Brunswick Stew

* Exported from MasterCook *

Brunswick Stew

Recipe By : The Southern Living Cookbook, 1987, 8487-0709-5
Serving Size : 22 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pork roast
--4 1/2-pound
1 hen
--4 1/2 pound
48 ounces canned whole tomatoes
--undrained and chopped
8 ounces tomato sauce
3 large onions -- diced
2 small green peppers -- diced
3/4 cup vinegar
1/4 cup sugar
1/4 cup all-purpose flour
1 cup water
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground turmeric
2 tablespoons hot sauce
16 ounces frozen shoepeg corn

Place roast, fat side up, on rack of a roasting pan. Insert meat
thermometer, being careful not to touch bone or fat. Bake at 3250F about
30
to 35 minutes per pound or until thermometer registers 1600. Cool. Trim
and
discard fat; cut pork into 2-inch pieces.
Place hen in a Dutch oven, and cover with water. Bring to a boil; cover,
reduce heat, and simmer 2 hours or until tender. Remove hen from broth
and
cool. (Reserve broth for other uses.) Bone hen, and cut meat into 2-inch
pieces
Coarsely grind pork and chicken in food processor or with meat grinder.
Combine ground meat, tomatoes, tomato sauce, onion, green pepper,
vinegar,
and sugar in a large Dutch oven. Combine flour and water, stirring until
smooth; stir into meat mixture. Stir in salt, pepper, turmeric, and hot
sauce. Cook over medium heat 30 minutes, stirring occasionally. Add
water,
if needed, to reach desired consistency. Stir in corn, and cook an
additional 10 minutes.
Yield: 22 cups.
Note: Brunswick Stew freezes well. To serve, thaw and cook until
thoroughly
heated.
Busted by Gail Shermeyer <4paws@netrax.net>
Notes: There are almost as many variations of Brunswick Stew as there
are
of barbecue sauce. This pork and chicken version seems to be most
typical.
While a bowl of steaming Brunswick Stew is good alone, it's often served
as
an accompaniment to Southern barbecue.



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