Jacks Brunswick Stew

• 1 pound Boston butt pork roast
• 1 pound fresh chicken or hen, bone in
• 1 pound boneless beef chuck roast
• 1 pound red or white potatoes
• 1 small (3 ounces) sweet onion, such as Vidalia
• 6 cups canned tomatoes
• 2 1/2 teaspoons salt
• 2 1/2 teaspoons ground black pepper
• 1/8 teaspoon ground cayenne (red) pepper
• 3/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 32 ounces (4 cups) cream-style white corn

1. Place the pork and chicken in a 1 1/2-gallon stockpot with water to cover.
2. Bring to a boil, then immediately reduce the heat to a simmer.
3. Skim off any foam that rises to the top and cook for 2 hours, or until the meat is very tender, skimming occasionally.
4. Remove the meat to a bowl and reserve the stock.
5. At the same time, place the beef in a separate large stockpot with water to cover and cook for 2 hours, or until tender.
6. Remove the beef and discard the broth.
7. Peel, quarter, and cook the potatoes in water until tender (see Note).
8. Remove and discard the bones and skin from all the cooked meat, and grind the meat with a heavy-duty meat grinder.
9. Put 2 pints of the pork and chicken stock into a 1 1/2-gallon stockpot.
10. (Reserve the rest for another use.)
11. Add the ground meats to the stock.
12. Peel and grind the onion and add it to the meat mixture.
13. Grind the tomatoes, add them to the stockpot, and bring the mixture to a boil.
14. When the stew is hot, grind and blend in the cooked potatoes, stirring until any lumps are removed.
15. At this point, the stew should be soupy but not watery.
16. If the stew is too thick to stir easily with a flat spatula or pancake turner, thin it slightly with the reserved pork and chicken stock.
17. Stir in the salt.
18. Dissolve the black pepper and cayenne pepper in 1 tablespoon water, then add to the stew along with the ketchup and Worcestershire sauce.
19. Cook for 30 minutes, stirring constantly.
20. Grind and add the corn, then continue to cook the stew over very low heat for 1 hour, stirring often and scraping the bottom of the stockpot with a flat spatula or pancake turner to avoid scorching.
21. The stewcooking day started before sunrise, and the early helpers were rewarded with coffee and sausage biscuits prepared by Jack.
22. Cooking the potatoes before grinding them makes the stew cook more quickly.
23. This method also makes the stew smoother and gives it the signature texture only Jacks stew has.

pork roast, chicken, chuck roast, red, sweet onion, tomatoes, salt, ground black pepper, ground cayenne, ketchup, worcestershire sauce, corn

Taken from www.epicurious.com/recipes/food/views/jack-s-brunswick-stew-389027 (may not work)