Brunswick Stew Recipe

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

2 tbsp. olive oil

1 cup. yellow onion, peeled and diced

½ cup. celery, diced

3 garlic cloves, peeled and minced

2 cups. yellow potatoes, diced

2 tbsp. Worcestershire sauce

2 tbsp. apple cider vinegar

4 cups. Aneto Vegetable Broth

1 can. (14.5oz.) fire roasted diced tomatoes

2 tbsp. brown sugar

3 bay leaves

1 lb. cooked pulled pork

1 cup. corn kernels

1 cup. lima beans

1 tsp. salt

¼ tsp. black pepper

Pinch cayenne

Chopped parsley, for garnish

Instructions:

Heat oil in a large pot over medium-high heat. Once hot, add the onion, celery, garlic, and potatoes, sauté for 5 minutes.
Add Worcestershire, vinegar, broth, diced tomatoes, brown sugar, and bay leaves. Stir to combine and bring to a simmer. Simmer, stirring occasionally, for 10 minutes.
Add pork, corn, and lima beans, stir to combine, and bring to a simmer.
Once simmering, reduce heat to medium-low. Add the salt, pepper, and cayenne, stir to combine, cover, and cook, stirring occasionally, for 20 minutes or until the vegetables are tender.
To serve, divide soup between bowls and sprinkle with chopped parsley.

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