Bama Brunswick Stew

Course :	Stews
From:	HungryMonster.com
Serves:	1

Ingredients:

2 1/2	pounds	broiler-fryer -- up to 3
2	pounds	boneless pork loin roast -- up to 2.5
2	pounds	chuck roast
2 1/2	quarts	water
3	large	potatoes, peeled and finely chopped
3	large	onions -- finely chopped
28	ounces	tomatoes, undrained and chopped
17	ounces	cream-style corn
14	ounces	catsup
1	small	hot pepper
1/4	cup	red wine
2	tablespoons	to 3 tbsp. lemon juice
2	tablespoons	dry sherry
1 1/2	teaspoons	paprika
1	teaspoon	brown sugar
1	teaspoon	pepper
1/2	teaspoon	ground red pepper
1/2	teaspoon	dried red pepper flakes

Preparation:

Combine chicken, roasts, and water in a large Dutch oven, cover, and bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender. Remove meat from broth, reserving broth. Cool meat completely. Remove meat from bones. Grind meat in food processor or grinder. Add potatoes and onions to broth; cook over medium heat 20 to 25 minutes or until tender. Add meat and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2-1/2 hours, stirring often. Add water for a thinner consistency, if desired. Makes 1-1/2 gallons.