Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 pound boneless pork loin, cut into 1-inch cubes

  3. 1 can (14-1/2 ounces) beef broth

  4. 2 large potatoes, peeled and cut into 1-inch cubes

  5. 1 can (14-1/2 ounces) diced tomatoes, undrained

  6. 1 large onion, chopped

  7. 1/2 cup ketchup

  8. 1/4 cup Worcestershire sauce

  9. 1 tablespoon lemon juice

  10. 1 tablespoon white vinegar

  11. 1 cup whole kernel corn, drained

  12. Hot pepper sauce to taste

  13. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. In a skillet, cook beef and pork over medium heat until no longer pink; drain. Add the broth, potatoes, tomatoes, onion, ketchup, Worcestershire sauce, lemon juice and vinegar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

  2. Add the corn, hot pepper sauce, salt and pepper. Simmer for 10 minutes, stirring occasionally. Yield: 6-8 servings.

  3. To remove kernels from cooked corncobs, stand one end of the cob on a cutting board. Run a sharp knife down the cob, cutting deeply to remove kernels. Lightly pack into freezer containers or plastic bags, leaving 1/2 inch headspace. Freeze for up to 10 months. Two medium ears yield about 1 cup kernels.


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