Harry young's burgoo

Yield: 10 Servings

Measure Ingredient
1 \N Pork loin, 2-2 1/2 lbs
1 \N Frying chicken, 2-2 1/2 lbs
12 cups Water (up to 14)
4 pounds Ground beef
6 cups Whole kernel corn, frozen
5 cups Purple hull peas, frozen
5 cups Lima beans, frozen
3 cups Cabbage, chopped
2 mediums Potatoes, peeled, cubed
2 mediums Onions, chopped
1 can (46 oz) tomato juice
1 can (16 oz) whole tomatoes, undrained, chopped
2 cups Okra, frozen, cut up
1 pounds Carrots, diced
1 \N Green pepper, chopped
¾ cup Celery, chopped
¼ cup Fresh parsley, chopped
1 tablespoon Crushed red pepper (up to 2)
1 tablespoon Salt
1 tablespoon Celery salt
1½ teaspoon Pepper

Combine pork, chicken, and 12 cups water in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours. Drain meat, reserving broth. Remove bone, and shred pork. Skin, bone, and shred chicken. Return meat to broth. Brown ground beef in a large skillet, stirring to crumble; drain. Add ground beef and remaining ingredients to broth. Return to a boil. Reduce heat, and simmer, uncovered, 2 hours; stir often. Add water for a thinner consistency, if desired. Yield: 2-½ gallons

Source: Southern Living 1987 Annual Recipes; Harry M.Young, Jr, Herndon, Kentucky

Recipe by: Harry M.Young, Jr. Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@... on Apr 17, 1997

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