Brunswick Stew | James Beard Foundation

Ingredients

• 1/4 pound bacon, chopped
• 2 jalapeño peppers
• 1 whole chicken, quartered
• 2 pounds pork shoulder or loin, cut into 3-inch chunks
• Salt and pepper to taste
• 3 yellow onions, chopped
• 2 green bell peppers, chopped
• 2 celery stalks
• 3 cloves garlic, sliced
• 4 quarts chicken stock, divided
• 4 cups canned diced tomatoes
• 2 large Idaho potatoes, chopped
• 2 cups sliced okra
• 3 bay leaves
• Kernels from 2 ears of corn
• 3 cups of lima beans or peas
• 1/4 cup red wine vinegar
• 2 lemons, juiced
• Hot sauce to taste