May 20, 2011

Brunswick Stew

This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans. This recipe first appeared in our June/July 2011 BBQ issue.

Credit: Todd Coleman

SERVES 8–10

¼ cup canola oil

1 lb. boneless, skinless chicken thighs

1 lb. boneless pork shoulder, cut into 2″ chunks

Kosher salt and freshly ground black pepper, to taste

8 cloves garlic, minced

1 large yellow onion, minced

3 tbsp. tomato paste

1 tsp. crushed red chile flakes

1 tsp. dried thyme

1 bay leaf

1 lb. Yukon gold potatoes, peeled and cut into 1″ cubes

1 lb. fresh or frozen corn

4 cups chicken stock

1 28-oz. can whole, peeled tomatoes, crushed by hand

1 15-oz. can butter beans, drained and rinsed

Heat oil in an 8-qt. Dutch oven over medium-high heat. Season chicken and pork with salt and pepper, and, working in batches, cook, turning once, until golden brown, about 12 minutes. Transfer to a bowl and set aside. Add garlic and onion and cook, stirring, until soft, about 3 minutes. Add tomato paste, chile flakes, thyme, and bay leaf; cook for 2 minutes. Add meat back to pot along with potatoes, corn, stock, tomatoes, and beans; bring to a boil, and then reduce heat to medium-low. Cook, stirring, until meat is tender and potatoes begin to fall apart, about 1 hour. Remove meat from pot, shred with two forks; return to pot.