*  Exported from  MasterCook  *

                            My Brunswick Stew

Recipe By     : Katherine Smich
Serving Size  : 1    Preparation Time :0:00
Categories    : Stews                            Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  lb            Chicken breast --
                        - skinless, boneless
   1      lg            Onion -- finely chopped
   5                    Cerlery ribs -- sliced 1/2"
   4      md            Carrots -- sliced 1/2"
   1      ts            Red pepper flakes
   3      qt            Chicken stock
   2 1/2  lb            Pork roast -- cubed 1/2"
  28      oz            Can tomatoes -- crushed
   1      lb            Okra -- sliced 1/4"
   2                    Cans frozen corn -- thawed
   4      ds            Tabasco sauce
  16      oz            Can tomato sauce

Cook chicken breast, onions, celery, carrots, and pepper flakes in
large pot over medium heat. Cover and bring to boil, reduce to low
temperature. Add pork and simmer partially covered for 30 minutes.
Remove chicken and cool until easy to handle, leaving pot on the
stove. Skim off all the fat on top of pot, and shred chicken by hand
and return to pot along with tomatoes and okra and simmer uncovered
for 30 minutes stirring occasionally until pork is tender and no pink
remains and okra is tender. Stir in corn, tomato sauce and season
with Tabasco sauce, salt, and pepper, sauce to taste. Best if made
the day before and then skim off any fiat remaining on top.


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