Thursday, January 13, 2011

Brunswick Stew

2 (2 1/2- lb.) chickens (A large baking hen works well; has more taste )
1 (3-lb.) Boston butt pork roast
3 (14-oz) cans diced tomatoes (or equal amt. fresh tomatoes)
1 (16-oz.) packages frozen whole kernel corn
2 (16-oz.) packages frozen butterbeans
2 med. onions, chopped
32-oz. chicken broth (use broth from cooking chicken)
1 (24-oz.) bottle ketchup
1/2 cup white vinegar
1/2 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
1 Tablespoon salt
1 Tablespoon black pepper
2 Tablespoons (or to taste) hot sauce

Cook chicken in pressure cooker. Remove meat from bones and chop (or use a food grinder). Save broth. Cook Boston butt in same pan. This meat chops or grinds best when cold. Refrigerate. In same pan pre-cook the butterbeans, then the corn. Combine everything in a LARGE pan and cook, stirring occasionally, 2-3 hours. Makes about 8-10 quarts. Freezes well. (A note: Be careful when cooling a large amount in a pan. Can spoil if not handled properly. May have to ladle out into smaller bowls or pans to cool for freezing) Hint: Boston Butt pork goes on sale often; this week you can find it for $1.29 a lb.

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