Brunswick Stew

Submitted by Boca Pat

"This is a hearty meal! All you need is a salad and some crusty bread to soak up the great juices in your bowl!!! I love this stew, it's got so much flavor. It's great for company too."

 

• Ready In: 4hrs 10mins
• Ingredients: 16
• Serves: 8

ingredients

• 3 tablespoons canola oil
• 1 1⁄4 lbs pork, cut into 1-inch cubes
• 3 medium onions, chopped
• 3 1⁄2 - 4 lbs chicken, quartered and trimmed of fat
• 1 (28 ounce) can diced tomatoes
• 4 medium carrots, chopped coarsely
• 1 large potato, peeled and chopped
• 2 cloves garlic, minced
• 2 quarts water
• 10 drops Tabasco sauce
• 2 teaspoons dried thyme
• 2 large bay leaves
• salt
• 1 pinch dried red pepper flakes, to taste
• 1 cup frozen lima beans or 1 cup frozen peas
• 2 ears fresh corn, cut kernals from or 1 1/2 cups frozen corn

directions

1. In 5 to 6 qt pot, heat oil and brown pork in batches, without crowding, transferring to a plate as it is done; set aside.
2. Add onions to pot and cook, stirring about 3 minutes or until translucent; return pork to pot with any accumulated juice; add chicken quarters and all remaining ingredients except lima beans or peans and corn.
3. Bring mixture to a boil, reduce the heat and gently simmer.
4. After 1 hr, remove chicken and when cool enough to handle, remove meat from bones and skin and shred.
5. After pork mixture has simmered a total of 2 hrs, return shredded chicken meat to pot and add lima beans or peas and corn.
6. Continue cooking, covered, about 30 minutes longer.
7. Pork should be very tender and stew should be thick.
8. Remove bay leaves and serve.