Ingredients:
2 -3 lbs lean pork roast
2 -3 lbs lean beef roast or 2 -3 lbs chuck
1 lb white meat chicken (optional)
1 large onions
1 (28 ounce) cans tomatoes
1 can white corn
1 can creamed corn
1 cup cider vinegar
2 tablespoons black pepper
1 tablespoon ground red pepper
1/2 tablespoon crushed red pepper flakes
1 tablespoon salt
Directions:
Cut meat into large chunks.
Place in a heavy pot and add water to barely cover.
Simmer more than an hour.
When the meat is very tender, drain and reserve any broth.
Grind the meat with a coarse hand grinder or chop finely.
(Using a food processor destroys the texture.) Grind one large onion.
Place onion and the meat back into the pot and add one large can of tomatoes-juice and all.
Add corn, vinegar and seasonings.
Simmer a few minutes.
Add the reserved broth to the meat until it reaches the consistency of stew.
Serve it over white rice or bread with dill pickles on the side as a condiment.
Servings: 10
Time preparation: 15 min.
Time total: 105 min.