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Bama Brunswick Stew

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1 2.5 lb. broiler-fryer; up to 3
1 2 lb. boneless pork loin roast; up to 2.5
2 pounds chuck roast
2 1/2 quarts water
3 large potatoes, peeled and finely chopped
3 large onions; finely chopped
1 28 oz. can tomatoes, undrained and chopped
1 17 ounces cream-style corn
1 14 oz. bottl catsup
1 small hot pepper
1/4 cup red wine
2 tablespoons to 3 tbsp. 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

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". - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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