Updated: Feb 3, 2021
This hearty Brunswick Stew is thick with a mix of pulled pork and shredded chicken; to which we also have vegetables (lima beans, corn, tomatoes), BBQ sauce, and seasonings. The hearty thickness this recipe makes will leave enough to freeze for another meal.
5 Chicken Leg Quarters, boiled and shredded
2 lbs. Roast Pork, cooked and shredded
1 stick of Butter
1 Onion, peeled and diced
1 Green Pepper, diced
1 Garlic Clove, peeled and minced
2 8 oz. cans of Lima Beans
2 8 oz. cans of Sweet Corn
2 14 oz. cans of diced Tomatoes
1 12 oz. can of Tomato Sauce
2 cups Smoky BBQ Sauce
5 cups Chicken Broth
1 tbsp. Worchester Sauce
1 1/2 tbsp. Hot Sauce
1 tsp. Black Pepper
Dash of Salt
1 1/2 tsp. Oregano
For the Pork Roast -- Add 1 can of "Soda" per 1 pound of roast and 1 tsp. of each seasoning (black pepper, salt, oregano), with a dash of hot sauce. Cooking the pork roast overnight in a crockpot works best. This leaves you with a taste of great soaked seasonings and the ease of pulling the pork apart.
For the Chicken -- Place the leg quarters in a large pot. Fill water to 1 inch above the chicken. Add 1 tsp. of each seasoning to the water (black pepper, salt, oregano) and bring to a boil. Cook over Medium heat until thoroughly cooked. Set the chicken to the side to cool, before shredding. Keep the chicken broth for later use in the recipe.
Brunswick Stew assembly -- Begin by melting the butter in a large dutch oven over medium heat.
Add the onion, green pepper, and garlic; cook until onion is translucent.
Add the lima beans, sweet corn, and tomatoes to the dutch oven and cook an additional 5 minutes.
Now add the chicken broth, seasonings, and both sauces; simmer for 15 to 20 minutes.
Mix in the shredded meats and simmer for an additional 15 minutes; stirring every 5 minutes.
This recipe makes 14 servings. Makes for a great meal, then freezing the rest to make additional meals for when you are rushed to cook.