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Ingredientes
- 1 x fat hen - (at least 4 lbs)
- 1 lb lean stew meat - (to 2 lbs)
- 3 pt water - (to 4 pints)
- 1 1/2 tsp coarsely-grnd black pepper
- 1/2 tsp grnd red (cayenne) pepper
- 2 can tomato puree - (6 ounce ea)
- 12 x potatoes cut in chunks
- 4 lrg onions minced
- 1 lrg cabbage head finely minced
- 6 med tomatoes - (to 8) peeled, minced
- 6 x ears corn - (to 8) kernels cut off cob
- 1 lb carrots sliced
- 1 Tbsp. salt - (to 2 tbspns)
- 1 tsp finely-grnd black pepper
- 1/2 c. Worcestershire sauce - (to 1 c.)
Direcciones
- In a big soup pot, cook chicken and stew meat in water with coarsely grnd black and grnd red peppers till chicken falls off the bone and meat is tender, about 40 min. Remove bones and skin; shred meat and return to liquid.
- Add in tomato puree, potatoes, onions, cabbage, tomatoes, corn and carrots. Season with salt, finely grnd pepper and Worcestershire. Cook slowly for 2 to 3 hrs, till consistency of a thick stew, stirring from bottom to keep from scorching. Add in water, if necessary, to keep from sticking.
- This recipe yields 12 to 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 700g | |
| Recipe makes 12 servings | |
| Calories 312 | |
| Calories from Fat 26 | 8% |
| Total Fat 2.95g | 4% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 1324mg | 55% |
| Potassium 1966mg | 56% |
| Total Carbs 60.08g | 16% |
| Dietary Fiber 11.1g | 37% |
| Sugars 17.17g | 11% |
| Protein 16.03g | 26% |
