My Brunswick Stew
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
chicken breasts
skinless, boneless |
|
| 1 | each |
onions
large, finely chopped |
|
| 5 | each |
celery stalks
1/2 inch slices |
|
| 4 | each |
carrots
medium, 1/2 inch slices |
|
| 1 | teaspoon |
red pepper flakes
|
|
| 3 | quarts |
chicken broth
|
*
|
| 2 ½ | pounds |
pork loin roast
1/2 inch cubes |
|
| 1 | can |
tomatoes, canned
crushed, (28 ounces) |
|
| 1 | pound |
okra
1/4 inch slices |
|
| 2 | cans |
corn
frozen, thawed |
*
|
| 4 | dashes |
red hot pepper sauce
|
*
|
| 1 | can |
tomato sauce
(16 ounces) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
chicken breasts
skinless, boneless |
|
| 1 | each |
onions
large, finely chopped |
|
| 5 | each |
celery stalks
1/2 inch slices |
|
| 4 | each |
carrots
medium, 1/2 inch slices |
|
| 5 | ml |
red pepper flakes
|
|
| 3 | quarts |
chicken broth
|
*
|
| 1.1 | kg |
pork loin roast
1/2 inch cubes |
|
| 1 | can |
tomatoes, canned
crushed, (28 ounces) |
|
| 453.6 | g |
okra
1/4 inch slices |
|
| 2 | cans |
corn
frozen, thawed |
*
|
| 4 | dashes |
red hot pepper sauce
|
*
|
| 1 | 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.
