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KTVB Kitchen: How to make Brown Shuga Soul Food's southern pork stew

Yvonne Anderson-Thomas from Brown Shuga Soul Food shows how to make a stew that can be enjoyed all week long.

BOISE, Idaho — Brown Shuga Soul Food's southern pork stew


2 lbs of cooked shredded pork roast

1.5 cups of carrots

1 cup celery chopped

2 cups onion

1 lb of beans

1/2 green pepper

Black pepper


Red pepper flakes

1 Tbls garlic

4 cups of cooked rice

2 cups broth

3 bay leaves

2 tablespoons Cornstarch

Optional: Use 4 potatoes in stew instead of serving it over rice


Simmer all ingredients in crockpot, instapot or on stove for one hour and enjoy!

Brown Shuga Soul Food will have a Pop-up restaurant at Chow on Overland next to Regal Edwards Boise & IMAX on Dec. 14 and 15 from 11 a.m. to 9 p.m. Starting on Nov. 30 they will feature a different southern style vendor every week until the end of December.

Thanksgiving turkey's can be ordered from the restaurant until Nov. 20, to place an order visit their website

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