Title: Bama brunswick stew - sl 1/87
 Categories: Stew, Southern, Meats, Sthrn/livng
      Yield: 1 1.5 gals
 
      1    2.5 - 3 lb broiler-fryer
      1    2 - 2.5 lb boneless pork
           -loin roast
      2 lb Chuck roast
  2 1/2 qt ;water
      3 lg Potatoes; peeled & finely
           -chopped
      3 lg Onions; finely chopped
     28 oz Can tomatoes; undrained
           -and chopped
     17 oz Can cream-style corn
     14 oz Bottle catsup
      1 sm Hot pepper
    1/4 c  Red wine
      2 tb To 3 tb Lemon juice
      2 tb Dry sherry
  1 1/2 ts Paprika
      1 ts Brown sugar
      1 ts Pepper
    1/2 ts Ground red pepper
    1/2 ts Dried red pepper flakes
 
    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.