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Ingredientes
- 1 x Pork loin, 2-2 1/2 lbs
- 1 x Frying chicken, 2-2 1/2 lbs
- 12 c. Water (up to 14)
- 4 lb Grnd beef
- 6 c. Whole kernel corn, frzn
- 5 c. Purple hull peas, frzn
- 5 c. Lima beans, frzn
- 3 c. Cabbage, minced
- 2 med Potatoes, peeled, cubed
- 2 med Onions, minced
- 1 can (46 ounce) tomato juice
- 1 can (16 ounce) whole tomatoes, undrained, minced
- 2 c. Okra, frzn, cut up
- 1 lb Carrots, diced
- 1 x Green pepper, minced
- 3/4 c. Celery, minced
- 1/4 c. Fresh parsley, minced
- 1 Tbsp. Crushed red pepper (up to 2)
- 1 Tbsp. Salt
- 1 Tbsp. Celery salt
- 1 1/2 tsp Pepper
Direcciones
- Combine pork, chicken, and 12 c. water in a large Dutch oven;
- bring to a boil. Cover, reduce heat, and simmer 2 hrs. Drain meat,
- reserving broth. Remove bone, and shred pork. Skin, bone, and shred chicken. Return meat to broth. Brown grnd beef in a large
- skillet, stirring to crumble; drain. Add in grnd beef and remaining
- ingredients to broth. Return to a boil. Reduce heat, and simmer,
- uncovered, 2 hrs; stir often. Add in water for a thinner consistency, if
- desired.
- Yield: 2-1/2 gallons
- Herndon, Kentucky
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1051g | |
| Recipe makes 10 servings | |
| Calories 1152 | |
| Calories from Fat 476 | 41% |
| Total Fat 52.88g | 66% |
| Saturated Fat 18.64g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 223mg | 74% |
| Sodium 1388mg | 58% |
| Potassium 3245mg | 93% |
| Total Carbs 91.48g | 24% |
| Dietary Fiber 23.3g | 78% |
| Sugars 19.86g | 13% |
| Protein 80.05g | 128% |
