Brunswick Stew

Name: Brunswick Stew
Ingredients: 1 (4 1/2 lb.) pork roast; 1 (4 1/2 lb.) chicken; 3 (16 oz.) cans tomatoes, finely chopped (undrained); 1 (8 oz.) can tomato sauce; 3 large onions, finely chopped; 2 small green peppers, finely chopped; 3/4 c. vinegar; 1/4 c. sugar; 1 c. water; 1/4 c. all-purpose flour; 1 Tbsp. salt; 1/2 tsp. pepper; 2 to 3 Tbsp. hot sauce; 1 (20 oz.) can Shoepeg corn

14 ingredients

12 steps

Ingredients

1 (4 1/2 lb.) pork roast
1 (4 1/2 lb.) chicken
3 (16 oz.) cans tomatoes, finely chopped (undrained)
1 (8 oz.) can tomato sauce
3 large onions, finely chopped
2 small green peppers, finely chopped
3/4 c. vinegar
1/4 c. sugar
1 c. water
1/4 c. all-purpose flour
1 Tbsp. salt
1/2 tsp. pepper
2 to 3 Tbsp. hot sauce
1 (20 oz.) can Shoepeg corn

Directions

1

Roast pork in a 325° oven until done.
2

Cool and cut into 2-inch pieces.
3

Cover hen in water; stew for 2 hours (reserve broth). Cool and cut chicken into 2-inch pieces.
4

Grind by hand or with processor the pork and chicken coarsely.
5

Combine ground pork and chicken, tomatoes, tomato sauce, onion, green pepper, vinegar and sugar in large Dutch oven.
6

Simmer one hour.
7

Combine water and flour, stirring until dissolved.
8

Stir into meat mixture.
9

Stir in salt, pepper and hot sauce.
10

Cook over medium heat for 30 minutes. Add water as needed.
11

Add corn.
12

Cook an additional 10 minutes. Serves 14 to 16.