Slow-Simmered Brunswick Stew with Chicken and Pork

What you need

• 1 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 400 g (14 oz) boneless pork shoulder, cut into 3 cm (1 1/4 in) cubes
• 500 g (1 lb) boneless, skinless chicken thighs, trimmed
• 1 l (4 cups) chicken stock
• 400 g (14 oz can) canned diced tomatoes, with their juice
• 120 ml (1/2 cup) barbecue sauce, tangy, tomato-vinegar style
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1/4 tsp cayenne pepper
• 400 g (14 oz) potatoes, peeled, cut into 1.5 cm (1/2 in) cubes
• 200 g (7 oz) frozen lima beans, no need to thaw
• 250 g (1 1/2 cups) frozen corn kernels, no need to thaw
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Heat the oil in a large heavy pot over medium heat. Cook the onion until soft, 5-6 min.

2. 2

   Add the garlic and cook for 1 min.

3. 3

   Add the pork, stock, tomatoes, barbecue sauce, vinegar, Worcestershire sauce, brown sugar and cayenne. Bring to a boil.

4. 4

   Lower the heat, partly cover and simmer, stirring now and then, for 45 min.

5. 5

   Add the chicken. Simmer until the chicken reaches 74 °C (165 °F) inside, with no pink, and the pork is tender, 30 min.

6. 6

   Lift the meat onto a board and shred it with two forks, then return it to the pot.

7. 7

   Add the potatoes and simmer until almost tender, 15-20 min.

8. 8

   Stir in the lima beans and corn. Simmer, uncovered, until the stew is thick enough that a spoon leaves a trail and the potatoes are soft, 20-25 min.

9. 9

   Mash a few potato cubes against the side of the pot to thicken it further, if needed.

10. 10

    Season with salt and pepper. Serve hot in deep bowls.

Imported from 4sonrus.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.