Brunswick Stew
 
Makes about 8 servings
Ingredients
  • 1 pound boneless skinless chicken thighs
  • 1 pound pork loin roast, cut into 1-inch pieces
  • 2 ounces salt pork
  • 8 cups chicken stock, divided
  • 1 pound Yukon gold potatoes, peeled and cubed
  • 1½ cups chopped yellow onion
  • 1 (12-ounce) bag frozen butter beans
  • 3½ teaspoons dry rub barbecue seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 cup canned crushed tomatoes
  • 1 (14.25-ounce) can cream-style corn
  • Garnish: chopped fresh parsley, ground black pepper
Instructions
  1. In a large cast-iron Dutch oven, combine chicken, pork, salt pork, and 4 cups stock. Bring to a boil over high heat. Reduce heat to medium-low, cover, and cook for 1 hour. Discard salt pork. Shred chicken with 2 forks.
  2. Add remaining 4 cups stock, potatoes, onion, butter beans, barbecue seasoning, and Worcestershire. Bring to a boil over high heat. Reduce heat to medium and cook, uncovered, until potatoes are tender, about 20 minutes.
  3. Stir in tomatoes and corn. Reduce heat to low and cook until soup reaches desired consistency, about 30 minutes. Garnish with parsley and pepper, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/brunswick-stew-2/