Almost everyone craves comfort. And you’ll find all the comfort you crave in this bountiful Better Brunswick Stew. With so much going for it, the tender, thick-cut pork chop, meaty, fall-off-the-bone chicken thighs, savory, crumbled bacon, juicy tomatoes, sweet corn, earthy lima beans, mild okra, dicey red bell pepper, and the fork-tender potatoes are all expertly seasoned and cooked to comfy-level perfection. Let your day melt away with a warm bowl (or two) of the deliciously snug-able, but hearty Better Brunswick Stew. Let’s get cozy!
Ingredients
- 4 ounces bacon, chopped
- 2 (5-ounce) pork chops, bone-in and thick-cut
- 4 chicken thighs, bone-in and skin-on
- 1 large yellow onion, chopped
- 1 teaspoon salt, plus more, to taste
- 3 cloves garlic, minced
- 1 (28-ounce) can chopped tomatoes
- 1/4 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 4 1/2 cups water, plus more, to taste
- 2 cups frozen yellow corn, thawed
- 1 1/2 cups frozen lima beans, thawed
- 1 cup frozen cut okra, thawed
- 1 red bell pepper, diced
- 2 cups russet potatoes, peeled and cubed
- 1 1/2 teaspoons brown sugar
- 1 teaspoon Worcestershire sauce
- cayenne pepper, to taste
- 1 tablespoon apple cider vinegar
Directions
Step 1 -In a large pot over medium-high heat, add the bacon pieces and cook until they are halfway browned.
Step 2 -Use tongs to move the bacon pieces to the outside perimeter of the pot, then add the pork chops, in batches, to the center. Cook until the pork is lightly browned, about 2 minutes per side.
Step 3 -Transfer the browned pork chops to a large plate and cover to keep warm.
Step 4 -Add the chicken thighs skin-side down to the same pot, in batches as needed, and cook until they are browned on each side and the bacon pieces are browned and fully rendered.
Step 5 -Transfer the chicken thighs and the bacon to a plate and cover to keep warm.
Step 6 -Add the onions and 1 teaspoon of the salt to the pot and cook, while stirring, until the onions are soft and translucent, about 5 minutes. If the pot gets too hot, reduce the heat to medium.
Step 7 -Add the minced garlic to the onions and cook until it is fragrant, about 30 seconds-1 minute.
Step 8 -Add the chopped tomatoes and their juices to the onion-garlic mixture and stir to loosen any of the browned bits from the bottom of the pot.
Step 9 -Increase the heat to high and bring the tomato mixture to a simmer.
Step 10 -Add the garlic powder and the black pepper to the tomato mixture and stir to combine.
Step 11 -Add the browned pork chops and their juices, the browned chicken thighs and their juices, and 4 1/2 cups of the water to the tomato mixture and stir to combine.
Step 12 -Reduce the heat to medium-low and gently simmer the stew mixture until the pork reaches an internal temperature of 145 degrees F and the chicken reaches an internal temperature of 165 degrees F, about 1 hour-1 hour 30 minutes.
Step 13 -Transfer the pork chops and the chicken thighs to a clean plate and let them rest until they are cool enough to be handled.
Step 14 -Pull the meat off the pork chops and the chicken thighs and discard the bones and the skin.
Step 15 -Crumble the cooked bacon.
Step 16 -Add the pork meat, the chicken meat, the crumbled bacon, the corn, the lima beans, the okra, the red bell peppers, and the potatoes to the stew mixture and stir to combine.
Step 17 -Taste the stew and season with the extra salt, as needed. Stir to combine.
Step 18 -Add the brown sugar, the Worcestershire sauce, and the cayenne pepper to the stew mixture and stir to combine.
Step 19 -Return the stew to a simmer and cook until the potatoes are tender and all of the frozen veggies are cooked through, about 30 minutes. If it gets too thick, add enough of the extra water to reach the desired consistency.
Step 20 -Transfer the pot from the heat and add the vinegar to the stew. Stir to combine.
Step 21 -Taste the stew and season with the extra salt, as needed.
Step 22 -Serve.
