|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 72g||26%|
|Dietary Fiber 7g||24%|
|Total Sugars 35g|
|Vitamin C 21mg||106%|
|*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.|
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.
“A complex, hearty, robust and flavorful stew using pulled pork and shredded chicken thighs. Using a North Carolina style vinegar-based BBQ sauce is essential. Best to taste during preparation after the addition of the BBQ sauce to monitor the sugar level of the sauce added. Truly fabulous and complete when served with coleslaw and cornbread.” —Mary Jo Romano
6 tablespoons (3-ounces) unsalted butter
1 1/2 cups coarsely 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 cup North Carolina-style (vinegar-based) barbecue sauce, more to taste
1 tablespoon Worcestershire sauce
1 tablespoon packed brown sugar, optional
1/2 teaspoon kosher salt, more to taste
1/4 teaspoon freshly ground black pepper, more to taste
1/4 teaspoon cayenne pepper, more to taste
2 cups shredded, 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
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, about 3 minutes.
Add the garlic and cook, stirring for 1 minute longer. Add the potatoes, lima beans, corn, chicken stock, and tomatoes. Bring to a boil.
Cover, reduce heat to low, and simmer for about 15 minutes, or until the potatoes are tender.
Add the barbecue sauce, Worcestershire sauce, brown sugar, if using, salt, black pepper, cayenne, chicken, and pork. Mix well to combine.
Simmer, covered, for 15 minutes. Adjust the seasonings to taste with more BBQ sauce, salt, black pepper, and cayenne pepper, if desired. Serve with cornbread or biscuits, along with coleslaw on the side.
- 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.