This tomato-based stew is thick and meaty. Featuring hunks of fresh chicken breast, pork tenderloin and loads of vegetables, the ingredient get tender and savory as the stew cooks and develops its flavors.
Ingredients2 pounds boneless pork tenderloin2 pounds chicken breasts and thighs8 cups water3 potatoes, cubed3 medium onions, chopped2 (28 ounce) cans Red Gold® Whole Peeled Tomatoes 28 oz1 (14.5 ounce) can whole kernel corn, drained1 (10 ounce) package frozen lima beans1 tablespoon Worcestershire sauceSalt and black pepper to taste
- In a large saucepan over high heat, combine the pork, chicken and water; bring to a boil. Reduce heat to low, cover and simmer for 20 to 30 minutes or until chicken is tender.
- Remove pork and chicken; allow to cool until easy to handle. Remove meat and discard skin and bones. Chop meat into bite size pieces and return to saucepan.
- Add potatoes, onion, whole peeled tomatoes, corn, lima beans, Worcestershire sauce, salt and black pepper. Stir while breaking up tomatoes. Simmer, uncovered, for 1 hour.
Slow Cooker Option: Prepare according to first 2 steps. Add this mixture, potatoes, pork, chicken, onion, tomatoes, corn, lima beans, Worcestershire sauce, salt and black pepper to slow cooker. Stir while breaking up tomatoes. Cover and cook on low for 5 to 6 hours.