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Kentucky Burgoo

Updated: Friday, May 2 2014, 03:56 PM EDT
Servings:  1 gallon

3/4 pound Pork Loin, boneless
2 pounds Chicken pieces
3/4 pound Beef Stew Meat
2 cups Chicken Stock
2 cups Beef Stock
2 cups Water
3/4 teaspoon Black Pepper, freshly ground
3/4 teaspoon Kosher Salt
1/4 teaspoon Cayenne Pepper
15 ounces Tomato Puree
3 pounds Russet Potatoes, 1/2lb diced
1 cup Yellow Onions, chopped
2 cups Cabbage, finely chopped
24 ounces Tomatoes - diced
24 ounces Yellow Corn, whole kernel, frozen
8 ounces Carrots, 1/4" diced
1 cup Okra, sliced
3/4 cup Lima Beans
1 each Green Bell Pepper, diced
1/4 cup Worcestershire Sauce
S & P - to taste

Season the pork loin and chicken with salt and pepper then roast at 325 degrees for 30-45 minutes.  Meanwhile, cook the beef in the stocks and water, simmering until the beef shreds apart easily. Shred or small dice the pork. Remove the skin and bones from the chicken and small dice. Add these to the working stock with the beef. Add the rest of the ingredients and simmer for 2 to 3 hours stirring frequently to prevent scorching. Check for seasoning and add additional chicken stock if needed to thin or for volume.Kentucky Burgoo

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Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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