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Kentucky Burgoo

Paired with Zinfandel


2 pounds boneless skinless chicken thighs
2 oz chicken livers
1 1/2 pounds boneless pork shoulder
6 cups chicken stock or cold water
8 oz large white beans – soaked overnight in salted water
2 cups small diced red onion
2 cups sliced okra
4 cups San Marzano tomatoes in juice, crushed with your hands
2 cups organic frozen corn kernels
2 cups organic frozen petit English peas
Kosher salt to taste
Freshly ground black pepper
Tobasco to taste
4 tablespoons (1/2 stick) butter


Place the chicken thighs, and liver, the pork, and the cold water in a large soup pot over medium-high heat and bring to a boil. Adjust to a simmer, and cover for 30 minutes. Remove chicken to cool, and refrigerate. Continue simmering the pork about 1 1/2 hours or until very falling apart tender. Rough chop all the meats and the liver, and pulse in batches in the food processor until finely chopped. Return all meat to the pot, and the beans, onion, okra, tomatoes and juice, and 4 cups water. Simmer for an hour to let the flavors marry. Add the corn salt, pepper, tobasco and butter, reducing the heat very low. Let bubble lightly for an additional hour until thickened. Add the peas and season to taste with more tobasco and salt as needed.