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Chef John's Southern Stew

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PREP TIME
15 min
COOKING TIME
135 min
TOTAL TIME
150 min
SERVINGS
6 servings
Lunch Dinner
Chef John's Southern Stew
Ingredients
  • 4 ounces sliced bacon
  • 10 ounces thick-cut, bone-in, pork chop
  • 4 bone-in, skin-on chicken thighs
  • 1 large yellow onion, chopped
  • 1 teaspoon salt, plus more to taste
  • 3 cloves garlic, minced
  • 1 (28 ounce) can chopped tomatoes
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 4 1/2 cups water, plus more as needed
  • 2 cups frozen yellow corn, thawed
  • 1 1/2 cups frozen lima beans, thawed
  • 1 cup frozen cut okra, thawed
  • 1 red bell pepper, seeded, diced
  • 2 cups cubed russet potatoes (1/2-inch cubes)
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon Worcestershire sauce, or to taste
  • cayenne pepper to taste
  • 1 tablespoon apple cider vinegar
  • 1/2 cup sliced green onions
Instructions
1
Here's the rewritten recipe:
2
Gather all necessary ingredients before starting to prepare your dish.
3
Place sliced bacon in a dry soup pot and cook over medium-high heat until it reaches a browned state, almost fully cooked.
4
Once the bacon is halfway done, carefully transfer it to one side of the pot and place a pork chop in the center. Cook for 2 minutes on each side, until it reaches a lightly browned state.
5
Carefully remove the pork chop and set it aside. Add chicken thighs, skin side down, to the pot and cook until they're browned on each side. Browning is optional but adds extra flavor.
6
Remove the chicken from the pot and set it aside with the pork chop. Once the bacon is fully cooked, add sliced onions and salt to the pot. Cook and stir until the onions are soft and translucent, about 5 minutes. If the heat becomes too high, lower it to medium.
7
Add minced garlic and cook until fragrant, 30 seconds to 1 minute.
8
Pour in diced tomatoes and stir to deglaze the bottom of the pot. Increase heat to high, bring to a simmer, and stir in garlic powder and black pepper.
9
Add the browned pork chop and chicken thighs back to the pot, along with any accumulated juices and water. Bring to a simmer, then reduce heat to medium-low or low to maintain a steady but gentle simmer. Simmer until the meat is very tender and falls off the bone, about 1 1/2 hours.
10
Remove the meat from the pot and transfer it to a bowl until cool enough to handle. Separate the meat from the bone and skin, then add it back to the pot.
11
Add corn, lima beans, okra, red pepper, and potatoes to the pot, stirring to combine. Taste and add more salt if necessary.
12
Stir in brown sugar, Worcestershire sauce, and cayenne pepper. Let the pot come back to a simmer (you can raise heat if needed, but reduce it back to medium-low to maintain the desired temperature).
13
Simmer until potatoes are tender and everything is cooked to your liking, about 30 minutes more. Add water or chicken broth if the stew seems too thick, but keep in mind it's a stew and should be fairly thick.
14
Once done, stir in vinegar. Taste and adjust salt if needed.
15
Serve with green onions and enjoy your dish!