It began yesterday morning when we pulled a hunk of Boston Butt Pork Roast from the freezer and put it straight into the crock pot. Without a plan. As we bounced ideas around for something ‘different’ we could do with pulled pork…it came to me. Let’s make Brunswick Stew.
We pulled two boneless skinless chicken breasts from the freezer and added them to the crock pot with the pork, this would give us our meat base for the stew. We also opened a bag of dried lima beans and got them soaking.
It was pulled pork roast for dinner on Saturday night, reserving enough for Brunswick Stew the following day. On Sunday morning we got busy shredding pork and chicken (love cooking together), dicing up onion, new potatoes, jalapeno and garlic.
This might be a good time to discuss the heritage of Brunswick Stew. Actualy when you live in Georgia and your family has a home on St. Simons Island, there’s no question where Brunswick Stew got it’s name. Brunswick, Georgia of course.
This iron pot stands at the Brunswick/St. Simons visitors center as a reminder to those who question.
Recipe notes: Classically Brunswick Stew is made with smoked meats. B told me this stew has inspired him to dust off our old smoker and get it fired up. Yes! Depending on which part of the south you’re from can change the ingredients list slightly. For us, we were sticking to ingredients already in our fridge/pantry. Next time I’ll opt for frozen lima beans (dried limas take forever and then some to cook).
When choosing your vinegar based BBQ Sauce, check the ingredients list, vinegar needs to be No. 1 or No. 2. We love this HOT Georgia Soul sauce. It delivers a
little lot of heat, so no need for extra hot sauce. I also substituted some leftover marinara sauce and the end of a bottle of chili sauce in lieu of the can of tomato sauce. Some Brunswick Stew recipes call for okra, we added new potatoes to bulk it up a bit. Gradually add your chicken stock over the time your stew simmers until you achieve the desired thickness.
When you get done, your Brunswick Stew should be thick with a wonderfully tangy tomato flavor. This recipe is a great way to Share the Love with family and friends AND you’ll have enough leftover for a freezer tub as well.
- 2 Tbl. butter
- 1 large onion, diced
- 3-4 new potatoes, diced
- 1 jalapeno, diced
- 3-4 garlic cloves, minced
- 1 lb. pulled pork, shredded
- 1 lb. cooked chicken, shredded
- 2 cups cooked lima beans
- 2 cups corn kernels
- 1 28-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 1 cup favorite vinegar based bbq sauce (we chose Hot Georgia Soul)
- ¼ cup Worcestershire sauce
- salt & pepper to taste
- 2-3 cups chicken broth
- In a large Dutch oven, sauté onion and potatoes in butter over medium heat until just tender, about 15 minutes. Add in jalapeno and garlic and sauté an additional minute. Add next eight ingredients (through Worcestershire sauce).
- Based on desired thickness, add chicken broth. Reduce heat to low; cover and simmer for 1 hour. Check for desired consistency and add additional chicken stock if necessary. Simmer an additional 30 minutes.
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