My Brunswick Stew

Name: My Brunswick Stew
Cook time: P1H
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: chicken breasts; onions; celery stalks; carrots; red pepper flakes; chicken broth; pork loin roast; tomatoes, canned; okra; corn; red hot pepper sauce; tomato sauce

Submitted by Mary Ella

YIELD

6 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 ½

POUNDS CHICKEN BREASTS
skinless, boneless

EACH ONIONS
large, finely chopped

EACH CELERY STALKS
1/2 inch slices

EACH CARROTS
medium, 1/2 inch slices

TEASPOON RED PEPPER FLAKES

QUARTS CHICKEN BROTH *

2 ½

POUNDS PORK LOIN ROAST
1/2 inch cubes

CAN TOMATOES, CANNED
crushed, (28 ounces)

POUND OKRA
1/4 inch slices

CANS CORN
frozen, thawed *

DASHES RED HOT PEPPER SAUCE *

CAN TOMATO SAUCE
(16 ounces) *

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 shread 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.