Georgia Bar-BQ Hash
Source of Recipe
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2-3 lbs lean pork roast
2-3 lbs lean beef roast or chuck
1 lb white meat chicken (optional)
1 large onion
1 large can tomatoes (28 ounce)
1 cans white corn
1 can creamed corn
1 cup cider vinegar
2 tablespoons black pepper
1 tablespoon ground red pepper
1/2 table spoon of crushed red pepper
1 tablespoon salt
Cut meat into large chunks. Place in a heavy pot and add water to
barely cover. Simmer more than an hour. When the meat is very
tender, drain and reserve any broth. Grind the meat with a coarse
hand grinder or chop finely. (Using a food processor destroys the
texture.) Grind one large onion. Place onion and the meat back into
the pot and add one large can of tomatoes -juice and all. Add corn,
vinegar and seasonings. Simmer a few minutes. Add the reserved
broth to the meat until it reaches the consistency of stew. Serve
it over white rice or bread with dill pickles on the side as a
condiment.
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