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Thursday, April 15, 2010

Brunswick Stew



I'm late. I've been busy with school. And perhaps I am too old for school Sometimes when it an assignment is due, I find myself thinking, I could be baking bread. Oh well. I finished the recipe earlier but forgot to write it up...

April's Daring Cooks Challenge was a Southern classic, Brunswick Stew. I had never made Brunswick Stew. A quick internet search revealed that I could make the stew with rabbits or squirrels, but I fresh out of both of them. I opted for chicken and pork.



Any recipe that starts with sauteed bacon is on its way to tasty goodness. After the bacon was removed, I sauteed some serrano chiles and some poblanos. They were removed and then I seared the chicken and pork.

The pan was deglazed with stock. The stock was reduced and then more stock,bay leaves, celery, potatoes, chicken, pork, bacon and chiles were added and simmered for 1.5 hours. The chicken, and pork were removed and shredded. The bay, celery, chiles and bacon were discarded. Carrots, onions, butterbeans, corn and tomatoes were added and simmered for 30 min with the meat. At the very end, vinegar and lemon were added.

This was a tasty stew. I'm glad that I was able to find the traditional butter beans, like huge squished lima beans with less of the pasty taste.

1 comment:

  1. The spoon! Good to know you find it tasty too.:)

    ReplyDelete