Eric's Brunswick Stew
Makes one gallon of delicious brunswick stew
Ingredients
1 quart chopped chicken
2 quarts chopped pork roast
4 cups chopped onion
3 16oz canned tomatoes, chopped
1 1/2 cups chicken broth
1 1/2 cups pork broth
1 stick margarine (1/2 cup)
2 cups ketchup
1 tbsp apple cider vinegar
2 tbsp mustard
1 tbsp Tabasco sauce
1 tbsp Worcestershire sauce
1 tbsp lemon juice
3 tsp salt
1 tsp black pepper
1/3 cup sugar
3 16 oz creamed corn
Instant potato flakes (optional - for thickening)
Instructions
Boil chicken and pork til tender. Add one tsp salt to each while cooking. When done, remove all fat, bone and skin from both. Chop chicken and pork separately. In a big stew pot, add chicken, port and onions. Stir in the chopped tomatoes, chicken and pork broth. Stir in the remaining ingredients (except creamed corn) and mix well. Bring to a boil then turn the heat down until it barely bubbles while simmering. Stir often, cooking with the lid on for two hours. Add creamed corn, bring back to boiling with lid off and cook 45 minutes. Stew will thicken after it cools. If stew id not as thick as you'd like, add some instant potato flakes. If too thick, add more broth.