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Ingredients

Stew Base

• 1 yellow onion, diced
• 3–4 cloves garlic, minced
• 2 ears fresh corn, kernels cut off the cob (save the cobs if you want extra corn flavor)
• 2–3 medium potatoes, peeled and diced (or leave skins on if you like it rustic)
• 1 (15 oz) can butter beans (or Lima/cannellini), drained and rinsed
• 2½–3 cups beef stock (add more as needed)
• 2–3 cups pulled pork (smoked or low-n-slow), plus a little of the pan juices if you have them
• 1–2 tbsp Worcestershire
• 1–2 tsp hot sauce (optional, to taste)
• Salt & black pepper to taste

Stew Seasoning

• 1 tsp smoked paprika
• 1 tsp chili powder (optional, for a deeper red)
• ½ tsp ground cumin (optional)
• ½ tsp Red Pepper Flakes (optional)

Finish + Garnish

• Juice of 1 lime (plus wedges for serving)
• Fresh cilantro
• Fresh jalapeño slices

Jalapeño Cheddar Skillet Cornbread

• 1 cup self-rising cornmeal
• 1 cup self-rising flour
• 2 eggs
• 1 cup buttermilk (or whole milk)
• ¼ cup butter, cold and diced small (plus 1–2 tbsp butter for the skillet)
• 1 cup sharp cheddar, shredded
• 1 jalapeño, diced (plus a few slices for the top if you want)
• Fresh cracked black pepper (optional)

Directions

1) Pull the Grease (Optional but Worth It)

1. If your pulled pork came in a pan full of grease, spoon off the top layer of fat while it’s cold (fastest method). If it’s warm, let it settle for a minute and skim what you can.

2) Build the Stew

1. In a Dutch oven over medium heat, sauté diced onion in a little oil until softened.
2. Add garlic and cook 30 seconds, just until fragrant.
3. Add potatoes, corn kernels, beef stock, Worcestershire, smoked paprika, and any optional seasonings. Bring to a simmer.
4. Simmer uncovered 20–30 minutes (or until potatoes are tender), stirring occasionally. If you saved the corn cobs, drop them in for 10–15 minutes, then remove.
5. Add beans and pulled pork. Simmer 10–15 minutes to bring everything together.
6. Taste and adjust: salt, pepper, Worcestershire, and heat (hot sauce/cayenne) as needed. Add a splash of stock if it tightens up too much.
7. Finish with fresh lime juice right before serving. Garnish bowls with cilantro and jalapeño slices.

3) Jalapeño Cheddar Skillet Cornbread

1. Preheat oven to 400–425°F (if your oven runs hot, 400°F is perfect).
2. Place a cast iron skillet in the oven while it preheats.
3. In a bowl, whisk eggs and buttermilk. Add cornmeal and flour and stir just until combined. Fold in shredded cheddar and diced jalapeño.
4. Add cold diced butter and gently stir to distribute (don’t overmix). The little butter pockets are the magic.
5. Carefully remove hot skillet, add 1–2 tbsp butter, swirl to coat. Pour batter in immediately (it should sizzle).
6. Bake 20–25 minutes, until golden and set in the center. Rest 5–10 minutes before slicing.

Tip: The spice measurements here are a starting point. Around our kitchen we usually measure from the heart. Taste as you go and adjust until it feels right to you.