Bama Burgoo

Oxmoor House
15 servings (serving size: 1 cup)


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Cooking spray
2 (6-ounce) skinless bone-in chicken breast halves
3/4 pound boneless pork loin roast trimmed
1 teaspoon olive oil
2 cups chopped onion (about 1 large)
1 3/4 cups sliced carrot
1 1/2 cups chopped celery
1 cup chopped green bell pepper
3 garlic cloves, minced
2 (14 1/2-ounce) cans diced tomatoes with basil, garlic, and oregano
1 1/2 cups packaged angel hair coleslaw
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 (16-ounce) package frozen vegetable soup mix with tomatoes (such as McKenzie's)
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (14 1/2-ounce) can beef broth
2 (5.5-ounce) cans spicy-hot vegetable juice (such as V-8)
1/3 cup chopped fresh parsley


Preheat oven to 375°.

Arrange chicken and pork roast on a jelly-roll pan coated with cooking spray. Bake at 375° for 35 minutes or until done. Remove chicken and pork roast from pan; cool. Shred meat with 2 forks.

Heat oil over medium-high heat in a large Dutch oven coated with cooking spray. Add onion and next 4 ingredients; sauté 8 minutes or until tender. Stir in shredded meat, tomato, and next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer, 45 minutes. Stir in parsley.

Created date

March 2010

Nutritional Information

Calories 152
Fat 2.9 g
Satfat 0.9 g
Protein 17.2 g
Carbohydrate 14.4 g
Cholesterol 37 mg
Iron 1.8 mg
Sodium 741 mg
Fiber 2.7 g
Calcium 65 mg