Combine the chicken, pork, corned beef, and water in saucepan. Cover and cook over medium heat for 2 hours. Add the onions, garlic, chili peppers, thyme, brown sugar, Worcestershire Sauce and black pepper and mix together. Cover and serve hot with crusty bread or rolls. Note: Cooked potato or noodles, shells or any pasta can be added to make this dish a more substantial meal without the bread. I also add green peas or green beans to this as well. Posted to CHILE-HEADS DIGEST V4 #086 by email@example.com (Graeme Caselton BSc(Open)) on Aug 16, 1997
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|Serving Size: 1 Serving (3782g)|
|Recipe Makes: 1|
|Calories from Fat: 7993 (78%)|
|Amt Per Serving||% DV|
|Total Fat 888.1g||1184 %|
|Saturated Fat 300.6g||1503 %|
|Monounsaturated Fat 408.5g|
|Polyunsanturated Fat 118.9g|
|Cholesterol 2198.2mg||676 %|
|Sodium 11663.1mg||402 %|
|Potassium 6523.6mg||172 %|
|Total Carbohydrate 70.2g||21 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 64.1g|
|Protein 455.2g||650 %|
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Calories per serving: 10221
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