Brunswick Stew (Chicken/Pork/Beef)

• 2 lbs fryer chickens
• 2 lbs pork butt
• 2 lbs chuck roast
• 3 quarts water
• 3 lbs potatoes (peeled or cubed)
• 3 cups onions (chopped)
• 1 (28 ounce) can diced tomatoes
• 1 (17 ounce) can creamed corn
• 1 (14 ounce) bottle catsup
• 1 tablespoon jalapeno (chopped)
• 14 cup red wine
• 3 tablespoons lemon juice
• 2 tablespoons dry sherry
• 2 teaspoons paprika
• 1 tablespoon brown sugar
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon crushed red pepper flakes

1. Combine three meats in large pot and cover with water.
2. Bring to a boil, then reduce heat and simmer for 1 hour or until meat is tender.
3. Remove meat and reserve broth.
4. When cool, shred or chop meat.
5. Add potatoes and onions to broth and cook over medium heat until tender.
6. Add meat and remaining ingredients, bring to a boil.
7. Reduce heat and simmer for 2 1/2 hours, stirring often.
8. Serve with your favorite BBQ.
9. I prefer Carolina-style Pulled Pork sandwiches recipe#152801.

chickens, pork butt, chuck roast, water, potatoes, onions, tomatoes, corn, catsup, red wine, lemon juice, sherry, paprika, brown sugar, black pepper, cayenne pepper, red pepper

Taken from www.food.com/recipe/brunswick-stew-chicken-pork-beef-154302 (may not work)