Ingredients:

  • 1 pound boneless, skinless chicken thighs
  • 1 pound smoked pork shoulder, chopped
  • 1 large onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 cups frozen corn
  • 2 cups frozen lima beans
  • 3 medium tomatoes, diced (or 1 can (14.5 oz/410g) crushed tomatoes)
  • 4 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (to taste)
  • ½ teaspoon black pepper (to taste)

Instructions:

  1. In a large pot, heat a tablespoon of oil over medium heat. Add chopped pork shoulder, browning on all sides for about 5-7 minutes. Remove and set aside.
  2. In the same pot, add diced onion; sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Add diced tomatoes, chicken broth, Worcestershire sauce, apple cider vinegar, smoked paprika, salt, and pepper. Return browned pork and add chicken thighs to the pot.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for about 1 hour, stirring occasionally.
  5. Stir in corn and lima beans into the pot. Cook uncovered for an additional 15-20 minutes until the mixture thickens.
  6. Remove chicken thighs; shred them and return to the pot. Adjust seasoning to taste and serve hot.