Traditional Brunswick Stew With Pork and Chicken
:max_bytes(150000):strip_icc()/brunswick-stew-pork-chicken-22-57bb90da3df78c876339b108.jpg)
The Spruce / Diana Rattray
Nutrition Facts (per serving) | |
---|---|
600 | Calories |
22g | Fat |
75g | Carbs |
30g | Protein |
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. |
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.
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
-
Gather the ingredients.
The Spruce -
Melt the butter in a large Dutch oven over medium heat. Add the onion and cook, stirring frequently, until the onion is translucent.
The Spruce -
Add the garlic and cook, stirring for 2 minutes longer. Add the potatoes, lima beans, corn, chicken stock, and tomatoes. Bring to a boil.
The Spruce -
Cover, reduce heat, and simmer for about 25 minutes, or until the vegetables are tender.
-
Add the barbecue sauce, Worcestershire sauce, brown sugar, if using, salt, black pepper, cayenne, chicken, and pork. Mix well to combine.
The Spruce -
Simmer, uncovered, for 15 minutes.
The Spruce -
Serve with cornbread or biscuits, along with coleslaw on the side.
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.
Recipe Tags: