New Brunswick Stew

Name: New Brunswick Stew
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 8-10 serving(s)
Ingredients: 2 (15 ounce) cans chicken broth; 2 (15 ounce) cans crushed tomatoes; 18 ounces of prepared pulled barbecued pork (can be found in tub packages in the refrigerated meats section. Curly's is one brand); 18 ounces of prepared pulled barbecued beef; 2 (5 ounce) cans chicken; 15 ounces creamed corn; 15 ounces whole kernel corn; 1 medium onion, diced; 2 tablespoons butter; 3/4 teaspoon garlic powder; 1/2 teaspoon cinnamon; 2 tablespoons sugar; 1 teaspoon ground black pepper; 1 teaspoon seasoning salt; 1 tablespoon yellow mustard; 1 cup shredded cheddar cheese; 2 teaspoons hot sauce (equal to a couple splashes depending upon your preference(I like Texas Pete)

Submitted by Kikiloveshercop

"Less time to make, more time to play! My version of the classically-unique and impressive alternative to chili on game day or a cold night. Your guests or family will think you slaved all day! So easy, just dump and simmer. Makes a lot. Can be prepared ahead of time and freezes well."

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Ready In:: 1hr 5mins
Ingredients:: 17
Serves:: 8-10

ingredients

2 (15 ounce) cans chicken broth
2 (15 ounce) cans crushed tomatoes
18 ounces of prepared pulled barbecued pork (can be found in tub packages in the refrigerated meats section. Curly's is one brand)
18 ounces of prepared pulled barbecued beef
2 (5 ounce) cans chicken
15 ounces creamed corn
15 ounces whole kernel corn
1 medium onion, diced
2 tablespoons butter
³⁄₄ teaspoon garlic powder
¹⁄₂ teaspoon cinnamon
2 tablespoons sugar
1 teaspoon ground black pepper
1 teaspoon seasoning salt
1 tablespoon yellow mustard
1 cup shredded cheddar cheese
2 teaspoons hot sauce (equal to a couple splashes depending upon your preference(I like Texas Pete)

directions

Sautee the diced onion in butter until translucent in a deep, large pot.
Dump all canned ingredients into the pot, including the meats followed by all dry ingredients, yellow mustard, and optional hot sauce. Simmer for 1 hour on medium/medium low heat, stirring occasionally.
Garnish with shredded cheese.

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RECIPE SUBMITTED BY

Kikiloveshercop

I'm just getting back into cooking in my twenties. I loved to experiment as a teen with baking and main dishes which were often big hits at work and home. My mom wasn't much of a cook so I made lots of our meals. She's since found TV Food Network but of course she waited until I was out of the house to start cooking! :) I'm dairy-free so I try hard to adapt different dishes to compensate for loss of flavor so my boyfriend and I can eat the same meals. My main motto is "save time but save the flavor." I try to cut corners when I can to save time and money WITHOUT sacrificing taste and quality. Obviously my favorite cooking show is Semi-Homemade. I also love Everyday Italian when I have the time and money for extra special ingredients. I'm not Suzie Homemaker or Martha Stewart but I aim to please. I think it's super important for restaurants and food companies to be sensitive to people with food allergies and label allergens. I really hope it becomes mandatory soon because I have to be very careful when I dine-out or go shopping and it's very confusing, irritating, and a huge bummer. Visit http://www.foodallergy.org/ for more info or to help pass the legislation.

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