Projo Football Food & Spirits

Want a hearty dinner to enjoy during the Sunday Night in America game between the Pats and the Bills? How about this suggestion from Smokey Bones.

SMOKEY BONES BRUNSWICK STEW

½ chicken, (about 1 ½ pounds)

6 cups water

2/3 lb. ground beef

1 ½ lbs. onions, diced (about 4 cups)

¾ lb. smoked pulled pork (or 1 lb. ground pork, see note)

1 28-oz. can crushed tomatoes

2 14 ½-oz. cans diced tomatoes in juice

¾ cup ketchup

¼ cup Worcestershire sauce

¾ teaspoon hot sauce

1 ½ teaspoons salt

1 teaspoon ground black pepper

2 tablespoons granulated sugar

¼ cup barbecue spice

2 (15-ounce) cans cream-style corn

1 tablespoon of yellow mustard

· Cut chicken into pieces, place in a stockpot and cover with water. Bring to a boil, reduce heat, cover and simmer until chicken is tender, about 30 minutes. Remove chicken; pour stock into a bowl or large measuring cup. When chicken is cool, discard skin. Pull meat from bones; discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken and water or canned broth may be substituted for stock.

· In a large skillet, cook beef over medium heat until about half done.

· Add onions; cook until translucent, about 8 minutes. Add chicken and pulled pork; stir and cook until well mixed and heated through, about 5 minutes. Remove from heat.

· Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock. Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour, stirring occasionally, adding stock if needed.

Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add ½ teaspoon of liquid smoke to the stew with the other seasonings.

Makes 12 (1 ½cup) servings

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