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Categories:Viewed: 54 - Published at: 4 years ago
Ingredients
- 2 qt. chopped, peeled ripe tomatoes
- 2 lb. okra, cut in 1/4-inch rings
- 2 lb. lean beef
- 2 lb. lean pork
- 1 large fryer
- 1 qt. green butter beans, cooked
- 8 to 10 ears corn, cut twice, then scraped
- 2 large onions, chopped
- 1 hot pepper
- salt and pepper to taste
Method
- Boil or simmer beef and pork in a large kettle with onions for about 2 hours (until meat is falling off bones).
- Boil chicken the last hour or in a separate pot.
- Remove meat and chill broth. Remove fat.
- Add tomatoes, okra and butter beans to broth to be cooking while working with meat. Take skin, bones and excess fat from meats, then chop meats very fine. When vegetables are done, add meats and corn and cook on low about 20 minutes, stirring more or less constantly to keep corn from sticking while it thickens the stew. This freezes well.
