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Georgia Barbecue Hash

2 lb Lean pork roast
2 lb Lean beef roast or chuck
1 lb Chicken, white meat; (opt)
1 lg Onion
28 oz Tomatoes, canned
16 oz White corn
16 oz Creamed corn
1 c Cider vinegar
2 tb Pepper, black
1 tb Cayenne, ground
1/2 tb Red pepper flakes
1 tb Salt

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.

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