Georgia bar-bq hash
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean pork roast; up to 3 |
| 2 | pounds | Lean beef roast or chuck; up to 3 |
| 1 | pounds | White meat chicken; (optional) |
| 1 | large | Onion |
| 1 | can | Tomatoes; (28 ounce) |
| 1 | can | White corn |
| 1 | can | Creamed corn |
| 1 | cup | Cider vinegar |
| 2 | tablespoons | Black pepper |
| 1 | tablespoon | Ground red pepper |
| ½ | Table spoon of crushed red pepper. | |
| 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.
Posted to bbq-digest by Bill <wcm4@...> on Jan 11, 1999, converted by MM_Buster v2.0l.