Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Lean pork roast - up to

  2. 3 2 lbs 908g / 32oz Lean beef roast or chuck - up to

  3. 3 1 lb 454g / 16oz White meat chicken -

  4. 1 lb 454g / 16oz Onion (large)

  5. 1 lb 454g / 16oz Can tomatoes - (28 ounce) (large)

  6. 1 White corn

  7. 1 Creamed corn

  8. 1 cup 237ml Cider vinegar

  9. 2 tablespoons 30ml Black pepper

  10. 1 tablespoon 15ml Ground red pepper

  11. 1/2 tablespoon 7 1/2ml Crushed red pepper

  12. 1 tablespoon 15ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 the BBQ List on July 8, 1998 by George Tracy


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