Bama Brunswick Stew Sl 1/87 Recipe

• 1 x 2.5 - 3 lb broiler-fryer
• 1 x 2 - 2.5 lb boneless pork loin roast
• 2 lb Chuck roast
• 2 1/2 quart ,water
• 3 lrg Potatoes, peeled & finely minced
• 3 lrg Onions, finely minced
• 28 ounce Can tomatoes, undrained and minced
• 17 ounce Can cream-style corn
• 14 ounce Bottle catsup
• 1 sm Warm pepper
• 1/4 c. Red wine
• 2 Tbsp. To 3 tb Lemon juice
• 2 Tbsp. Dry sherry
• 1 1/2 tsp Paprika
• 1 tsp Brown sugar
• 1 tsp Pepper
• 1/2 tsp Grnd red pepper
• 1/2 tsp Dry red pepper flakes

1. Combine chicken, roasts, and water in a large Dutch oven, cover, and bring to a boil.
2. Reduce heat, and simmer 1 hour or possibly till meat is tender.
3. Remove meat from broth, reserving broth.
4. Cold meat completely.
5. Remove meat from bones.
6. Grind meat in food processor or possibly grinder.
7. Add in potatoes and onions to broth; cook over medium heat 20 to 25 min or possibly till tender.
8. Add in meat and remaining ingredients; bring to a boil.
9. Reduce heat; simmer, uncovered, 2-1/2 hrs, stirring often.
10. Add in water for a thinner consistency, if you like.
11. Makes 1-1/2 gallons.
12. y'all by Jeff Pruett.

pork loin roast, roast, water, potatoes, onions, tomatoes, corn, catsup, pepper, red wine, lemon juice, sherry, paprika, brown sugar, pepper, red pepper, red pepper

Taken from cookeatshare.com/recipes/bama-brunswick-stew-sl-1-87-76471 (may not work)