Introduction
This spring time stew is essential at any Derby party! Typically created using pork, beef, chicken, and rabbit, I have added more veggies and lightened the meat. The good thing: This can be a slow oven recipe, therefore the burgoo is going to be ready once the horses are loading in to the gate.
This spring time stew is essential at any Derby party! Typically created using pork, beef, chicken, and rabbit, I have added more veggies and lightened the meat. The good thing: This can be a slow oven recipe, therefore the burgoo is going to be ready once the horses are loading in to the gate.
Minutes to organize: 15
Minutes to Prepare: 360
Quantity of Servings: 8
Ingredients
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16 ounces extra lean pork tenderloin, fat and silver skin removed (yields about 14 ounces)
8 ounces boneless chicken white meat, fat removed
3 medium yellow onions, chopped (about 1 1/2 cups)
2 medium carrots, diced (about 1 cup)
3 stalks celery, diced (about 1 cup)
2 garlic clove cloves, chopped
1 14.5-ounce can no salt added diced tomato plants
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon thyme, dried
1 bay leaf
2 cups homemade chicken stock
1 large yams, diced into 1 " cubes
1 cup frozen lima beans
1 cup frozen corn
1 tablespoon corn starch
hot sauce to taste
Tips
If you do not like sweet taters, try redskin taters rather.
Directions
Dice the pork and chicken into 3/4 inch cubes. Add some meats, onions, carrots, celery, garlic clove, tomato plants, spices, and stock to some slow oven. Stir to mix, layer the sweet taters on the top, then cover and prepare on low for five-6 hrs.
After 5-6 hrs, add some lima beans and corn, stir and prepare for an additional half hour for an hour.
Combine the corn starch with 1/4 cup water, then increase the stew, stir and prepare 10 more minutes using the lid off before serving.
Serve with hot sauce to taste.
Serves 8 (1 1/4 cups per serving)