Print
Email
Add a photoServings: 1
Ingredients
- 1 x 2.5 - 3 lb broiler-fryer
- 1 x 2 - 2.5 lb boneless pork loin roast
- 2 lb Chuck roast
- 2Â 1/2 quart ,water
- 3 lrg Potatoes, peeled & finely minced
- 3 lrg Onions, finely minced
- 28 ounce Can tomatoes, undrained and minced
- 17 ounce Can cream-style corn
- 14 ounce Bottle catsup
- 1 sm Warm pepper
- 1/4 c. Red wine
- 2 Tbsp. To 3 tb Lemon juice
- 2 Tbsp. Dry sherry
- 1Â 1/2 tsp Paprika
- 1 tsp Brown sugar
- 1 tsp Pepper
- 1/2 tsp Grnd red pepper
- 1/2 tsp Dry red pepper flakes
Directions
- Combine chicken, roasts, and water in a large Dutch oven, cover, and bring to a boil. Reduce heat, and simmer 1 hour or possibly till meat is tender.
- Remove meat from broth, reserving broth. Cold meat completely. Remove meat from bones. Grind meat in food processor or possibly grinder.
- Add in potatoes and onions to broth; cook over medium heat 20 to 25 min or possibly till tender. Add in meat and remaining ingredients; bring to a boil.
- Reduce heat; simmer, uncovered, 2-1/2 hrs, stirring often. Add in water for a thinner consistency, if you like.
- Makes 1-1/2 gallons.
- y'all by Jeff Pruett.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 5665g | |
| Calories 3518 | |
| Calories from Fat 895 | 25% |
| Total Fat 99.64g | 125% |
| Saturated Fat 35.02g | 140% |
| Trans Fat 0.0g | |
| Cholesterol 601mg | 200% |
| Sodium 7112mg | 296% |
| Potassium 10113mg | 289% |
| Total Carbs 396.07g | 106% |
| Dietary Fiber 36.1g | 120% |
| Sugars 145.54g | 97% |
| Protein 263.15g | 421% |
