Georgian Brunswick Stew

  1. Combine first 6 ingredients in a large dutch oven, bring to a boil.
  2. Cover, reduce heat and simmer 1 1/2 hours.
  3. Add chicken and simmer 1 1/2 hours.
  4. Remove meat from broth, reserving broth in Dutch oven.
  5. Cool meat; bone and coarsely chop.
  6. Set aside.
  7. Add tomatoes and next 6 ingredients to broth; bring to a boil.
  8. Simmer, uncovered, 1 hour, stirring occasionally.
  9. Stir in meat, corn, beans, peas, potatoes and vinegar.
  10. Simmer, uncovered, 45 minutes, stirring often.
  11. Add okra; cook 15 minutes.
  12. Remove bay leaves. Yields 6 1/2 quarts.

boneless pork loin chops, onions, salt, pepper, water, tomatoes, catsup, worcestershire sauce, chili sauce, hot sauce, dry mustard, bay leaves, english peas, potatoes, white vinegar, okra

Taken from www.cookbooks.com/Recipe-Details.aspx?id=459363 (may not work)

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