Georgia bar-b-q hash

Yield: 12 servings

Measure 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
\N \N From: HQAT45A@prodigy.com (Tal Bray)
\N \N 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

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

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