Ingrédients pour Brunswick Stew Georgia Style Chicken Pork
- Celery Ribs
- 2 carrots, chopped
- 1 large onion, chopped
- Whole Chicken
- Water
- 1 tsp salt
- 1 tsp black pepper
- 1 lb boneless pork shoulder, cut into 1-inch cubes
- Barbecue Sauce
- 1/2 cup ketchup
- Worcestershire Sauce
- Potatoes
- Frozen Lima Beans
- Frozen Whole Kernel Corn
- White Shoepeg Corn
- Mirepoix
- 2 bay leaves
- Whole Tomatoes
- Hot Sauce
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Comment préparer Brunswick Stew Georgia Style Chicken Pork
- Cut 2 stalks celery, 2 carrots, and 1 large onion into 1/2-inch pieces.
- In a large stockpot, combine the chopped vegetables, 1.5 lbs boneless, skinless chicken thighs, 1 lb boneless pork shoulder (cut into 1-inch cubes), 1 (28 ounce) can crushed tomatoes, 4 cups chicken broth, 1 cup beef broth, 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 2 bay leaves.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 1 hour, or until the chicken and pork are very tender.
- Remove the chicken and pork from the stew. Once cool enough to handle, shred the chicken and pork using two forks.
- Carefully pour the broth through a fine-mesh strainer into a large bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
- Return the strained broth to the stockpot. Add the shredded chicken and pork, 1 (15 ounce) can of lima beans (drained and rinsed), 1 (15 ounce) can of butter beans (drained and rinsed), 1 cup of frozen corn, and 1/2 cup of ketchup.
- Bring the stew to a boil, then reduce heat to low, cover, and simmer for another 1 hour, or until the stew has reached your desired thickness. Stir occasionally.
- Remove the bay leaves before serving. Garnish with fresh parsley or green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
118 g
Sugar
143g
Fat
109g
Carbs
46g
