Found in SL May 2026 issue here
3 Tbsp. canola oil
1 1/2 lb. pork shoulder, cut into 1 1/2-inch pieces
1 lb. boneless chuck roast, cut into 1 1/2-inch pieces
1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
2 cups chopped sweet onion (from 1 large onion)
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped carrots (from 2 peeled carrots)
1 cup chopped celery (from 3 stalks)
2 Tbsp. finely chopped garlic (from 6 garlic cloves)
4 tsp. kosher salt
2 tsp. smoked paprika
2 dried bay leaves
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can fire-roasted diced tomatoes
1 (10 1/2-oz.) can beef consommé
3 Tbsp. Worcestershire sauce
1 1/2 cups peeled, chopped russet potato (from 1 large potato)
1 1/2 cups frozen baby lima beans (from 1 [15-oz.] bag)
6-8 cups lower-sodium chicken broth, divided
1 cup frozen yellow corn (from 1 [15-oz.] bag)
1 cup frozen cut okra (from 1 [15-oz.] bag)
1 Tbsp. apple cider vinegar
2 tsp. granulated sugar
Chopped fresh flat-leaf parsley
Heat oil in a large (8-quart) Dutch oven over medium-high. Working in batches, add meat, and cook until browned on all sides, 4 to 6 minutes per batch. Transfer browned meat to a plate; set aside.
Reserve 2 tablespoons drippings in Dutch oven; discard remaining drippings. Add onion, bell pepper, carrots, and celery to drippings in Dutch oven; cook over medium-high until beginning to soften, about 6 minutes. Add garlic, salt, smoked paprika, and bay leaves; cook until garlic is fragrant, about 1 minute.
Add browned meat and any accumulated juices to Dutch oven; stir in crushed tomatoes, diced tomatoes, beef consommé, Worcestershire sauce, potato, lima beans, and 6 cups broth. Bring to a boil over medium-high; reduce heat to low, and simmer, stirring occasionally, until meat is tender, about 1 hour, 45 minutes, adding more broth, 1 cup at a time, for desired thickness.
Stir corn, okra, apple cider vinegar, and sugar into Dutch oven; cook until tender and burgoo is reduced just slightly more, about 30 minutes. Skim off fat, if desired.
Ladle evenly into bowls; garnish with parsley just before serving.
1 1/2 lb. pork shoulder, cut into 1 1/2-inch pieces
1 lb. boneless chuck roast, cut into 1 1/2-inch pieces
1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
2 cups chopped sweet onion (from 1 large onion)
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped carrots (from 2 peeled carrots)
1 cup chopped celery (from 3 stalks)
2 Tbsp. finely chopped garlic (from 6 garlic cloves)
4 tsp. kosher salt
2 tsp. smoked paprika
2 dried bay leaves
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can fire-roasted diced tomatoes
1 (10 1/2-oz.) can beef consommé
3 Tbsp. Worcestershire sauce
1 1/2 cups peeled, chopped russet potato (from 1 large potato)
1 1/2 cups frozen baby lima beans (from 1 [15-oz.] bag)
6-8 cups lower-sodium chicken broth, divided
1 cup frozen yellow corn (from 1 [15-oz.] bag)
1 cup frozen cut okra (from 1 [15-oz.] bag)
1 Tbsp. apple cider vinegar
2 tsp. granulated sugar
Chopped fresh flat-leaf parsley
Heat oil in a large (8-quart) Dutch oven over medium-high. Working in batches, add meat, and cook until browned on all sides, 4 to 6 minutes per batch. Transfer browned meat to a plate; set aside.
Reserve 2 tablespoons drippings in Dutch oven; discard remaining drippings. Add onion, bell pepper, carrots, and celery to drippings in Dutch oven; cook over medium-high until beginning to soften, about 6 minutes. Add garlic, salt, smoked paprika, and bay leaves; cook until garlic is fragrant, about 1 minute.
Add browned meat and any accumulated juices to Dutch oven; stir in crushed tomatoes, diced tomatoes, beef consommé, Worcestershire sauce, potato, lima beans, and 6 cups broth. Bring to a boil over medium-high; reduce heat to low, and simmer, stirring occasionally, until meat is tender, about 1 hour, 45 minutes, adding more broth, 1 cup at a time, for desired thickness.
Stir corn, okra, apple cider vinegar, and sugar into Dutch oven; cook until tender and burgoo is reduced just slightly more, about 30 minutes. Skim off fat, if desired.
Ladle evenly into bowls; garnish with parsley just before serving.
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