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Title: My Brunswick Stew
Categories: Chicken Pork Soup Southern
Yield: 1 Servings
| 2 1/2 | lb | Chicken breast; skinless, boneless |
| 1 | lg | Onion; finely chopped |
| 5 | Ribs celery; 1/2inch slices | |
| 4 | md | Carrots; 1/2 inch slices |
| 1 | ts | Red pepper flakes |
| 3 | qt | Chicken stock |
| 2 1/2 | lb | Pork roast; 1/2inch cubes |
| 1 | cn | 28oz tomatoes; crushed |
| 1 | lb | Okra; 1/4inch slices |
| 2 | cn | Frozen corn; thawed |
| 4 | ds | Tabasco sauce |
| 1 | cn | 16 oz tomato sauce |
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.
Posted to MM-Recipes Digest V4 #3
Recipe by: Katherine Smith (my own)
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