Eosinophilic Esophagitis Friendly Southern Smoky Brunswick Stew
Total time2 hr 25 min
Prep time25 min
Cook time2 hr
5.0(29)
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Learn more āIngredients
8 servings
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 lb boneless, skinless chicken thighs
- 1 lb pork shoulder, cut into 2-inch chunks
- 1 can (28 oz) crushed tomatoes
- 2 cups low-sodium chicken broth
- Ā½ cup barbecue sauce
- 2 tbsp worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp dry mustard
- Ā½ tsp cayenne pepper
- 1 tsp kosher salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
- 2 cups frozen corn kernels
- 2 cups frozen lima beans
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- sliced scallions, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Heat the vegetable oil in a 6-quart Dutch oven over medium heat until shimmering. Add the onion and green bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6ā8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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