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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Perfect for leftover pulled pork, chicken or pot roast. Ingredients:
3 lbs pork or 3 lbs beef (smoked is best) or 3 lbs chicken (smoked is best) |
1 tablespoon bacon fat |
1 onion, chopped |
3 garlic cloves, chopped |
5 cups chicken stock |
2 lbs potatoes, peeled and diced |
1 (15 ounce) can diced tomatoes with juice |
1 (15 ounce) can lima beans |
1 (15 ounce) can corn |
1 (15 ounce) can white beans |
1/4 cup tomato paste |
1/4 cup brown sugar |
1/4 cup red wine vinegar |
2 tablespoons chili powder |
1 tablespoon texas pete hot sauce |
1/2 teaspoon liquid smoke |
Directions:
1. In a stock pot, heat bacon drippings (yes I save my bacon fat) over medium high heat. Saute onions until soft, about 7 minutes add garlic cook 2 minutes more.
2. Add chicken stock and bring to a boil. Add potatoes and simmer for 10 minutes.
3. Add everything else & meat. Add more stock to desired consistency, stirring occasionally, for at least 30 minutes.
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