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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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In North Carolina, you'll find Brunswick stew is a common barbecue accompaniment, though it's hearty enough to be a main dish. Traditionally, it might include everything harvested on the farm and a few items from the woods (particularly squirrel), but this version limits the meats to chicken and pork. Ingredients:
2 bacon slices, chopped |
1/2 pound boneless pork loin, trimmed and cut into 1/2-inch cubes |
3/4 pound skinless, boneless chicken breasts |
3/4 pound skinless, boneless chicken thighs |
4 cups fat-free, less-sodium chicken broth |
1 cup water |
1 1/2 cups mashed cooked peeled baking potato (about 3/4 pound) |
1 cup chopped onion |
3/4 cup (1-inch) sliced green beans |
3/4 cup fresh corn kernels |
1 tablespoon worcestershire sauce |
1 teaspoon coarsely ground black pepper |
1 1/2 teaspoons prepared mustard |
3/4 teaspoon salt |
1/4 teaspoon ground red pepper |
1 (10-ounce) package frozen baby lima beans, thawed |
Directions:
1. Cook bacon in a Dutch oven over medium-high heat until crisp. Add pork; sauté 5 minutes or until lightly browned. Add chicken; sauté 2 minutes. Add broth and 1 cup water; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until pork is tender.
2. Remove chicken from pan; shred with 2 forks. Return chicken to pan; add mashed potato, onion, green beans, and remaining ingredients. Bring to a simmer; simmer, uncovered, 45 minutes or until slightly thickened, stirring occasionally.
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