Gluten-Free Kentucky Burgoo

Ingredients

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• 1 lb pork shoulder, cut into 1-inch cubes
• 1 lb beef chuck, cut into 1-inch cubes
• 1 1/2 lb bone-in chicken thighs
• 2 tbsp neutral oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 6 cups gluten-free chicken broth Shop
• 1 can (28 oz) crushed tomatoes Shop
• 2 medium potatoes, diced
• 1 1/2 cups frozen lima beans
• 1 1/2 cups corn kernels
• 1 1/2 cups okra, sliced
• 2 tbsp gluten-free Worcestershire sauce Shop
• 1 tbsp apple cider vinegar Shop
• 2 tsp kosher salt
• 1 tsp smoked paprika Shop
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper Shop

Instructions

1. 1 Season the pork and beef with half the salt. Heat the oil in a large Dutch oven and brown the meat in batches, about 5 minutes per batch. Set aside.
2. 2 Cook the onion, bell pepper, and celery for 6 minutes, then add the garlic, smoked paprika, cayenne, and black pepper for 1 minute.
3. 3 Return the pork and beef, add the chicken thighs, broth, and tomatoes. Simmer partly covered for 75 minutes.
4. 4 Lift out the chicken, shred the meat (discard skin and bones), and return it. Add the potatoes and simmer 15 minutes.
5. 5 Add the lima beans, corn, okra, Worcestershire, vinegar, and remaining salt. Simmer 25 to 30 minutes more until thick and the meat is very tender. Taste and adjust seasoning.

Nutrition (per serving)

Tips & Notes

• Burgoo should be thick enough to stand a spoon in; simmer uncovered longer if needed.
• Smoked leftover barbecue meat is a traditional addition.
• Freezes well for up to 3 months.

Common questions