Southern Comfort Brunswick Stew

local_grocery_store Ingredients

• 1.5 pounds Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 1.5 pounds Pork shoulder, boneless, cut into bite-sized pieces
• 1 Onion, chopped
• 3 Garlic cloves, minced
• 1 can Canned diced tomatoes, undrained
• 1 cup Frozen lima beans, thawed
• 1 cup Frozen corn, thawed
• 1/2 cup Barbecue sauce, your favorite brand
• 1/4 cup Ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Hot sauce (optional, for some heat)
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 cups Chicken broth
• 2 tablespoons Vegetable oil

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat vegetable oil over medium heat.
2. 2.Add the chicken and pork, and cook until browned. Remove from the pot and set aside.
3. 3.In the same pot, add the onion and garlic. Cook until softened and fragrant.
4. 4.Return the chicken and pork to the pot. Add the diced tomatoes, lima beans, corn, barbecue sauce, ketchup, Worcestershire sauce, hot sauce (if using), salt, and black pepper. Stir to combine.
5. 5.Pour in the chicken broth, and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
6. 6.Remove the lid and continue simmering for an additional 30 minutes to thicken the stew.
7. 7.Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to customize this stew by adding your favorite vegetables or adjusting the spice level to your liking.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.
• chevron_rightThis stew tastes even better the next day as the flavors have a chance to meld together.
• chevron_rightIf you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.