A classic Southern mix of game meat, vegetables and spices, a traditional Brunswick Stew is the deep South’s answer to southwestern chili.
|1||lb||Chicken thighs||Pref. smoked|
1 Sauté the pork in a little oil over medium heat until nearly browned. Add half the onion and cook another 5 min to soften. Stir in the chili powder, thyme and cayenne, and season to taste.
2 Add the beans, tomatoes, tomato paste, Worcestershire, corn, wine, stock and a couple shots of Tabasco. Bring to a boil then reduce the heat and simmer, covered, for 90 min.
3 Add the chicken and remaining onion and garlic, and simmer, covered, for another 30 min. Remove the chicken and cool; shred and return to the pot before serving. (If chicken is smoked, shred before adding with onion and garlic.)
Yield: 4 servings