Ingredients

  • 3 1/2 pound chicken
  • 3 to 4 medium-large onions, chopped
  • 1 #2 1/2 can chopped tomatoes
  • 2 #2 cans drained white shoe-peg corn
  • 1 small piece cooking pork
  • 5 to 6 large white potatoes
  • Salt to taste
  • Black pepper to taste
  • Red pepper to taste
  • Worcestershire sauce to taste
  • 1 (10 ounce) package frozen tiny white butter beans
  • Directions

    Stew chicken in a 5-quart stew pot until done. Remove meat from bones; discard bones and return to chicken broth. Add onions, tomatoes, butter beans, pork and seasonings. Cook for 2 to 3 hours on medium to low heat, then add corn. Add water to pot as needed. Peel, slice and cook potatoes in salted water until done. Then mash and add to mixte. Remove cover from stew to cook down and thicken, stirring frequently. Cook about 1 hour longer. Fresh vegetables can be used in summer and stew freezes well.

    Serves 8 to 10

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