Brunswick stew
Recipe by Angie Briggs DeLoe
1 tbsp olive oil
1 cup chopped onions
2 stalks celery
1.5 lbs leftover pulled pork
1.5 lbs ground beef
whole rotisserie chicken shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1/2 cup hickory bbq sauce
salt and pepper to taste
1 green bell pepper
3 (14.75 ounce) cans cream style corn
Prep. Time → 30 min
Cook Time → 3h min
1. Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the beef, and cook until evenly browned. Do not drain.
2. Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
3. Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.
main courses October 26, 2013 19:22
No one has liked this recipe.
No comments yet.