A hearty tomato-based stew with shredded chicken, smoky barbecue pulled pork, tender lima beans, and sweet corn. A little cider vinegar balances the rich, gently sweet broth.
$16.30
Per Serving
$4.08
Total
70 min
Prep
15 min
Cook
55 min
Difficulty
medium
Servings
$41.77
11 to buy · 1 you have
12 ounces barbecue pulled pork with sauce
Curly's · 16 oz$6.7975%
1 each yellow onion
8 oz$2.99 per packagePackage use: 63%Product match63%
2 cups canned crushed tomatoes
Simple Truth Organic · 28 oz$2.39 per packagePackage use: 60%Product match60%
1 cup corn kernels
Smart Way · 10 oz$0.99 per packagePackage use: 60%Product match60%
2 cups low-sodium chicken broth
Pacific Foods · 32 oz$3.9952%
1 cup lima beans
Kroger · 12 oz$3.99 per packagePackage use: 52%Product match52%
12 ounces boneless skinless chicken breast
Perdue · 1 lb$5.99 per packagePackage use: 47%Product match47%
2 each garlic cloves
Kroger · 6 oz$2.99 per packagePackage use: 4%Product match4%
1 tablespoon apple cider vinegar
Kroger · 16 fl oz$1.69 per packagePackage use: 3%Product match3%
1 tablespoon olive oil
Filippo Berio · 16.9 fl oz$8.993%
1/4 teaspoon ground black pepper
McCormick · 1.5 oz$3.691%
1/4 teaspoon fine salt
Morton · 26 oz$1.99 per packagePackage use: 0%Product match0%
Cutting Board
Tongs
Chef’s knife
Measuring cups and spoons
Wooden spoon
clean plate
Instant-read food thermometer
5-quart Dutch oven with lid
Two clean forksCutting BoardChef’s knifeWash your hands with soap and water for 20 seconds. Rinse and dry the onion before peeling and dicing it, trimming away any damaged areas. Peel and mince the garlic.
Wash hands with soap and water for 20 seconds before preparing food.
Wooden spoon5-quart Dutch oven with lidHeat the olive oil in the Dutch oven over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden around the edges. Add the garlic and cook for 30 seconds, stirring.
Cutting BoardTongsChef’s knifeInstant-read food thermometer5-quart Dutch oven with lidAdd the chicken broth and frozen lima beans. If the chicken breast is thicker than 1 inch, cut it horizontally into thinner pieces, then nestle the chicken into the broth. Wash your hands and clean the knife, cutting board, and work surface after handling the raw chicken. Bring the broth to a gentle simmer, reduce the heat to low, and cover. Cook for approximately 12–18 minutes, turning the chicken halfway through, until its thickest part reaches 165°F. Avoid a vigorous boil, which can toughen the breast meat.
Do not rinse raw chicken; keep it and its juices away from other ingredients, and wash hands and clean the knife, cutting board, and work surface after handling it.
Cook chicken to 165°F at its thickest part; clean the thermometer probe before and after checking.
Tongsclean plate5-quart Dutch oven with lidTwo clean forksTransfer the cooked chicken to a clean plate. Continue simmering the lima beans, covered, until tender, approximately 5–10 minutes longer. Meanwhile, let the chicken rest for 5 minutes, then shred it into bite-size strands with two forks.
Use a clean plate and clean utensils for the cooked chicken.
Wooden spoonInstant-read food thermometer5-quart Dutch oven with lidStir the crushed tomatoes, frozen corn, fully cooked barbecue pulled pork, shredded chicken, and any juices from the plate into the pot. Break apart any clumps of pork with the spoon. Bring back to a gentle simmer and cook uncovered for 15–20 minutes, stirring frequently along the bottom, until the corn is tender and the stew is thick and spoonable. The pork is already cooked; reheat it thoroughly so the stirred stew reaches 165°F throughout.
Verify that the reheated stew reaches 165°F throughout; clean the thermometer probe before and after checking.
Measuring cups and spoonsWooden spoon5-quart Dutch oven with lidStir in the apple cider vinegar and black pepper. Taste before adding the optional measured salt, since the barbecue pork may already provide enough seasoning. Simmer for 1 minute, then divide evenly among four bowls.
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