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4 1/2 lb. Lean Pork Roast
4 1/2 lb. Lean Beef Roast Chuck
2 1/4 lb. White Meat Chicken
1 can Onion
1 can Tomato
1 can White Corn
1 can Creamed Corn
1 cup Cider Vinegar
2 tbs. Black Pepper
1 tbs. Red Pepper
1/2 tbs. Red Pepper
1 tbs. Salt
Cut meat into large chunks. Place in a heavy pot and add water to barely cover. Simmer more than an hour. When the meat is very tender, drain and reserve any broth. Grind the meat with a coarse hand grinder or chop finely. (Using a food processor destroys the texture.) Grind one large onion. Place onion and the meat back into the pot and add one large can of tomatoes -juice and all. Add corn, vinegar and seasonings. Simmer a few minutes. Add the reserved broth to the meat until it reaches the consistency of stew. Serve it over white rice or bread with dill pickles on the side as a condiment.
4 1/2 lb. Lean Beef Roast Chuck
2 1/4 lb. White Meat Chicken
1 can Onion
1 can Tomato
1 can White Corn
1 can Creamed Corn
1 cup Cider Vinegar
2 tbs. Black Pepper
1 tbs. Red Pepper
1/2 tbs. Red Pepper
1 tbs. Salt
Cut meat into large chunks. Place in a heavy pot and add water to barely cover. Simmer more than an hour. When the meat is very tender, drain and reserve any broth. Grind the meat with a coarse hand grinder or chop finely. (Using a food processor destroys the texture.) Grind one large onion. Place onion and the meat back into the pot and add one large can of tomatoes -juice and all. Add corn, vinegar and seasonings. Simmer a few minutes. Add the reserved broth to the meat until it reaches the consistency of stew. Serve it over white rice or bread with dill pickles on the side as a condiment.
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