Brunswick Stew

Name: Brunswick Stew
Ingredients: 1 large stewing chicken; 1 (5 to 6 lb.) pork roast (Boston butt if possible); 2 (16 oz.) cans whole tomatoes or 6 c. fresh tomatoes, chopped; 4 c. fresh cut corn (or canned); 2 large onions, diced; 3 large potatoes, peeled and diced; 4 c. small lima beans (optional); 1/2 c. butter; 3 Tbsp. vinegar; 1 Tbsp. sugar; salt and pepper; hot pepper sauce; Worcestershire sauce

13 ingredients

2 steps

Ingredients

1 large stewing chicken
1 (5 to 6 lb.) pork roast (Boston butt if possible)
2 (16 oz.) cans whole tomatoes or 6 c. fresh tomatoes, chopped
4 c. fresh cut corn (or canned)
2 large onions, diced
3 large potatoes, peeled and diced
4 c. small lima beans (optional)
1/2 c. butter
3 Tbsp. vinegar
1 Tbsp. sugar
salt and pepper
hot pepper sauce
Worcestershire sauce

Directions

1

Simmer chicken in water to cover until tender. Bake pork until done at 325°. Shred meat with fingers into smallest possible pieces, discarding skin, fat and bones. Combine in large heavy pot with vegetables and reserved chicken broth.
2

Simmer 6 to 8 hours until thickened. As stew thickens, season to taste with all other ingredients. The secret is in long slow simmering.