Chef Larry Alder's Pork or Chicken Brunswick Stew
1 Chicken or 1 small pork shoulder
1 large onions, diced
1 28oz. can of diced or crushed tomatoes
2 pounds fresh Lima beans or 3 can Lima or butter beans
4 cups fresh corn or 2 can whole corn
2 cans creamed corn
3 medium potatoes, diced
1/4 cup Worcestershire sauce
To taste Tabasco or hot sauce
3 teaspoons salt
1 teaspoon pepper
1 tablespoon sugar
Chicken: Place the chicken in the 6 or 7-quart pot, pour cold water or chicken stock over chicken and bring to a low boil. Skim off the foam and fat that collects on the top. Cook chicken until done and meat can easily be removed from bones. Remove chicken, allow to cool, and de-bone. To the chicken broth, add all vegetables and simmer at a low temperature, uncovered, until potatoes are tender. (I will often dice and cook potatoes in a separate pot, and will place half of potatoes in a ricer and rice into the soup to thicken.) Stir occasionally to prevent scorching. Add chicken and remaining ingredients. Adjust seasonings and heat until desired taste. To thicken add 1/2 cup instant potatoes.
Pork: When using pork in a Brunswick stew i like to slow roast or smoke a shoulder in the oven or on the grill. A raw shoulder can be cut into chucks and covered with water and simmered until done and meat is tender. For best results refrigerate stock overnight and skim fat that solidifies on top. Add all vegetables to broth and simmer at a low temperature, uncovered, until potatoes are tender. Stir occasionally to prevent scorching. Adjust seasonings and heat until desired taste. Top thicken add 1/2 cup riced or instant potatoes.
