Photo by Andrew Hyslop

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4 servings

  • 2 tablespoons butter, divided
  • 1 cup onion, small dice
  • ½ cup celery, small dice
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon hot pepper powder (optional)
  • 4 ounces whole tomatoes, crushed by hand
  • 1⅓ cups chicken stock
  • ¾ cup potatoes, medium dice
  • ½ cup raw green beans, cut into ¹⁄2 inch pieces
  • ¼ cup grilled corn kernels
  • ½ cup sweet potatoes, medium dice
  • 6-8 ounces cooked, shredded meat (pork, chicken, turkey, rabbit)
  • 1 tablespoon flour
  1. Heat a heavy-duty sauté pan over medium heat. Add 1 tablespoon butter and sweat onion until tender, about 10-15 minutes.
  2. Add celery. Once celery is tender, add in the salt, pepper, and hot chili powder. Cook until celery almost sticks to the pan.
  3. Add in hand-crushed tomatoes, including resulting juice. Cook until juice is reduced halfway, about 15-20 minutes.
  4. Add chicken stock and white potatoes. Bring mixture back up to a simmer and add beans, corn, and sweet potatoes. Bring up to a simmer again and add meat.
  5. In a small pan, melt 1 tablespoon of butter and whisk in flour to create roux. Cook over low heat for 5 minutes, stirring occasionally. Once potatoes are tender, slowly whisk in roux.
  6. Taste and adjust seasoning as needed.
  • from Chef Coby Lee Ming Of Harvest Restaurant, Louisville, KY

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