Harry young's burgoo
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pork loin, 2-2 1/2 lbs | |
| 1 | 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 | 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 |
Directions
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