Brunswick Stew Recipe
American (Southern) · Soup · 140 min total
A classic Southern stew featuring smoked pork, chicken, and vegetables in a tangy tomato-based broth, perfect for a hearty meal.
20
min prep
min prep
120
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 lb smoked pork shoulder (or pulled pork), shredded
- 1 lb boneless skinless chicken thighs
- 4 slices bacon, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp hot sauce (or to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup frozen lima beans
- 1 cup frozen corn kernels
- 1 cup frozen okra (optional)
Instructions
- In a large Dutch oven or pot, cook bacon over medium heat until crisp. Remove bacon and set aside, leaving drippings in pot.
- Season chicken thighs with salt and pepper. Brown chicken in bacon drippings, about 4 minutes per side. Remove and set aside.
- Add onion and garlic to pot; cook until softened, about 5 minutes.
- Stir in chicken broth, diced tomatoes, ketchup, Worcestershire sauce, hot sauce, salt, and pepper. Bring to a boil.
- Return chicken and bacon to pot. Reduce heat to low, cover, and simmer for 1 hour.
- Remove chicken thighs, shred with two forks, and return to pot.
- Stir in lima beans, corn, and okra (if using). Simmer uncovered for 30 minutes, stirring occasionally, until vegetables are tender and stew has thickened.
- Adjust seasoning with salt, pepper, and hot sauce. Serve hot.
Tips
- For extra smokiness, use smoked chicken or add 1 tsp liquid smoke.
- Stew can be made a day ahead; flavors meld and improve.
- Leftovers freeze well for up to 3 months.
AI estimate may be inaccurate · Terms