Add the onions, garlic, chili peppers, thyme, brown sugar, Worcestershire Sauce and black pepper and mix together. Cover and serve hot with crusty bread or rolls. Note: Cooked potato or noodles, shells or any pasta can be added to make this dish a more substantial meal without the bread. I also add green peas or green beans to this as well. Posted to CHILE-HEADS DIGEST V4 #086 by [email protected] (Graeme Caselton BSc(Open)) on Aug 16, 1997
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