Citric Acid Free Classic Brunswick Stew

Total time2 hr

Prep time25 min

Cook time1 hr 35 min

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Ingredients

6 servings

2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
1 lb pulled pork (cooked, or raw boneless pork shoulder cut into 2-inch chunks)
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1 tbsp vegetable oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with juices
1 can (15 oz) crushed tomatoes
3 cups low-sodium chicken broth
2 tbsp worcestershire sauce
2 tbsp apple cider vinegar
1 tbsp brown sugar
1 tsp smoked paprika
½ tsp dry mustard
¼ tsp cayenne pepper
½ tsp black pepper
1 tsp salt, plus more to taste
1 lb yukon gold potatoes, cut into ¾-inch cubes
1 ½ cups frozen corn kernels
1 ½ cups frozen lima beans

For serving

hot sauce, for serving (optional)
sliced scallions, for serving (optional)

Instructions

1
Pat the chicken thighs dry and season all over with the salt and black pepper. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5–6 minutes until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer to a plate. (If using raw pork shoulder chunks, add them to the pot in a single layer after removing the chicken and sear for 3–4 minutes per side until browned on at least two sides, then transfer to the plate with the chicken.)
2
Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not scorch.

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