Name: Southern Pork and Chicken Stew
Prep time: 15 min
Cook time: 2 h 15 min
Yield: 6 servings
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; 0.25 teaspoon garlic powder; 0.5 teaspoon freshly ground black pepper; 4.5 cups water, plus more as needed; 2 cups frozen yellow corn, thawed; 1.5 cups frozen lima beans, thawed; 1 cup frozen cut okra, thawed; 1 red bell pepper, seeded, diced; 2 cups cubed russet potatoes (½ inch cubes); 1.5 teaspoons brown sugar; 1 teaspoon Worcestershire sauce, or to taste; Cayenne pepper to taste; 1 tablespoon apple cider vinegar; 0.5 cup sliced green onions

Ready in: 2h 30 mins

Serves: 6 servings

Ingredients: 20

Indulge in this hearty and flavorful Southern stew crafted by Chef John. This comforting dish features a harmonious blend of tender pork, succulent chicken thighs, and a medley of vibrant veggies, all simmered to perfection. A true Southern classic that is sure to warm your soul.

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 (½-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

Cooking Instructions
1.	Prepare all your ingredients and set them aside.
2.	In a dry soup pot, cook the sliced bacon on medium-high heat until browned and almost fully rendered.
3.	Move the cooked bacon to the side of the pot and sear the pork chop in the center until lightly browned on each side.
4.	Remove the pork chop and brown the chicken thighs on each side. Browning is optional but recommended for added flavor.
5.	Remove the chicken thighs. Cook the onions and salt until soft and translucent, about 5 minutes. Add garlic and cook until fragrant.
6.	Stir in diced tomatoes to deglaze the pot. Increase heat, add garlic powder and black pepper.
7.	Return the pork chop and chicken thighs to the pot along with any juices and water. Simmer gently until the meat is tender, about 1 1/2 hours.
8.	Transfer the meat to a bowl to cool. Remove bones and skin, then return the meat to the pot.
9.	Add corn, lima beans, okra, red pepper, and potatoes. Adjust seasoning and simmer.
10.	Stir in brown sugar, Worcestershire sauce, and cayenne pepper. Simmer until potatoes are tender, about 30 minutes.
11.	Adjust seasoning if needed, then stir in vinegar. Serve with sliced green onions and enjoy!