Georgia bar-b-q hash
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean pork roast |
| 2 | pounds | Lean beef roast or chuck |
| 1 | pounds | Chicken, white meat; (opt) |
| 1 | large | Onion |
| 28 | ounces | Tomatoes, canned |
| 16 | ounces | White corn |
| From: HQAT45A@prodigy.com (Tal Bray) | ||
| posted on rec.food.recipes | ||
| 16 | ounces | Creamed corn |
| 1 | cup | Cider vinegar |
| 2 | tablespoons | Pepper, black |
| 1 | tablespoon | Cayenne, ground |
| ½ | tablespoon | Red pepper flakes |
| 1 | tablespoon | Salt |
Directions
Cut meat into large chunks. Place in a heavy pot and add water to barely cover. Simmer more than an hour. When the meat is very tender, drain and reserve any broth. Grind the meat with a coarse hand grinder or chop finely. (Using a food processor destroys the texture.) Grind one large onion. Place onion and the meat back into the pot and add one large can of tomatoes -juice and all. Add corn, vinegar and seasonings. Simmer a few minutes. Add the reserved broth to the meat until it reaches the consistency of stew. Serve it over white rice or bread with dill pickles on the side as a condiment.
Submitted By SAM WARING On 08-25-95