| 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
gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) on Aug 16, 1997
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