Servings
1
Ingredients
- 1 2.5 - 3 lb broiler-fryer
- 1 2 - 2.5 lb boneless pork loin roast
- 2 pounds Chuck roast
- 2 1/2 quarts
- 3 large
- 3 large Onions; finely chopped
- 28 ounce Can tomatoes; undrained and chopped
- 17 ounce Can cream-style corn
- 14 ounce Bottle catsup
- 1 small Hot pepper
- 1/4 cup Red wine
- 2 tablespoons To 3 tb Lemon juice
- 2 tablespoons Dry sherry
- 1 1/2 teaspoons Paprika
- 1 teaspoon Brown sugar
- 1 teaspoon Pepper
- 1/2 teaspoon Ground red pepper
- 1/2 teaspoon Dried red pepper flakes
Directions
- Combine chicken, roasts, and water in a large Dutch oven, cover, and bring to a boil.
- Reduce heat, and simmer 1 hour or until meat is tender.
- Remove meat from broth, reserving broth.
- Cool meat completely.
- Remove meat from bones.
- Grind meat in food processor or grinder.
- Add potatoes and onions to broth; cook over medium heat 20 to 25 minutes or until tender.
- Add meat and remaining ingredients; bring to a boil.
- Reduce heat; simmer, uncovered, 2-1/2 hours, stirring often.
- Add water for a thinner consistency, if desired.
- Makes 1-1/2 gallons.
- Recipe by J.
- A.
- Christian in January, 1987 “Southern Living”.
- Typed for y’all by Jeff Pruett.