Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Chicken carcasses |
| 3 \N | Bay leaves |
| 2 tablespoons | Black peppercorns |
| 6 quarts | Water |
| 1 \N | Smoked pork jowl, about 1 |
| \N \N | Pound |
| 1 \N | 4 1/2 pound Roasting Hen |
| 2 pounds | Smoked pork shoulder pulled |
| 2 \N | 28 ounce cn whole tomatoes chopped |
| 1 \N | 16 ounce cn tomato sauce |
| 2 pounds | Chopped okra |
| 2 \N | 16 ounce pk baby lima beans |
| 2 \N | 16 ounce pk yellow corn |
| 6 \N | Ribs celery, chopped |
| 2 larges | Yellow onions, chopped |
| 1 large | Green bell pepper, chopped |
| 2 \N | Jalapenos, chopped |
| ¾ cup | White vinegar |
| ½ cup | All purpose flour |
| ½ cup | Nuoc mam |
| ¼ cup | Sugar |
| ¼ cup | Worcestershire sauce |
| 4 tablespoons | Garlic powder |
| 4 tablespoons | Black pepper |
| 3 tablespoons | Paprika |
| 3 tablespoons | Tabasco sauce |
FOR THE STOCK:
:
Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts of water. Bring to a boil, reduce heat to simmer, and cook for 2 hours. Remove from heat, strain, and let cool.
Place roasting hen in a dutch oven. Add water, cover, and bake for 2 hours at 325 degrees. Remove, let cool, and pull meat into thumb sized chunks, discarding skin and fat. Reserve.
Smoke pork shoulder for 8-12 hours, or until internal temperature reaches 160 degrees. You may finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8 hours. Pull about 2 pounds into thumb sized chunks and reserve. Use the rest of the smoked pork shoulder for barbeque.
Return stock to the stove, bring to a gentle boil, and throw everything into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and cook for an additional 2 to 3 hours, stirring occassionally. Remove from heat and serve immediately.
Recipe By : Tom Solomon