Brunswick Stew - cooking recipe

Ingredients
    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
    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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