Brunswick Stew

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Washington Post

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Ingredients

2 3/4 pounds boneless, skinless chicken thighs

3 ounces fatback, finely chopped

2 pounds white potatoes, peeled and cut into 1-inch cubes or french fry-size sticks

1 1/4 pounds large yellow onions, coarsely chopped (about 2)

3/4 teaspoon freshly ground black pepper

3/4 teaspoon ground red pepper, such as Old Mansion brand (may substitute cayenne pepper)

4 1/2 teaspoons kosher salt

4 1/2 teaspoons sugar

3 1/2 cups canned crushed tomatoes, plus their juice

5 3/4 cups canned lima beans, rinsed and drained

3 1/2 cups canned white shoepeg corn, rinsed and drained

8 tablespoons (1 stick) canola oil margarine

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