Traditional Brunswick Stew With Pork and Chicken

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/20/21
Brunswick Stew With Pork and Chicken

The Spruce / Diana Rattray
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 8 servings
Nutrition Facts (per serving)
600 Calories
22g Fat
75g Carbs
30g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 600
% Daily Value*
Total Fat 22g 28%
Saturated Fat 9g 46%
Cholesterol 120mg 40%
Sodium 1613mg 70%
Total Carbohydrate 75g 27%
Dietary Fiber 7g 25%
Total Sugars 38g
Protein 30g
Vitamin C 21mg 106%
Calcium 111mg 9%
Iron 4mg 23%
Potassium 1347mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Brunswick stew is a Southern dish that features a tomato base with beans, vegetables, and meat. Early Brunswick stews were often made with squirrel, rabbit, even opossum, but these days pork, chicken, and beef are common. The original thinking was to use local ingredients and those you have on hand, which remains the same today.

This Brunswick stew is made with cooked pork shoulder or leftover pulled pork, along with shredded or chopped cooked chicken thighs and vegetables. The barbecue sauce and a touch of cayenne pepper add rich flavor to the classic stew. This recipe is a good use of leftover meat and vegetables, as well as taking advantage of what ingredients are in your pantry.

Serve this Brunswick stew with cornbread, pickles, and coleslaw or a salad on the side.

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Ingredients

  • 6 tablespoons (3 ounces) unsalted butter

  • 1 1/2 cups chopped onion

  • 1 tablespoon minced garlic, from about 3 or 4 garlic cloves

  • 3 cups diced potatoes

  • 1 1/2 cups frozen baby lima beans

  • 2 cups frozen corn kernels

  • 3 cups chicken stock

  • 1 (14 1/2-ounce) can diced tomatoes

  • 1 1/2 cups barbecue sauce

  • 1 tablespoon Worcestershire sauce

  • 2 tablespoons brown sugar, packed

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 to 1/2 teaspoon cayenne pepper

  • 2 cups shredded or chopped, cooked chicken thighs

  • 2 cups shredded, cooked pulled pork, or leftover pulled pork

  • Cornbread or biscuits, for serving, optional

  • Coleslaw, for serving, optional

Steps to Make It

  1. Gather the ingredients.

    Brunswick stew recipe ingredients
    The Spruce

  2. Melt the butter in a large Dutch oven over medium heat. Add the onion and cook, stirring frequently, until the onion is translucent.

    Sauté onions in a Dutch oven
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  3. Add the garlic and cook, stirring for 2 minutes longer. Add the potatoes, lima beans, corn, chicken stock, and tomatoes. Bring to a boil. 

    Mix stew and bring to a simmer
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  4. Cover, reduce heat, and simmer for about 25 minutes, ​or until the vegetables are tender.

  5. Add the barbecue sauce, Worcestershire sauce, brown sugar, if using, salt, black pepper, cayenne, chicken, and pork. Mix well to combine.

    Add shredded pork to the Dutch oven
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  6. Simmer, uncovered, for 15 minutes.

    Cook the stew uncovered
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  7. Serve with cornbread or biscuits, along with coleslaw on the side.

    Brunswick stew in a bowl
    The Spruce

Tips

  • If using prepared pulled pork with barbecue sauce, use about 1 to 1 1/4 cups of barbecue sauce instead of the full amount.
  • If you don't have all of the ingredients called for in this recipe, you can eliminate some or substitute. You may also want to consider making Georgia-style Brunswick stew, which calls for fewer ingredients.

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