Brunswick Stew Chicken Pork

Savor the hearty, smoky flavors of traditional Southern comfort with this Brunswick Stew Chicken Pork recipe! Featuring tender chicken thighs and flavorful pork shoulder, this rich stew is slow-simmered to perfection with a medley of vibrant vegetables like lima beans, corn, and potatoes, all bathed in a savory tomato-based broth. Enhanced with tangy apple cider vinegar, smoked paprika, and a touch of Worcestershire sauce, each spoonful is a symphony of bold, rustic flavors. Perfect for feeding a crowd, this one-pot wonder is an ideal make-ahead meal, best served with crusty bread or warm cornbread to soak up every drop of its deliciousness. Comfort food has never tasted so satisfying!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 8

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1.5 pounds pork shoulder (Boston butt), trimmed and cubed
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 6 cups chicken broth
• 1 28-ounce can diced tomatoes with juice
• 2 tablespoons tomato paste
• 2 cups frozen lima beans
• 2 cups frozen corn kernels
• 1 large russet potato, peeled and diced
• 0.5 cup ketchup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 0 to taste optional hot sauce

Directions

Step 1

Heat 1 tablespoon of olive oil in a large Dutch oven or stockpot over medium-high heat.

Step 2

Season the chicken thighs lightly with salt and pepper, then sear them in the hot oil until browned on both sides (about 3-4 minutes per side). Remove and set aside.

Step 3

Add the cubed pork to the pot and sear until browned on all sides. Remove and set aside with the chicken.

Step 4

Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for 1 minute, until fragrant.

Step 5

Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Add the seared chicken and pork back into the pot.

Step 6

Stir in the diced tomatoes with their juice, tomato paste, ketchup, apple cider vinegar, and Worcestershire sauce.

Step 7

Add the diced potato, frozen lima beans, and frozen corn to the pot. Stir well to combine.

Step 8

Season the stew with smoked paprika, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, stirring occasionally.

Step 9

After simmering, remove the chicken thighs and shred the meat with two forks. Return the shredded chicken to the pot.

Step 10

Taste the stew and adjust seasoning with additional salt, pepper, or hot sauce if desired.

Step 11

Serve the Brunswick stew hot with crusty bread or cornbread on the side for a comforting meal.

Nutrition Facts

Serving size	(4655.8g)

Amount per serving	% Daily Value*
Calories	4761.4

Total Fat 247.6g	0%
Saturated Fat 73.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1326.8mg	0%
Sodium 8965.3mg	0%
Total Carbohydrate 282.4g	0%
Dietary Fiber 43.4g	0%
Total Sugars 87.3g
Protein 369.9g	0%

Vitamin D 47.6IU	0%
Calcium 575.3mg	0%
Iron 33.0mg	0%
Potassium 10513.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 30.6%

Carbs: 23.4%