Brunswick Stew

• 1 boston butt
• 1 chicken
• 2 quarts tomatoes (or more)
• 2 quarts corn (canned or frozen)
• 2 large onions
• 1/4 cup vinegar
• salt and red pepper to taste
• 1/2 bottle ketchup

1. Boil boston butt in pot until done.
2. Remove and debone, removing all fat and disposing of.
3. Chop up lean pork and set aside.
4. Also boil chicken in a pot.
5. Debone, removing and disposing of fat and skin.
6. Cut up lean chicken and put in with pork.
7. If using frozen corn, cook in microwave until about done. Grind up pork, chicken, corn, tomatoes and onion.
8. Mix all ingredients in a large, heavy- bottom pot. Cook on low heat about 1-1/2 hours, stirring occasionally.
9. Do not let stick to pot. Enough stew to serve 25 people.
10. Amount of all
11. ingredients can be adjusted for personal taste.

boston butt, chicken, tomatoes, corn, onions, vinegar, salt, ketchup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23464 (may not work)