Brunswick Stew (MRS)

By hmp13

Ingredients

• 12 ounces pork butt
• 1 1/2 pounds chicken pieces
• 6 potatoes, peeled and diced
• 2 small onions, diced
• 1 cup butter beans or lima beans
• 1 cup frozen peas and carrots, thawed
• 2 cups frozen corn
• 1 cup sliced okra
• 2 cups diced fresh tomatoes
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 bay leaf
• 1 cup butter

Details

Servings 12

Preparation

Step 1

Place the pork in a large, heavy pot and cover with water. Bring to a simmer over medium high heat and cook for 1 ½ hours, until the meat separates easily. Drain the meat and chop into ¼ inch pieces.

Place the chicken in a large, heavy pot and cover with water (about 3 cups). Bring to a boil over high heat. Decrease the heat to medium low and simmer for 1 hour, until the chicken separates form the bone. Remove and discard the chicken skin and bones. Return the chicken meat to the pot and stir in the pork. Simmer for 30 minutes.

Bring another large pot of salted water to a boil over high heat. Add the potatoes and cook for 20 minutes, until tender. Drain and rinse well under running water.

Add the potatoes, onions, butter beans, peas and carrots, corn, okra and tomatoes to the meat pot and stir well. Stir in the salt, sugar, bay leaf and butter and decrease the heat to low. Simmer gently, stirring occasionally, for at least 1 hour, until the broth is thick enough to coat the back of a spoon. Serve hot or cool, cover, and refrigerate for up to 1 week.