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Georgia Bar-B-Q Hash


2 pounds lean pork roast; up to 3
2 pounds lean beef roast or chuck; up to 3
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 tablespoon 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. Posted to the BBQ List on July 8, 1998 by George Tracy
Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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