Yield: 1 Servings
|4 pounds||Chicken; disjointed|
|2 pounds||Pork; cubed|
|1 pounds||Corned beef; cubed or 2 lbs spareribs, separated|
|3||Garlic cloves; minced|
|½ teaspoon||Dried red ground chili peppers|
|2 tablespoons||Dark brown sugar|
|2 tablespoons||Worcestershire sauce|
|½ teaspoon||Ground black pepper|
Combine the chicken, pork, corned beef, and water in saucepan. Cover and cook over medium heat for 2 hours. Add the onions, garlic, chili peppers, thyme, brown sugar, Worcestershire Sauce and black pepper and mix together.
Cover and serve hot with crusty bread or rolls.
Note: Cooked potato or noodles, shells or any pasta can be added to make this dish a more substantial meal without the bread. I also add green peas or green beans to this as well. Posted to CHILE-HEADS DIGEST V4 #086 by gcaselton@... (Graeme Caselton BSc(Open)) on Aug 16, 1997