RECIPE

‘KEENE’-TUCKY BURGOO

Prep Time 20 Minutes

Cook Time 4 hours 10 Minutes

Total Time 4 hours 30 minutes

Servings: Yields about 20 twelve-ounce bowls

Ingredients

● 3-5 tablespoons your favorite oil (vegetable or avocado)

● 4-5 pounds of chicken quarters bone-in

● 4-5 pounds of pork (one-half Boston butt or country ribs)

● 3 pounds of beef (chuck roast, bottom round, stew meat or other)

●1 large onion

●1-2 bell pepper (your choice of color)

● 3 carrots

● 3 stalks of celery

● 5 cloves of garlic

● One 32-oz carton chicken stock

● Two 12-oz cans of low-sodium V8 juice

● One 26-oz can of tomato puree

● One 14-oz can of diced tomatoes

● 3 large potatoes

● 1-1/2 head medium cabbage

● One 14-oz bag frozen gold corn white corn

● One 14-oz bag frozen baby Lima beans

● 1 cup of ketchup

● 3-oz of high-quality apple cider vinegar

● 3-oz of Worcestershire sauce

● 1-oz of fish sauce (optional)

● 1-oz of Tabasco sauce

● Salt and pepper to taste

● 2-oz Tony Chachere’s Creole Seasoning

Once veggies are browned, add garlic cloves and cook for another 30-45 seconds. Set veggies aside for a moment.

Combine all meats and veggies into a large stock pot over low heat. Add the stock. Combine previously cooked vegetables, broth, and add the vinegar, cabbage, tomatoes, potatoes, V8 juice can, Worcestershire sauce and fish sauce.

Raise heat to medium for 20 minutes while stirring constantly. Once a boil is reached, lower heat and continue to stir.

Add the corn and lima beans and continue to simmer over medium heat for another 20 minutes.

Remove from heat for 10 minutes to rest, then serve.

You may want to have some Mason jars on hand for storage. Fill with 2” of space from the top to store in the freezer. Considerations for vegan could be removing all meats and using jackfruit, adding more vegetables, or even pinto, black or butter beans.

About the Author

Rob Parisi is the owner/operator of Keene-based PoshHaus. His newest mission, Shop.Design.Build brings local homes to life by remodeling and renewing kitchen spaces throughout the region. The first stage is in the new PoshHaus test kitchen, located at 104 Emerald Street in the old Kipco building in Keene, NH. Built in 1910 and empty for over five years, the place is finally vibrant and back to life. Learn more at poshhaus.com.

The FIRST Wednesday every month

April 5 | May 3 | June 7 | 1-3pm

Family Resource Center at HCS 312 Marlboro Street, Keene

The THIRD Wednesday every month

April 19 | May 17 | June 21 | 1-3pm HCS Charlestown, 33 Arborway www.HCSservices.org | 603 - 352 - 2253

Come to Walk-in Wednesdays for a confidential, free of charge discussion of services that are available for your family. From Healthy Starts to Hospice care, HCS has services for all ages! Can’t make Walk-in Wednesdays? Call us any time!