Brunswick Stew - cooking recipe
Ingredients
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1 (2 1/2 lb.) broiler fryer
1 (1/2 lb.) boneless chuck roast
1 (2 1/2 to 3 lb.) boneless pork roast
2 qt. water
3 large onions, quartered
1 (46 oz.) can tomato juice
4 (17 oz.) cans cream-style corn
1/4 c. cider vinegar
1/4 c. Worcestershire sauce
1 1/2 Tbsp. poultry seasoning
1 tsp. black pepper
1 tsp. red pepper
1/2 tsp. liquid smoke
Preparation
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Combine first 4 ingredients in a large heavy boiler.
Bring to a boil.
Cover; reduce heat.
Simmer 2 hours or until meat is tender.
Remove meat, reserving broth.
Cool meat; skin, bone and coarsely chop meat.
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