My brunswick stew

1 Servings

Ingredients

Quantity Ingredient
2½ pounds Chicken breast; skinless, boneless
1 large Onion; finely chopped
5 Ribs celery; 1/2inch slices
4 mediums Carrots; 1/2 inch slices
1 teaspoon Red pepper flakes
3 quarts Chicken stock
2½ pounds Pork roast; 1/2inch cubes
1 can (28 oz) tomatoes; crushed
1 pounds Okra; 1/4inch slices
2 cans Frozen corn; thawed
4 dashes Tabasco sauce
1 can (16 oz) tomato sauce

Directions

Cook chicken breast, onions, celery, carrots and pepper flakes in large pot over medium heat. Cover and bring to boil, reduce to low temperature. Add pork and simmer partially covered for 30 minutes. Remove chicken and cool until easy to handle, leaving pot on the stove. Skim off all the fat on top of pot, and shred chicken by hand and return to pot along with tomatoes and okra and simmer uncovered for 30 minutes stirring occasionally until pork is tender and no pink remains and okra is tender. Stir in corn, tomato sauce and season with Tabasco sauce, salt and pepper, sauce to taste. Best if made the day before and then skim off any fiat remaining on top.

Recipe by: Katherine Smith (my own) Posted to TNT - Prodigy's Recipe Exchange Newsletter by ksmith3001@... (Katherine L Smith) on Sep 11, 1997

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