- 8
4.5/5
(8 Votes)
Ingredients
- 1/4 cup canola oil
- 1 lb. boneless, skinless chicken thighs
- 1 lb. boneless pork shoulder, cut into 2″ chunks
- Kosher salt and freshly ground black pepper, to taste
- 8 cloves garlic, minced
- 1 large yellow onion, minced
- 3 tbsp. tomato paste
- 1 tsp. crushed red chile flakes
- 1 tsp. dried thyme
- 1 bay leaf
- 1 lb. Yukon gold potatoes, peeled and cut into 1″ cubes
- 1 lb. fresh or frozen corn
- 4 cups chicken stock
- 1 28-oz. can whole, peeled tomatoes, crushed by hand
- 1 15-oz. can butter beans, drained and rinsed
Preparation
Step 1
Heat oil in an 8-qt. Dutch oven over medium-high heat. Season chicken and pork with salt and pepper, and, working in batches, cook, turning once, until golden brown, about 12 minutes. Transfer to a bowl and set aside. Add garlic and onion and cook, stirring, until soft, about 3 minutes. Add tomato paste, chile flakes, thyme, and bay leaf; cook for 2 minutes. Add meat back to pot along with potatoes, corn, stock, tomatoes, and beans; bring to a boil, and then reduce heat to medium-low. Cook, stirring, until meat is tender and potatoes begin to fall apart, about 1 hour. Remove meat from pot, shred with two forks; return to pot.