A traditional southern style stew. Makes about six large servings.
A great accompaniment is cornbread. Use your favorite recipe or a cornbread mix. For true southern style add pork cracklin’s to the cornbread. Crusty sourdough bread works well too as it holds together when you dip it in the stew.
As with most stews, you can vary the ingredients and use cut up pork or some beef in addition to or in place of the other meats. I’ve tried it with squirrel too.
A splash or two of pepper sauce kicks up the heat.
Prep Time:
1 hrs
Cook Time:
2 hrs
Total Time:
3 hrs
Ingredients
- 4 ounces diced salt pork, or two strips of bacon
- 2 pounds chicken. Breast meat, thighs, or a combination
- 8 cups water
- 3 potatoes, russet or redskin, cubed
- 3 medium onions, chopped
- 1 (28 ounce) can whole peeled tomatoes, chopped
- 2 cups canned whole kernel corn
- 1 (10 ounce) package frozen lima beans or 1 cup of white acre peas.
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup of cider vinegar
- ¼ cup of molasses (to offset the vinegar)
- 1 tsp of liquid smoke (optional)
Directions
- In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
- Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
- Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt, vinegar, molasses, liquid smoke and ground black pepper. Stir well and simmer, uncovered, for 1 hour.
Nutrition Facts
calories368
total fat 17g saturated fat 5g cholesterol 71mg sodium 496mg total carbohydrate 26g dietary fiber 4g total sugars 4g protein 28g vitamin c 21mg calcium 55mg iron 3mg potassium 702mg