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Bama Brunswick Stew
1 2.5 - 3 lb broiler-fryer
1 2 - 2.5 lb boneless pork loin roast
2 lb Chuck roast
2 1/2 qt ;water
3 lg Potatoes; peeled & finely chopped
3 lg Onions; finely chopped
28 oz Can tomatoes; undrained and chopped
17 oz Can cream-style corn
14 oz Bottle catsup
1 sm Hot pepper
1/4 c Red wine
2 tb To 3 tb Lemon juice
2 tb Dry sherry
1 1/2 ts Paprika
1 ts Brown sugar
1 ts Pepper
1/2 ts Ground red pepper
1/2 ts Dried red pepper flakes
Combine chicken, roasts, and water in a large Dutch oven, cover, and bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender. Remove meat from broth, reserving broth. Cool meat completely. Remove meat from bones. Grind meat in food processor or grinder.
Add potatoes and onions to broth; cook over medium heat 20 to 25 minutes or until tender. Add meat and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2-1/2 hours, stirring often. Add water for a thinner consistency, if desired. Makes 1-1/2 gallons.
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