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