Entree: United States – Carolinas Piedmont – Brunswick Stew (Hearty slow-simmered tomato-based stew of meats and vegetables, traditionally made with pork and chicken)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) boneless pork shoulder, trimmed and cut into 1/2-inch pieces
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 large onion, chopped, about 1 1/2 cups (170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 green bell pepper, seeded and chopped, about 1 cup (150 g)
- 2 cups (480 ml) crushed tomatoes
- 1 cup (240 ml) tomato sauce
- 2 cups (480 ml) chicken stock
- 1 cup (170 g) frozen or fresh corn kernels
- 1 cup (170 g) lima beans (butter beans), thawed if frozen
- 2 medium potatoes, peeled and diced, about 2 cups (300 g)
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (12 g) packed brown sugar
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) cayenne pepper (optional)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Season the pork pieces and chicken thighs with salt and pepper and brown the pork in batches until well seared, then remove and set aside. Brown the chicken thighs briefly on both sides, then remove.
2. Reduce heat to medium, add the chopped onion, bell pepper, and garlic to the pot and sauté until softened, about 5 minutes. Add the crushed tomatoes and tomato sauce and stir to combine.
3. Return the pork and chicken to the pot. Pour in the chicken stock, Worcestershire sauce, apple cider vinegar, and brown sugar. Add the bay leaves, smoked paprika, and cayenne if using. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 45 minutes, stirring occasionally.
4. Add the diced potatoes, corn, and lima beans to the pot. Continue to simmer, uncovered, for another 20–30 minutes until the potatoes are tender and the stew has thickened. If too thin, mash a few potato pieces against the side of the pot to thicken naturally.
5. Remove and discard the bay leaves. Adjust seasoning with salt and pepper to taste. Remove the chicken thighs, shred the meat off the bone, return shredded chicken to the stew, and stir to combine.
6. Serve hot garnished with chopped fresh parsley.