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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 8 |
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This seems like a great way to transform Easter ham leftovers. Found this recipe on and it is the Kentucky State Fair 2005 2nd Place Red Ribbon winner from Fran Cox. I had never heard of burgoo and had to do a little research. Wikipedia says: Burgoo is a term used for many types of stew made from a mixture of ingredients. In particular, burgoo is a traditional Kentuckian stew, served commonly at the Kentucky Derby. It may be a strange name, but this is being added to my Coming Soon To A Kitchen Near You menu! Serve with hot cornbread sticks or muffins. Ingredients:
1 quart water |
1 chicken bouillon cube |
2 pork chops, one inch thick |
1 (10 ounce) can chunk white chicken meat packed in water, drained |
1 cup ham, cooked & shredded |
1 medium onion, diced |
1 (15 1/2 ounce) can whole kernel corn |
1 (8 ounce) can lima beans, drained |
1 large potato |
1/2 teaspoon black pepper |
1/2 teaspoon cumin |
1 tablespoon garlic clove, minced |
1 (14 1/2 ounce) can petite cut diced tomatoes with jalapenos |
6 -7 baby carrots, sliced |
1 tablespoon chili powder |
1/2 cup okra, sliced (about 2 small pods) (optional) |
1/4 cup bourbon |
Directions:
1. Dice potato and set aside in salted water.
2. Cut pork chops into thin strips and sauté.
3. Mix together all ingredients except potatoes.
4. Cook over medium heat for 1 hour, stirring often.
5. Drain off water from potatoes and add to mixture.
6. Cook for additional 2 hours over low heat, until thick and all ingredients are tender.
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