Brunswick Stew (ATK)

• servings: 6-8

Ingredients

1½ pounds Yukon Gold potatoes, peeled and cut into ¾-inch pieces

Salt and pepper

2 pounds bone-in, skin-on chicken thighs, trimmed

3 (10-ounce) bone-in pork blade chops, about 1 inch thick, trimmed

1 tablespoon vegetable oil

2 onions, chopped fine

4 garlic cloves, minced

1/2 teaspoon cayenne pepper

1 (29-ounce) can tomato sauce

2½ cups low-sodium chicken broth

1/3 cup ketchup

20 ounces frozen lima beans

10 ounces frozen corn, thawed

1 tablespoon cider vinegar

Directions

1. Place potatoes over half of 24 by 18-inch sheet of heavy-duty aluminum foil and season with salt and pepper. Pat chicken dry with paper towels. Top potatoes with chicken and season with salt and pepper. Fold foil over chicken and crimp edges to seal; set aside.

2. Pat pork dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown chops, 3 to 4 minutes per side; transfer to slow cooker.

3. Add onions to now-empty skillet and cook over medium heat until browned, 6 to 8 minutes. Stir in garlic and cayenne and cook until fragrant, about 30 seconds. Add tomato sauce, broth, ketchup, and ½ teaspoon salt and bring to boil. Pour sauce into slow cooker. Stir in lima beans and place foil packet on top of Pork. Cover and cook on low until Pork is tender, 6 to 7 hours (or cook on high for 4 to 5 hours).

4. Transfer foil packet and pork to carving board and carefully open packet. Stir potatoes, any accumulated juices, and corn into slow cooker. Cover and cook on high for 30 minutes.

5. When chicken and pork are cool enough to handle, chop into bite-size pieces, discarding skin, fat, and bones. Stir meat and vinegar into slow cooker and season with salt and pepper to taste. Serve. (Stew can be refrigerated for up to 2 days.)

Notes

You can substitute 2 pounds of bone- in, country-style pork ribs for the blade chops. Add the lima beans frozen.

Cooks country 2011