Early Brunswick stews were often made with squirrel, rabbit, even opossum, but these days pork, chicken, and beef are common.
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 flavor the classic stew.
Cook the chicken thighs the day before and used some leftover pulled pork, so prepping and cooking the stew will be a breeze. You could easily use frozen prepared pulled pork in this dish as well.
Serve this Brunswick stew with cornbread, pickles, and coleslaw or a salad on the side.
- 6 tablespoons butter
- 1 1/2 cups onion (chopped)
- 1 tablespoon garlic (about 3 or 4 cloves of garlic, minced)
- 3 cups potatoes (diced)
- 1 1/2 cups frozen baby lima beans
- 2 cups frozen corn kernels
- 3 cups chicken stock
- 1 (14.5-ounce) can diced tomatoes
- 1 1/2 cups barbecue sauce*
- 1 tablespoon Worcestershire sauce
- Optional: 2 tablespoons brown sugar (packed)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon ground cayenne pepper
- 2 cups cooked chicken thighs (shredded or chopped)
- 2 cups cooked pork shoulder (shredded, or leftover pulled pork)
Gather the ingredients.
Melt the butter in a large Dutch oven over medium heat. Add the onion and cook, stirring frequently, until the onion is translucent.
Add the garlic and cook, stirring for 2 minutes longer. Add the potatoes, lima beans, corn, chicken stock, and tomatoes. Bring to a boil.
Cover, reduce heat, and simmer for about 25 minutes, or until the vegetables are tender.
Add the barbecue sauce, Worcestershire sauce, brown sugar, salt, black and cayenne peppers, chicken, and pork.
Simmer, uncovered, for 15 minutes.
*If using prepared pulled pork with barbecue sauce, use about 1 to 1 1/4 cups of barbecue sauce. Use your favorite barbecue sauce.
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