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Categories:
chicken whole grain corn English peas tomatoes hot sauce tomato paste potatoes onions salt pepper Worcestershire sauce
Viewed: 46 - Published at: a year agoIngredients
- 15 lb. fresh Boston butt
- 20 cans boned chicken (29 oz. can)
- 4 (1 lb.) cans whole grain corn
- 4 (1 lb.) cans English peas
- 2 (1 lb.) cans tomatoes, mashed
- 1 c. hot sauce
- 1 can tomato paste
- 1/2 to 3/4 (1 lb.) can instant potatoes
- 8 lb. onions, chopped
- salt
- pepper
- Worcestershire sauce
Method
- Cook Boston butt the day before (save broth).
- Run pork and drained canned chicken through chopper.
- Add all other ingredients, except potatoes.
- We put potatoes in last to thicken. Yields 350 servings.
