📝 About This Recipe
A cornerstone of Southern coastal tradition, this Brunswick Stew is a thick, soul-warming braise that balances savory smoked meats with a touch of tangy sweetness. Originally a rustic hunter's dish, our version honors its roots by slow-simmering tender poultry and aromatic vegetables until they meld into a rich, spoon-thick consistency. It is the ultimate comfort food, celebrated for its complex layers of wood-smoke flavor and vibrant garden vegetables.
🥗 Ingredients
The Braising Meats
- 3-4 pounds Whole Chicken (cut into pieces, skin removed)
- 1.5 pounds Smoked Pulled Pork (shredded, ideally hickory-smoked)
- 4 slices Bacon (thick-cut, diced)
The Aromatics and Vegetables
- 2 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 28 ounces Canned Crushed Tomatoes (high-quality fire-roasted preferred)
- 6 cups Chicken Stock (low sodium)
- 2 cups Frozen Lima Beans (baby variety)
- 2 cups Sweet Corn (fresh or frozen kernels)
- 2 large Russet Potato (peeled and finely grated to thicken)
The Seasoning Liquid
- 1 cup Barbecue Sauce (tomato-based, vinegar-forward style)
- 3 tablespoons Worcestershire Sauce
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Brown Sugar (packed)
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
-
1
In a large, heavy-bottomed Dutch oven over medium heat, cook the diced bacon until crisp and the fat has rendered completely.
-
2
Remove the bacon bits with a slotted spoon and set aside, leaving the rendered fat in the pot. If needed, add a tablespoon of oil to ensure the bottom is well-coated.
-
3
Season the chicken pieces with salt and pepper. Brown them in the bacon fat in batches, about 4-5 minutes per side, until golden. Remove chicken and set aside.
-
4
Add the diced onions to the pot. Sauté for 6-8 minutes until translucent and just beginning to caramelize, scraping up the browned bits (fond) from the bottom.
-
5
Stir in the minced garlic and cook for 1 minute until fragrant. Add the crushed tomatoes, chicken stock, Worcestershire sauce, and apple cider vinegar.
-
6
Return the chicken pieces and the cooked bacon to the pot. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes.
-
7
Carefully remove the chicken from the pot. Once cool enough to handle, shred the meat from the bones, discard the bones, and return the meat to the pot.
-
8
Add the shredded smoked pork, grated potatoes, lima beans, corn, barbecue sauce, brown sugar, smoked paprika, and cayenne pepper.
-
9
Continue to simmer uncovered on low heat for another 1.5 to 2 hours. Stir occasionally to prevent the bottom from scorching as the stew thickens.
-
10
The stew is ready when the potatoes have dissolved into the broth and the texture is thick enough for a spoon to almost stand upright.
-
11
Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if the stew needs more brightness.
💡 Chef's Tips
For the most authentic flavor, use leftover smoked pork shoulder from a barbecue joint or your own smoker. Grate the potatoes finely; they act as a natural thickener and disappear into the sauce for a velvety texture. Don't rush the simmer; Brunswick stew is always better the longer it cooks and even better the next day. If the stew becomes too thick, thin it slightly with a splash of chicken stock or water. Avoid using pre-shredded rotisserie chicken if possible; bone-in chicken simmered in the pot adds significantly more body to the broth.
🍽️ Serving Suggestions
Serve in deep bowls with a side of warm, honey-slathered cornbread. Pair with a crisp coleslaw on the side to provide a cool, crunchy contrast to the hot stew. Accompany with a glass of sweet iced tea or a bold, smoky Bourbon-based cocktail. A few dashes of your favorite vinegar-based hot sauce on top adds a perfect spicy kick. Offer saltine crackers on the table for a classic, old-school Southern touch.