Georgia bar-bq hash

Yield: 1 servings

Measure 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 \N Table spoon of crushed red pepper.
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.

Posted to bbq-digest by Bill <wcm4@...> on Jan 11, 1999, converted by MM_Buster v2.0l.

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