Thread: Ham And Vegetable Stew

3 medium onions chopped
4 cloves garlic minced
1/2 stick butter

Brown the butter in a hot stew pot and add onion and garlic and sauté

Chop half a head of celery into bite sized pieces include celery leaves when chopping Add to the onion/garlic and sauté then add 10 to 12 cups hot water to pan. Heat to boiling.
Add ham bone and several chunks of ham.
2 red bell peppers cleaned and chopped.
2 heaping Tbsp horseradish
Fresh ground pepper to taste
30 drops Emerils green kick it up sauce.

Simmer on low with cover on for about two hours or longer if you choose.

Remove ham bone and chunks of meat to a plate to cool. Chop/shred meat pieces and return to stew.
Discard bone, cartilage and fat pieces.

Raise heat to a low boil and add:
2 Heaping Tablespoons Goya Cilantro cooking base.
6 Peeled red potatoes cut into bite sized pieces.
1/2 head of cabbage chopped into bite sized pieces.
Simmer on medium for about 20 minutes then serve with oyster crackers.
Add a couple drops Cholula hot sauce to taste to individual bowls.