Brunswick Stew
- 1/4 lb slab bacon, rough diced
- 2 Thai or other dried red chiles, stems trimmed and sliced.
- 1 1/4 lb. boneless pork loin, chopped into large pieces
- 1 4-5 lb. chicken, quartered, skinned, and most of the fat removed
- 1 Tablespoon Kosher salt for seasoning, plus extra to taste
- Freshly ground black pepper
- 10-12 cups low-sodium chicken broth (or use homemade)
- 2 Bay leaves
- 2 large celery stalks
- 2 lbs Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced
- 1 1/2 cups chopped carrots (about 5 small carrots)
- 3 cups chopped onion (about 4 medium onions)
- 2 cups corn kernels cut from the cob (about 4 ears)
- 3 cups butterbeans, preferably fresh (or defrosted frozen)
- 1 28 oz can whole, peeled tomatoes, drained
- 1/4 cup red wine vinegar
- Juice of 1 lemon
- Cholula sauce to taste
- Produce
- Bay leaves (2)
- Butterbeans (3 cups)
- Carrots (1 1/2 cups)
- Celery stalks, large (2)
- Corn (2 cups)
- Lemon, Juice of (1)
- Onion (3 cups)
- Tomatoes, whole (1 28 oz can)
- Yukon gold potatoes (2 lbs)
- Meat
- Bacon, rough (1 4 lb slab)
- Chicken (4 lb.)
- Pork loin, boneless (1 1/4 lb.)
- Canned Goods
- Chicken broth, low-sodium (10 cups)
- Condiments
- Cholula sauce (1)
- Red wine vinegar (1/4 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1 Tablespoon)
- Other
- 2 Thai or other dried red chiles, stems trimmed and sliced.
Preparation
Read recipe preparation on bunkycooks.com
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Recipe Stats
Published April 14, 2010 (2 years ago).
3 people saved this recipe.
