Kentucky burgoo

Recipe Information

Ingredients

• 16 ounces extra lean pork tenderloin, fat and silver skin removed

• 8 ounces boneless chicken breast, fat removed

• 1 14.5-ounce can diced tomatoes

• 1 1/2 cups medium yellow onion, chopped

• 1 cup medium carrots, diced

• 1 cup stalks celery, diced

• 2 garlic cloves, chopped

• 1/2 teaspoon black pepper

• 1/4 teaspoon red pepper flakes

• 1/2 teaspoon thyme, dried

• 1 bay leaf

• 2 cups homemade chicken stock

• 1 large sweet potato, diced into 1 inch cubes

• 1 cup frozen lima beans

• 1 cup frozen corn

• 1 tablespoon cornstarch

Directions

• Begin by dicing the meat and poultry into cubes approximately 3/4 inches thick. When the meats are chopped, add them to a slow cooker.

• Add the tomatoes, onion, carrots, celery, and garlic in addition to all of the spices and the chicken stock. Mix all of the ingredients in the cooker.

• Place the diced cubes of sweet potato on top of the mixture. Put the cover on the cooker and cook on the low setting for approximately 5-6 hours.

• After cooking for over 5 hours, add the corn and lima beans and cook for an additional 30 minutes to an hour, stirring occasionally.

• Mix the cornstarch with 1/4 cup water before adding to the stew. Cook for a final 10 minutes while stirring.

Nutrition (per serving)

• Calories: 193 cal

• Total fat: 2g

• Cholesterol: 47mg

• Sodium: 95mg

• Potassium: 484mg

• Carbohydrate: 23g

• Fiber: 5g

• Protein: 22g