Chef John's Brunswick Stew Recipe

Ingredients

• 4 ounces sliced bacon
• 10 ounces thick-cut, bone-in, pork chop
• 4 bone-in, skin-on chicken thighs
• 1 large yellow onion, chopped
• 1 teaspoon salt, plus more to taste
• 3 cloves garlic, minced
• 1 (28 ounce) can chopped tomatoes
• 0.25 teaspoon garlic powder
• 0.5 teaspoon freshly ground black pepper
• 4.5 cups water, plus more as needed
• 2 cups frozen yellow corn, thawed
• 1.5 cups frozen lima beans, thawed
• 1 cup frozen cut okra, thawed
• 1 red bell pepper, seeded, diced
• 2 cups cubed russet potatoes (1/2-inch cubes)
• 1.5 teaspoons brown sugar
• 1 teaspoon Worcestershire sauce, or to taste
• cayenne pepper to taste
• 1 tablespoon apple cider vinegar
• 0.5 cup sliced green onions

Instructions

1. Gather all the necessary ingredients for the recipe.
2. In a dry soup pot, cook sliced bacon over medium-high heat until it's browned and almost fully rendered for optimal flavor.
3. When bacon is halfway cooked, move it aside and place the pork chop in the pot's center. Cook for about 2 minutes on each side until lightly browned.
4. Remove the pork chop and add chicken thighs, skin-side down, browning on each side. This step is optional but enhances the overall flavor.
5. Remove the chicken. After the bacon is cooked, add onions and salt. Cook and stir for approximately 5 minutes until the onions soften and become translucent. If the pot gets too hot, reduce the heat to medium. Add garlic, cooking until fragrant, about 30 seconds to 1 minute.
6. Add diced tomatoes and stir to deglaze the pot. Increase the heat to high, bring to a simmer, and stir in garlic powder and black pepper for enhanced flavor.
7. Return the browned pork chop and chicken thighs to the pot, along with any accumulated juices and water. Bring to a simmer, then reduce heat to medium-low or low to maintain a gentle simmer. Continue simmering for about 1 1/2 hours until the meat is very tender and falls off the bone.
8. Remove the meat from the pot and place it in a bowl to cool. Separate the meat from the bone and skin, then return the meat to the pot.
9. Add corn, lima beans, okra, red pepper, and potatoes to the pot, stirring well to combine all ingredients. Taste and add salt as needed.
10. Stir in brown sugar, Worcestershire sauce, and cayenne pepper to enhance the stew's flavor profile. Allow the pot to return to a simmer (increase heat, then reduce to medium-low to maintain simmer).
11. Simmer for roughly 30 more minutes, or until the potatoes are tender and everything is cooked to your preference. Add water or chicken broth if the stew becomes too thick; remember, it should be fairly thick.
12. Once done, stir in vinegar to brighten the flavors. Taste and adjust salt as needed to perfect the seasoning.
13. Garnish with green onions and enjoy your delicious Brunswick stew!

Nutrition

• Calories: 519 kcal
• Fat Content: 23 g
• Fiber Content: 7 g
• Sodium Content: 820 mg
• Protein Content: 34 g
• Cholesterol Content: 103 mg
• Carbohydrate Content: 44 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g