Brunswick Stew
This Brunswick stew recipe turns out thick enough to coat the back of the spoon, with smoky pulled pork, shredded chicken, sweet corn, and tender potatoes in a tangy tomato base.
Equipment
- Large Dutch oven or heavy stockpot - At least 6 quarts (5.7 L)
- Wooden spoon - For stirring
- Soup Ladle - For serving
- Chef's knife - For dicing potatoes and onion
- Two forks or potato masher - For shredding meat if needed
Ingredients
For the meat
- 2 cups cooked pulled pork - about 10 oz / 280 g, shredded
- 2 cups cooked chicken - about 10 oz / 280 g, shredded; rotisserie works well
For the base
- 4 cups chicken broth - 950 ml
- 1 can crushed tomatoes - 28 oz / 795 g
- 2 tablespoons tomato paste - 30 g
- 2/3 cup barbecue sauce - 160 ml
- 2 tablespoons Worcestershire sauce - 30 ml
- 1 tablespoon apple cider vinegar - 15 ml
- 1 teaspoon hot sauce - optional
For the vegetables
- 2 medium russet potatoes - about 1 lb / 450 g, peeled and diced into 1/2-inch (1.25 cm) pieces
- 1 medium yellow onion - about 1 cup / 150 g, diced
- 1 1/2 cups frozen lima beans - about 225 g; also called butter beans
- 1 1/2 cups frozen corn - about 225 g
For seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon light brown sugar - 12 g
- 1 teaspoon salt - plus more to taste
- 1/2 teaspoon black pepper
Instructions
- Set a Dutch oven over medium heat. Add chicken broth, crushed tomatoes, tomato paste, barbecue sauce, Worcestershire sauce, and apple cider vinegar. Whisk until the tomato paste fully dissolves.
- Stir in diced potatoes and onion. Simmer gently, partially covered, for 15 minutes, stirring occasionally and scraping the bottom.
- Add shredded pulled pork and chicken. Sprinkle in smoked paprika, garlic powder, brown sugar, salt, and black pepper. Add hot sauce if desired and stir to coat the meat.
- Pour in frozen lima beans and corn straight from the freezer. Simmer uncovered for 20 to 25 minutes until the potatoes are fork-tender and the liquid thickens to coat a spoon.
- Turn off the heat and taste. Adjust salt, vinegar, or hot sauce as needed. Let rest for 5 minutes, then ladle into bowls and serve warm.
Notes
- Use two meats, not one. Pork brings richness and chicken keeps it from feeling heavy, and the contrast is what gives the stew its signature taste.
- Do not rush the potatoes. They need a true simmer to release starch, which is what thickens the pot without any added flour.
- Mash a few potatoes against the side. Press five or six soft pieces into the pot wall near the end to thicken the stew faster than any cornstarch slurry.
- Season in layers. Salt once with the meat and again at the finish, since the frozen vegetables dull the seasoning as they thaw into the pot.
- Let it rest before serving. The stew always tastes more balanced after five minutes off the heat.
- Make it a day ahead if you can. An overnight rest in the fridge deepens the smoky flavor more than an extra hour of simmering ever does.
- Balance the acidity. If the tomatoes taste sharp, the brown sugar and a touch more barbecue sauce round it out fast.
- Cut the potatoes evenly. Uniform 1/2-inch pieces cook at the same rate, so you avoid raw centers next to mushy edges.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of broth if needed.
- Variations: Swap pulled pork for smoked brisket, use leftover turkey instead of chicken, add sliced okra with the corn, or reduce the broth to 3 cups for a thicker stew.
Nutrition
Serving: 1BowlCalories: 310kcalCarbohydrates: 32gProtein: 24gFat: 9gSaturated Fat: 3gSodium: 920mgFiber: 5gSugar: 12g
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