Hearty Brunswick Stew with Chicken and Pulled Pork Recipe

Introduction

Brunswick Stew is a comforting Southern classic packed with tender meats, hearty vegetables, and rich flavors. This wholesome stew brings together chicken, pulled pork, and an array of vegetables in a smoky, tangy tomato base. Perfect for chilly evenings or family dinners.

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 1/2 tablespoons tomato paste
• Kosher salt, to taste
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly cracked black pepper
• 1/8 teaspoon cayenne pepper (optional)
• 2 cans diced tomatoes (14.5 ounces each)
• 1 1/2 cups frozen corn
• 1 cup frozen lima beans
• 1 pound Yukon Gold potatoes, peeled and diced
• 2 teaspoons Worcestershire sauce
• 2/3 cup barbecue sauce
• 3 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• 2 cups pulled pork
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
2. Step 2: Stir in the minced garlic and tomato paste. Cook for about 1 minute until fragrant. Then add the salt, smoked paprika, garlic powder, black pepper, and cayenne pepper if using.
3. Step 3: Add the diced tomatoes, frozen corn, frozen lima beans, and diced potatoes. Stir in the Worcestershire sauce and barbecue sauce, mixing everything well.
4. Step 4: Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the shredded chicken and pulled pork. Reduce the heat to a simmer and cook for 20-25 minutes or until the potatoes are tender.
5. Step 5: Taste and adjust the seasoning if needed. Serve hot and garnish with fresh chopped parsley.

Tips & Variations

• Use smoked sausage or ham instead of pulled pork for a different smoky flavor.
• Add fresh or frozen okra for extra texture and authenticity.
• For a spicier stew, increase the cayenne pepper or add a dash of hot sauce.
• Make it vegetarian by substituting the meats with extra vegetables and vegetable broth.

Storage

Store leftover Brunswick Stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. This stew also freezes well—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Brunswick Stew ahead of time?

Yes, it actually tastes better the next day as the flavors develop. Prepare the stew ahead, refrigerate overnight, and reheat before serving.

What can I substitute for pulled pork?

If you don’t have pulled pork, smoked sausage, ham, or extra shredded chicken work well to provide a similar hearty flavor.

Hearty Brunswick Stew with Chicken and Pulled Pork Recipe

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★★★★★

4.4 from 147 reviews

This hearty Brunswick stew combines tender chicken and pulled pork with a savory blend of vegetables and spices, simmered in a flavorful tomato and barbecue sauce base. Perfect for a comforting meal, this stew is rich, warming, and packed with southern-inspired flavors.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Vegetables

• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 cans diced tomatoes (14.5 ounces each)
• 1 1/2 cups frozen corn
• 1 cup frozen lima beans
• 1 pound Yukon Gold potatoes, peeled and diced
• Fresh parsley, chopped (for garnish)

Meat

• 2 cups cooked shredded chicken
• 2 cups pulled pork

Liquids & Sauces

• 1 tablespoon olive oil
• 3 cups low-sodium chicken broth
• 2 teaspoons Worcestershire sauce
• 2/3 cup barbecue sauce

Spices & Seasonings

• Kosher salt, to taste
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly cracked black pepper
• 1/8 teaspoon cayenne pepper (optional)
• 2 1/2 tablespoons tomato paste

Instructions

1. Sauté onion: Heat olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
2. Season base: Stir in the minced garlic and tomato paste into the softened onions. Cook for about 1 minute until fragrant. Then add salt, smoked paprika, garlic powder, black pepper, and cayenne pepper if using, stirring to combine all the flavors.
3. Combine vegetables: Add the diced tomatoes, frozen corn, frozen lima beans, and diced potatoes to the pot. Stir in Worcestershire sauce and barbecue sauce, mixing all ingredients well to create a cohesive base.
4. Simmer stew: Pour in the low-sodium chicken broth and bring the stew mixture to a boil. Once boiling, add the cooked shredded chicken and pulled pork. Reduce heat to a simmer and let cook gently for 20-25 minutes, or until the potatoes are tender to the fork.
5. Garnish and serve: Taste the stew and adjust seasoning as needed with additional salt or spices. Serve the Brunswick stew hot, garnished with freshly chopped parsley for a fresh finish.

Notes

• For a spicier stew, increase the cayenne pepper or add a dash of hot sauce.
• You can substitute pulled pork and shredded chicken with any preferred protein or use all chicken for a milder flavor.
• Use fresh vegetables when available for enhanced texture and flavor, though frozen is convenient.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day.
• This stew can be made in advance and reheated on the stovetop or in a slow cooker.

Keywords: Brunswick Stew, Southern Stew, Chicken and Pork Stew, Hearty Stew, Comfort Food