Bama Brunswick Stew

Ingredients

• 2 1/2 to 3 lb. frying chicken
• 2 to 2 1/2 lb. boneless pork loin roast
• 2 lb. chuck roast
• 2 1/2 qts. water
• 3 large potatoes, peeled & finely chopped
• 3 large onions, finely chopped
• 28 oz. can tomatoes, undrained & chopped
• 17 oz. can cream-style corn
• 14 oz. bottle catsup
• 1 small hot pepper
• 1/4 c. red wine
• 2 to 3 tbsp. lemon juice
• 2 tbsp dry sherry
• 1 1/2 tsp. paprika
• 1 tsp. brown sugar
• 1 tsp. pepper
• 1/2 tsp. ground red pepper
• 1/2 tsp. dried red pepper flakes

Directions

Combine chicken, roasts & water in large Dutch oven; cover & bring to boil. Reduce heat & simmer 1 hour or till meat is tender. Remove, reserve broth. Cool meat completely. Remove meat from bones. Grind meat in food processor or food grinder.

Add potatoes & onions to broth; cook over medium heat 20-25 minutes or till tender. Add meat & remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2 1/2 hours, stirring often. Add water for athinner consistency, if desired. Makes 1 1/2 gallons.

Submitted 6/13/05.
Source: Southern Living 1987
Submitted By: Ruth A. Burbage
burbge@pell.net
Bama Brunswick Stew