Anonymous Tue May 23 19:49:07 2006

2 pounds lean pork roast -- up to 3

2 pounds lean beef roast or chuck -- up to 3

1 pound white meat chicken -- (optional)

1 large onion

1 large can tomatoes -- (28 ounce)

1 can white corn

1 can creamed corn

1 cup cider vinegar

2 tablespoon black pepper

1 tablespoon ground red pepper

1/2 tablespoon crushed red pepper

1 tablespoon salt

Cut meat into large chunks. Place in a heavy pot and add water to barely cover. Simmer

more than an hour. When the meat is very tender, drain and reserve any broth. Grind the

meat with a coarse hand grinder or chop finely. (Using a food processor destroys the

texture.) Grind one large onion. Place onion and the meat back into the pot and add one

large can of tomatoes -juice and all. Add corn, vinegar and seasonings. Simmer a few

minutes. Add the reserved broth to the meat until it reaches the consistency of stew. Serve

it over white rice or bread with dill pickles on the side as a condiment. Posted to the Bbq on

July 8, 1998 by George Tracy