Jack's Brunswick Stew Recipe

Level: Easy

Yield: 16 servings (1 cup each)

Nutritional Analysis Per Serving (1 of 16 servings): Calories 283, Total Fat 14 g, Saturated Fat 5 g, Carbohydrates 23 g, Dietary Fiber 4 g, Sugar 8 g, Protein 20 g, Cholesterol 58 mg, Sodium 665 mg

Total Time: 3 hr 45 min

Preparation: 15 min

Cooking: 3 hr 30 min

• 1 pound Boston butt pork roast
• 1 pound fresh chicken or hen, bone-in
• 1 pound boneless beef chuck roast
• 1 pound red potatoes, peeled and quartered
• 2 1/2 teaspoons ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 small sweet onion, like Vidalia, chopped
• 6 cups canned whole peeled tomatoes
• 3/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 1/2 teaspoons salt
• 32 ounces (4 cups) cream-style white corn

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1. Put the pork and chicken into a 1 1/2gallon stockpot and cover with enough water. Simmer at medium heat for 2 hours until the meat is very tender, skimming the surface occasionally. Remove the meat and set aside, keeping the broth. Meanwhile, cook the beef in a separate large stockpot the same way. Remove the beef after cooking and discard its broth.
2. Place the potatoes in a medium saucepan, cover with water, and cook until tender.
3. Discard bones and skin from all cooked meats, then shred or cut into pieces and grind in a food processor or meat grinder. Add 2 pints of the reserved pork-and-chicken broth back into a 1 1/2gallon stockpot (reserve the rest for another use), and mix in the ground pork and chicken. Dissolve the black and cayenne pepper in 1 tablespoon water and add it to the stew.
4. Process the onion and tomatoes in a food processor until smooth, then combine this with the meat mixture along with the ketchup and Worcestershire sauce. Puree the cooked potatoes and stir them into the stew, breaking up any lumps. Add salt and adjust the stew's consistency so it's soupy but not watery if too thick, thin it slightly with some reserved broth. Cook for 30 minutes, stirring constantly.
5. Puree the corn and add it to the stew, then simmer on very low heat for 1 hour. Stir frequently and scrape the bottom of the pot with a flat spatula to prevent burning.

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008