📝 About This Recipe
Deeply rooted in the culinary traditions of Georgia and Virginia, this Brunswick Stew is the ultimate comfort food for a chilly evening. It is a thick, tangy, and slightly sweet tomato-based masterpiece that transforms tender smoked meats and summer vegetables into a rich, spoon-thick feast. What makes this version truly special is the balance of smoky pulled pork and juicy chicken, simmered until the flavors meld into a legendary Southern classic.
🥗 Ingredients
The Meats
- 1 pound Smoked Pulled Pork (roughly chopped)
- 1 pound Cooked Shredded Chicken (thigh meat preferred for flavor)
The Aromatics and Base
- 2 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 4 cups Chicken Stock (low sodium)
- 28 ounces Crushed Tomatoes (canned)
Vegetables and Seasonings
- 2 cups Frozen Sweet Corn (thawed)
- 2 cups Frozen Baby Lima Beans (thawed)
- 1 cup Barbecue Sauce (use a hickory-smoked, tangy style)
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Light Brown Sugar (packed)
- 1/2 teaspoon Liquid Smoke (optional, for extra depth)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven or stockpot, melt the butter over medium heat.
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2
Add the diced yellow onion and sauté for 5-7 minutes until translucent and soft, but not browned.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant to avoid burning.
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4
Pour in the chicken stock and crushed tomatoes, stirring well to combine the base.
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5
Add the pulled pork and shredded chicken to the pot. If the pork pieces are very long, chop them into 1-inch bits for easier eating.
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6
Stir in the BBQ sauce, Worcestershire sauce, apple cider vinegar, brown sugar, and cayenne pepper.
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7
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover partially with a lid.
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8
Simmer the stew for 45 minutes, stirring occasionally to ensure the meat doesn't stick to the bottom.
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9
Add the corn and lima beans to the pot. These are added later to maintain their texture and bright color.
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10
Continue to simmer uncovered for another 30 minutes. The stew should thicken significantly; a spoon should almost be able to stand up in it.
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11
Stir in the liquid smoke if using, and taste the stew. Season with kosher salt and freshly cracked black pepper as needed.
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12
If the stew is too thin, use a potato masher to lightly crush some of the beans and vegetables against the side of the pot to release starches.
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13
Remove from heat and let the stew rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
For the best flavor, use leftover smoked pork from a BBQ restaurant or your own smoker. If you don't like lima beans, frozen edamame or butter beans make an excellent creamy substitute. Don't rush the simmer; the long cook time is what breaks down the meat fibers and creates the signature thick consistency. If the stew gets too thick, simply splash in a little more chicken stock or water to reach your desired consistency. This stew is even better the next day, as the spices and smoke flavors deepen overnight in the fridge.
🍽️ Serving Suggestions
Serve with warm, buttered skillet cornbread for dipping into the thick sauce. Pair with a side of creamy coleslaw to provide a cool, crunchy contrast to the hot stew. A tall glass of sweetened iced tea with lemon is the traditional beverage of choice. For a complete Southern spread, serve alongside fried green tomatoes or hushpuppies. Garnish with a few dashes of your favorite hot sauce if you prefer an extra kick.