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Georgia Bar-Bq Hash

none

3 pounds lean pork roast
3 pounds lean beef roast or chuck
1 pound white meat chicken; (optional)
1 large onion
1 large can tomatoes; (28 ounce)
1 can white corn
1 can creamed corn
1 cup cider vinegar
2 tablespoons black pepper
1 tablespoon ground red pepper
1/2 table spoon of crushed red pepper.
1 tablespoon salt.

Cut meat into large chunks. Place in a heavy pot and add water to barely cover. Simmer more than an hour. When the meat is very tender, drain and reserve any broth. Grind the meat with a coarse hand grinder or chop finely. (Using a food processor destroys the texture.) Grind one large onion. Place onion and the meat back into the pot and add one large can of tomatoes -juice and all. Add corn, vinegar and seasonings. Simmer a few minutes. Add the reserved broth to the meat until it reaches the consistency of stew. Serve it over white rice or bread with dill pickles on the side as a condiment. Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by Bill on Jan 11, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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