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                                                                  This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans. This recipe first appeared in our June/July 2011 BBQ issue.

                                                                  Ingredients
                                                                  • Yes No ¼ cup canola oil
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 1 lb boneless pork shoulder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No 1 lb frozen corn kernel
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 1 28 oz peeled tomatoes
                                                                  • Yes No 1 15 oz butter beans
                                                                  • Heat oil in an 8-qt. Dutch oven over medium-high heat. Season chicken and pork with salt and pepper, and, working in batches, cook, turning once, until golden brown, about 12 minutes. Transfer to a bowl and set aside. Add garlic and onion and cook, stirring, until soft, about 3 minutes. Add tomato paste, chile flakes, thyme, and bay leaf; cook for 2 minutes. Add meat back to pot along with potatoes, corn, stock, tomatoes, and beans; bring to a boil, and then reduce heat to medium-low. Cook, stirring, until meat is tender and potatoes begin to fall apart, about 1 hour. Remove meat from pot, shred with two forks; return to pot.
                                                                  Cuisine:YesNobrunswick
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil

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