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  Recipe Home » Main Course » Big Heat's Brunswick Stew
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  Big Heat's Brunswick Stew
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 157
Ingredients:
FOR THE STOCK:
2 medium Chicken carcasses
3 Bay leaves
2 tbsp Black peppercorns
6 qt Water
1 Smoked pork jowl, about 1
Pound
1 4 1/2 pound Roasting Hen
2 lb Smoked pork shoulder pulled
2 28 ounce cn whole tomatoes chopped
1 16 ounce cn tomato sauce
2 lb Chopped okra
2 16 ounce pk baby lima beans
2 16 ounce pk yellow corn
6 Ribs celery, chopped
2 large Yellow onions, chopped
1 large Green bell pepper, chopped
2 Jalapenos, chopped
3/4 cup White vinegar
1/2 cup All purpose flour
1/2 cup Nuoc mam
1/4 cup Sugar
1/4 cup Worcestershire sauce
4 tbsp Garlic powder
4 tbsp Black pepper
3 tbsp Paprika
3 tbsp Tabasco sauce
Instructions:
:

Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6
quarts of water. Bring to a boil, reduce heat to simmer, and cook for
2 hours. Remove from heat, strain, and let cool.

Place roasting hen in a dutch oven. Add water, cover, and bake for 2
hours at 325 degrees. Remove, let cool, and pull meat into thumb
sized chunks, discarding skin and fat. Reserve.

Smoke pork shoulder for 8-12 hours, or until internal temperature
reaches 160 degrees. You may finish in a covered pan in the oven if
time is a factor; however, it must smoke for at least 8 hours. Pull
about 2 pounds into thumb sized chunks and reserve. Use the rest of
the smoked pork shoulder for barbeque.

Return stock to the stove, bring to a gentle boil, and throw
everything into the pot. Cook at a gentle boil for 1 hour. Reduce
heat to a simmer and cook for an additional 2 to 3 hours, stirring
occassionally. Remove from heat and serve immediately.

Recipe By : Tom Solomon
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