Yield: 1 1.5 gals
|1||2.5 - 3 lb broiler-fryer|
|1||2 - 2.5 lb boneless pork loin roast|
|2 pounds||Chuck roast|
|3 larges||Potatoes; peeled & finely chopped|
|3 larges||Onions; finely chopped|
|28 ounces||Can tomatoes; undrained and chopped|
|17 ounces||Can cream-style corn|
|14 ounces||Bottle catsup|
|1 small||Hot pepper|
|¼ cup||Red wine|
|2 tablespoons||To 3 tb Lemon juice|
|2 tablespoons||Dry sherry|
|1 teaspoon||Brown sugar|
|½ teaspoon||Ground red pepper|
|½ teaspoon||Dried red pepper flakes|
Combine chicken, roasts, and water in a large Dutch oven, cover, and bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender.
Remove meat from broth, reserving broth. Cool meat completely. Remove meat from bones. Grind meat in food processor or grinder.
Add potatoes and onions to broth; cook over medium heat 20 to 25 minutes or until tender. Add meat and remaining ingredients; bring to a boil.
Reduce heat; simmer, uncovered, 2-½ hours, stirring often. Add water for a thinner consistency, if desired. Makes 1-½ gallons.
Recipe by J.A. Christian in January, 1987"Southern Living". Typed for y'all by Jeff Pruett.