Traditional Brunswick Stew With Pork and Chicken

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 10/02/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 10/02/19

Brunswick Stew With Pork and Chicken
Diana Rattray
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 8 bowls (8 servings)

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.

Ingredients

  • 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)

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.

    Brunswick Stew Recipe
    The Spruce

  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. 

    Brunswick Stew Recipe
    The Spruce

  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, salt, black and cayenne peppers, chicken, and pork. 

    Brunswick Stew Recipe
    The Spruce

  6. Simmer, uncovered, for 15 minutes.

    Brunswick Stew Recipe
    The Spruce

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

    Brunswick Stew Recipe
    The Spruce

    *If using prepared pulled pork with barbecue sauce, use about 1 to 1 1/4 cups of barbecue sauce. Use your favorite barbecue sauce.

    You Might Also Like: Georgia Style Brunswick Stew

Related Articles