Kitchen Window Booya
Ingredients
1 pork shoulder (12-16 pounds), cut into 3-inch cubes
2 pounds beef sirloin, cut into 3-inch cubes
6 pounds beef short ribs
2 whole chickens (6-8 pounds)
10 cups chicken stock
10 cups yellow onions, cut into 1⁄2-inch dice
1 cup dry lima beans
1 cup dry split peas
2 bay leaves
5 tablespoons red wine vinegar
15 cups red cabbage (approximately 1 medium head), chopped
5 cups diced carrots
4 cups diced celery
3 cups diced rutabaga
1 cup diced green pepper
3 cans tomatoes, crushed (16 oz. each)
1 pound frozen green beans
1 pound frozen peas
1 pound frozen corn
*Kitchen Window Stew Blend
3-4 tablespoons kosher salt
2 1⁄2 tablespoons black pepper
3 tablespoons dried oregano, crushed
2 tablespoons pimenton (smoked paprika)
3 tablespoons dried basil, crushed
2 teaspoons garlic powder
Method
1. Heat a cast iron griddle over high heat and sear pork and beef on all sides in batches.
2. Combine meats, onion, split peas, lima beans and seasonings* in a 20 quart stock pot. Add stock and water to cover. Bring the pot to a boil, reduce heat and simmer covered for 4-5 hours until meat is tender and falling off the bones.
3. Using a strainer remove the meat from the pot, remove any bones and set aside.
Skim fat from stock. After skimming, place the meat back into the pot.
4. Add the cabbage, carrots, rutabaga and green pepper to the pot.
Simmer uncovered for 1 hour.
5. Add frozen vegetables and simmer for 1⁄2 hour uncovered.
Makes 40 servings
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