Brunswick Stew

A classic Southern mix of game meat, vegetables and spices, a traditional Brunswick Stew is the deep South’s answer to southwestern chili.

Brunswick Stew

lb Pork, ground  
lb Chicken thighs Pref. smoked 
14.5-oz can Tomatoes (diced)  
clove Garlic Minced 
 Onion, yellow Chopped 
cup Beans, lima  
cup Corn (kernels)  
¼  cup Wine, red  
tbsp Sugar, brown  
tbsp Tomato paste  
½  tbsp Sauce, Worcestershire  
tsp Cayenne  
1  tsp Chili powder  
tsp Thyme  
cup Stock, chicken  
  Oil, canola  
  Pepper, black  

1 Sauté the pork in a little oil over medium heat until nearly browned. Add half the onion and cook another 5 min to soften. Stir in the chili powder, thyme and cayenne, and season to taste. 

2 Add the beans, tomatoes, tomato paste, Worcestershire, corn, wine, stock and a couple shots of Tabasco. Bring to a boil then reduce the heat and simmer, covered, for 90 min. 

3 Add the chicken and remaining onion and garlic, and simmer, covered, for another 30 min. Remove the chicken and cool; shred and return to the pot before serving. (If chicken is smoked, shred before adding with onion and garlic.) 

Yield: 4 servings 


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