Preparation:
Wash and cut chicken, if necessary. Place chicken in a large pot, barely cover with water, and bring to a boil. Reduce heat and simmer until tender, about 40 minutes. Remove chicken from pot and set aside to cool, reserving stock.
Open cans of whole tomatoes and place in a second large pot. Crush tomatoes with your hands. Open cans of baby lima beans and add liquid to the tomatoes. Put the canned baby limas into a mixing bowl and mash. Set mashed limas aside.
Add six cups chicken stock to the tomatoes. Bring mixture to a boil, reduce heat to medium, and cook for about 40 minutes, or until liquid is reduced by about a third. Stir frequently.
While the liquid is cooking down, bone the chicken and shred chicken meat. Peel and finely dice the potatoes and onions. When tomato liquid is sufficiently reduced, add chicken, mashed limas, frozen baby limas, potatoes, and onions. Simmer mixture over low heat for about 3 1/2 hours, stirring frequently.
Add cream style corn, sugar, salt, pepper, butter or margarine, and Texas Pete. Continue cooking over low heat for an additional hour, stirring almost constantly until done. |
