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Pat and Wayne’s Brunswick Stew 3 pounds chicken
3 pounds smoked pork, chopped
1 pound ground chuck, browned
2 (28-ounce) cans crushed tomatoes
2 (16-ounce) cans cream-style corn
2 (16-ounce) cans whole kernel corn
16 ounces garden peas or small butterbeans
5 pounds diced potatoes
5 pounds chopped onions
Salt and pepper to taste
˝ cup Worcestershire sauce
˝ cup barbeque sauce
2 tablespoons red pepper hot sauce
Boil chicken until tender. Remove from broth to cool, reserving broth for stew. Chop chicken. Combine all ingredients including broth and simmer until tender, adding extra broth, tomato sauce and/or water if more liquid is needed. |
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