Big Heat's Brunswick Stew

------------------------------------STEW------------------------------------
1 Roasting Hen; 4 1/2 pound
2 lb Smoked pork shoulder; pulled
2 cn (28 oz) whole tomatoes;
-chopped
1 cn (16 oz) tomato sauce
2 lb Chopped okra
2 pk (16 oz) baby lima beans
2 pk (16 oz) yellow corn
6 Ribs celery; chopped
2 lg Yellow onions; chopped
1 lg Green bell pepper; chopped
2 Jalapenos; chopped
3/4 c White vinegar
1/2 c All purpose flour
1/2 c Nuoc mam
1/4 c Sugar
1/4 c Worcestershire sauce
4 tb Garlic powder
4 tb Black pepper
3 tb Paprika
3 tb Tabasco sauce

Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts
of water. Bring to a boil, reduce heat to simmer, and cook for 2 hours.
Remove from heat, strain, and let cool.

Place roasting hen in a dutch oven. Add water, cover, and bake for 2 hours
at 325 degrees. Remove, let cool, and pull meat into thumb sized chunks,
discarding skin and fat. Reserve.

Smoke pork shoulder for 8-12 hours, or until internal temperature reaches
160 degrees. You may finish in a covered pan in the oven if time is a
factor; however, it must smoke for at least 8 hours. Pull about 2 pounds
into thumb sized chunks and reserve. Use the rest of the smoked pork
shoulder for barbeque.

Return stock to the stove, bring to a gentle boil, and throw everything
into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and
cook for an additional 2 to 3 hours, stirring occassionally. Remove from
heat and serve immediately.

Serving Ideas : Barbeque, slaw, hush puppies

NOTES : Damn good!

Recipe by: Tom Solomon

Posted to bbq-digest V5 #752 by Kurt Lucas on Dec 09,
1997