Harry young's burgoo Recipe

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Harry young's burgoo

Artist:	_	Yield:	10
Categories:	Chicken, Pork, Poultry, Soups & Stews	Rating:	0
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Ingredients:

1		2-2 ?lbs pork loin
1		2-2 ?lbs frying chicken
12	cup	Water (up to 14)
4	lbs	Ground beef
6	cup	Whole kernel corn, frozen
5	cup	Purple hull peas, frozen
5	cup	Lima beans, frozen
3	cup	Cabbage, chopped
2	med	Potatoes, peeled, cubed
2	med	Onions, chopped
1		46 oz can tomato juice
1		16 oz can whole tomatoes
		-undrained, chopped
2	cup	Okra, frozen, cut up
1	lbs	Carrots, diced
1		Green pepper, chopped
3/4	cup	Celery, chopped
1/4	cup	Fresh parsley, chopped
1	tbsp	Crushed red pepper (up to 2)
1	tbsp	Salt
1	tbsp	Celery salt
1 1/2	tsp	Pepper

Procedures:

1	Combine pork, chicken, and 12 cups water in a large dutch oven;
2	bring to a boil.
3	Cover, reduce heat, and simmer 2 hours.
4	Drain meat,
5	reserving broth.
6	Remove bone, and shred pork.
7	Skin, bone, and
8	shred chicken.
9	Return meat to broth.
10	Brown ground beef in a large
11	skillet, stirring to crumble; drain.
12	Add ground beef and remaining
13	ingredients to broth.
14	Return to a boil.
15	Reduce heat, and simmer,
16	uncovered, 2 hours; stir often.
17	Add water for a thinner consistency, if
18	desired.
19	Yield: 2-?gallons