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Brunswick Stew

  • RP_BrunswickStewAlt
PREP: 45 minutes
COOK: 1 hour
SERVINGS: 12
This traditionally Southern, tomato-based stew is thick and meaty. Featuring hunks of fresh chicken breast, pork tenderloin and loads of vegetables, the ingredient get tender and savory as the stew cooks and develops its flavors.

Ingredients

2 pounds boneless pork tenderloin
2 pounds chicken breasts and thighs
8 cups water
3 potatoes, cubed
3 medium onions, chopped
2 (28 ounce) cans Redpack® Whole Peeled Plum Tomatoes in Puree
1 (14.5 ounce) can whole kernel corn, draiined
1 (10 ounce) package frozen lima beans
1 tablespoon Worcestershire sauce
Salt and black pepper to taste

Directions

  • In a large saucepan over high heat, combine the pork, chicken and water; bring to a boil.  Reduce heat to low, cover and simmer for 20 to 30 minutes or until chicken is tender.
  • Remove pork and chicken; allow to cool until easy to handle. Remove meat and discard skin and bones. Chop meat into bite size pieces and return to saucepan.
  • Add potatoes, onion, whole peeled plum tomatoes, corn, lima beans, Worcestershire sauce, salt and black pepper. Stir while breaking up tomatoes. Simmer, uncovered, for 1 hour.
  • Option: To add spicier flavors add a can of Red Gold® Petite Diced Tomatoes with Green Chilies or a few drops of hot pepper sauce.
  • Slow Cooker Option: Prepare according to first 2 bullet point. Add this mixture, potatoes, pork, chicken, onion, tomatoes, corn, lima beans, Worcestershire sauce, salt and black pepper to slow cooker. Stir while breaking up tomatoes. Cover and turn on low for 5 to 6 hours.

Nutrition

Calories: 350 | Fat: 8.0g | Trans Fats: 0g | Cholesterol: 75mg | Sodium: 800mg | Carbohydrate: 35g | Fiber: 5g | Protein: 33g | Vitamin A: 10% | Vitamin C: 35% | Calcium: 4% | Iron: 15%

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