Prep 25 mins
Cook 3 hrs
This seems like a great way to transform Easter ham leftovers. Found this recipe on www.evanwilliams.com 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.
- 1 quart water
- 1 chicken bouillon cube
- 2 pork chops, one inch thick
- 1 (10 ounce) canchunk 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) canpetite 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
- Dice potato and set aside in salted water.
- Cut pork chops into thin strips and sauté.
- Mix together all ingredients except potatoes.
- Cook over medium heat for 1 hour, stirring often.
- Drain off water from potatoes and add to mixture.
- Cook for additional 2 hours over low heat, until thick and all ingredients are tender.