Brunswick Stew (Sandra Woods)

By TMaloy

Ingredients

• 5 or 6 lb. Boston Butt (or wild hog or deer)
• 1 - 3 or 4 lb. chicken
• 2 large onions, chopped
• 5 or 6 large tomatoes
• 1 large bottle of ketchup
• 1 T. hot sauce
• salt and pepper to taste

Preparation

Step 1

Boil and debone chicken and pork, but save the broth. Then, put it in the food processor and chop it to fine. Beginning with broth, add onions tomatoes and ketchup.

Put all meat in a large pot with other ingredients. I cook this in crockpot for several hours. After about 4 hours, taste the stew to see if you need more hot sauce. If it is too soupy add 1/4 cup instant mashed potatoes. Add more if needed. Cook about 2 hours longer.