Virginian Brunswick Stew
Serves:
Ingredients:
1
ea
4lb broiler-fryer
1 1/2
ts
Salt
4
qt
;Water
1/3
lb
Ground beef
1/4
lb
Salt pork
8
sm
Potatoes (2-1/2 lbs) peeled
-and sliced
2
lg
Onions, sliced
1
qt
Canned crushed tomatoes
2
ea
10oz packages frozen baby
-lima beans
1
c
Sliced carrots
1/3
c
Sugar
1/4
c
Butter or margarine
1 1/2
ts
Paprika
1
tb
Lemon juice
2
ts
Salt
1
ts
Black pepper
3/4
ts
Red pepper
2
ea
11 oz cans shoepeg corn,
-drained
Method:
Combine first 3 ingredients in a large Dutch oven or stock pot; bring to a boil.
Cover, reduce heat, and simmer 1 hour.
Remove chicken from broth, reserving broth in Dutch oven.
Cool chicken; skin, bone, and coarsely chop meat.
Set aside.
Cook ground beef in a skillet over medium heat until browned, stirring until it crumbles.
Drain well, and add to broth.
Position knife blade in food processor bowl; add salt pork.
Pulse 2 or 3 times until fat is finely ground; add to broth.
Add potatoes and onion; cover and cook over medium heat 20 to 25 minutes.
Add chicken, tomatoes, beans, carrots, sugar, and next 6 ingredients to broth; cover, reduce heat, and simmer 2 to 2-1/2 hours, stirring occasionally.
Add corn, cook, uncovered, 10 to 15 minutes.
Recipe from Alvin Lucy of Virginia in February, 1992 "Southern Living".