• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Harry Young's Burgoo

  • Recipe Submitted by on

Category: Poultry, Pork

 Ingredients List

  • 1 Pork loin, 2-2 1/2 lbs
  • 1 Frying chicken, 2-2 1/2 lbs
  • 12 c Water (up to 14)
  • 4 lb Ground beef
  • 6 c Whole kernel corn, frozen
  • 5 c Purple hull peas, frozen
  • 5 c Lima beans, frozen
  • 3 c Cabbage, chopped
  • 2 md Potatoes, peeled, cubed
  • 2 md Onions, chopped
  • 1 cn (46 oz) tomato juice
  • 1 cn (16 oz) whole tomatoes,
  • -undrained, chopped
  • 2 c Okra, frozen, cut up
  • 1 lb Carrots, diced
  • 1 Green pepper, chopped
  • 3/4 c Celery, chopped
  • 1/4 c Fresh parsley, chopped
  • 1 tb Crushed red pepper (up to 2)
  • 1 tb Salt
  • 1 tb Celery salt
  • 1 1/2 ts Pepper

 Directions

Combine pork, chicken, and 12 cups water in a large Dutch oven;

bring to a boil. Cover, reduce heat, and simmer 2 hours. Drain meat,

reserving broth. Remove bone, and shred pork. Skin, bone, and

shred chicken. Return meat to broth. Brown ground beef in a large

skillet, stirring to crumble; drain. Add ground beef and remaining

ingredients to broth. Return to a boil. Reduce heat, and simmer,

uncovered, 2 hours; stir often. Add water for a thinner consistency, if

desired. Yield: 2-1/2 gallons

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