The Brunswick Stew with Chicken and Pork Recipe is easy to make and is tomato-based, also known as “Brunswick stew”.
It is typically made with local beans, vegetables, and small game meat like squirrel or rabbit, though currently chicken is sometimes used instead.
You won’t be able to live without my mouthwatering Brunswick Stew after you’ve tried it. I usually make sure to save some of the meat when I slow roast or smoke a pork belly so I can create this flavorful stew.
This is one of our favorite recipes since it uses meat that has already been smoked and roasted, making it essentially a dump-and-go effort.
- 6 tablespoons of butter
- 1 1/2 cups chopped onion
- 1 tablespoon minced garlic about 3 or 4 cloves of garlic
- 3 cups diced potatoes
- 1 1/2 cups frozen broad beans
- 2 cups of frozen corn kernels
- 3 cups chicken broth
- 1 can 14.5 ounces of diced tomatoes
- 1 1/2 cups barbecue sauce
- 1 tablespoon Worcestershire sauce
- Optional: 2 tablespoons packed brown sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon ground cayenne pepper
- 2 cups shredded or chopped cooked chicken thighs
- 2 cups cooked pulled pork shoulder or leftover pulled pork
- Optional: cornbread or crackers, for serving
- Optional: coleslaw, for serving
HOW TO MAKE BRUNSWICK STEW WITH CHICKEN AND PORK RECIPE
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 more minutes.
Add the potatoes, beans, corn, chicken broth, and tomatoes. Let boil.
Cover, reduce heat, and simmer for about 25 minutes, or until vegetables are tender.
Add barbecue sauce, Worcestershire sauce, brown sugar if using, salt, black pepper, cayenne pepper, chicken, and pork. Mix well to combine.
Simmer, uncovered, for 15 minutes.
Serve with cornbread or crackers, along with coleslaw on the side.