Old Fashioned Brunswick Stew
Soups and stews are an all time favorite. They represent a maximum degree of efficiency in cooking, variety, cost effectiveness and creativity, which makes them just plain smart cooking.
- 1 whole 4 to 5 pound chicken
- 1 4 to 5 pound bone-in Boston butt pork roast cut in large pieces
- 5 onions divided
- 1 bay leaf
- 2 pounds potatoes peeled and cubed
- 2 pounds whole kernel corn I prefer Silver Queen
- 2 pounds tiny green limas shelled (we call these butterbeans)
- 2 28 ounce cans diced tomatoes and the juice (or use an equivalent amount fresh tomatoes)
- 2 pounds okra sliced
- 32 ounces ketchup
- 1 tablespoon Tabasco sauce
- salt and pepper to taste
Place chicken and Boston butt in an extremely large pot along with one whole peeled onion, a bay leave and one tablespoon kosher salt. Cover with water and simmer 3 to 4 hours or until both chicken and pork are shreddable. Remove chicken and pork and let cool. When they've cooled enough to handle, remove bones, skin and excess fat. Shred. Strain cooking broth and return to large pot. Add chicken and pork back to the extremely large pot.
Chop the remaining 4 onions and add to the extremely large pot. I want the meat and onions to cook all alone to give the onion flavor a chance to permeate the meat before the other ingredients were added.
Bring to a boil and cook on medium heat for 30 minutes. Permeate, onions, permeate!
butter beans (green limas), corn, okra, tomatoes and ketchup
Add Tobasco sauce and bring to a boil. Cook for 30 minutes or until all the vegetables are tender. Taste and adjust for seasoning. Serve hot.