Brunswick Stew

Ingredients

• 2 tablespoons vegetable oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 3 cups chicken broth
• 1/4 cup ketchup
• 2 tablespoons worcestershire sauce
• 1 tablespoon apple cider vinegar
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 pounds cooked pulled pork (or shredded rotisserie chicken)
• 2 cups frozen lima beans
• 2 cups frozen corn kernels
• 2 russet potatoes, peeled and diced into 1/2-inch cubes
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper

Instructions

1. Heat the vegetable oil in a large Dutch oven or soup pot over medium heat, then add the onion and bell pepper; cook for 6 to 7 minutes, stirring occasionally, until softened.
2. Add the garlic and cook for 30 seconds, stirring constantly, until fragrant.
3. Stir in the crushed tomatoes, chicken broth, ketchup, Worcestershire sauce, cider vinegar, brown sugar, smoked paprika, and cayenne, scraping up any browned bits from the bottom of the pot.
4. Add the diced potatoes, bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the potatoes are just tender when pierced with a fork.
5. Stir in the pulled pork, lima beans, and corn, and continue to simmer uncovered for 20 to 25 minutes, stirring occasionally so the bottom doesn't scorch, until the stew thickens and the lima beans are tender.
6. If the pulled pork was previously chilled, make sure the stew returns to a full simmer and the pork reaches an internal temperature of at least 165 F before serving.
7. Season with the kosher salt and black pepper, tasting first since the pork and Worcestershire both add saltiness.
8. For a thicker stew, mash a few of the potato pieces against the side of the pot with a spoon and stir back in.
9. Taste and adjust the balance of sweet, tangy, and smoky flavors, adding a touch more vinegar or brown sugar as needed.
10. Let the stew rest off heat for 5 minutes before ladling into bowls to serve.

Nutrition

Calories	420
Protein	28 g
Fat	14 g
Carbs	44 g
Fiber	7 g
Sodium	820 mg

Estimated per serving