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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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I have not tried this recipe. Could be used over rice or as a condiment. Times are estimated. Ingredients:
2 -3 lbs lean pork roast |
2 -3 lbs lean beef roast or 2 -3 lbs chuck |
1 lb white meat chicken (optional) |
1 large onion |
1 (28 ounce) can tomatoes |
1 can white corn |
1 can creamed corn |
1 cup cider vinegar |
2 tablespoons black pepper |
1 tablespoon ground red pepper |
1/2 tablespoon crushed red pepper flakes |
1 tablespoon salt |
Directions:
1. Cut meat into large chunks.
2. Place in a heavy pot and add water to barely cover.
3. Simmer more than an hour.
4. When the meat is very tender, drain and reserve any broth.
5. Grind the meat with a coarse hand grinder or chop finely.
6. (Using a food processor destroys the texture.) Grind one large onion.
7. Place onion and the meat back into the pot and add one large can of tomatoes-juice and all.
8. Add corn, vinegar and seasonings.
9. Simmer a few minutes.
10. Add the reserved broth to the meat until it reaches the consistency of stew.
11. Serve it over white rice or bread with dill pickles on the side as a condiment.
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