Drago's Brunswick Stew

Dive into the rich, hearty flavors of *Drago's Brunswick Stew*, a Southern classic reimagined with a savory medley of tender chicken thighs, succulent pork shoulder, and smoky pulled pork. This comforting one-pot meal is brimming with fresh corn, lima beans, and diced red potatoes, all simmered to perfection in a flavorful tomato-based broth spiked with Worcestershire sauce, apple cider vinegar, and just a hint of cayenne for subtle heat. Perfect for cold nights or family gatherings, this slow-simmered stew offers a taste of tradition with every spoonful. Serve it alongside warm cornbread for a soul-satisfying Southern feast that's sure to delight. Cooking enthusiasts and comfort food lovers alike won’t want to miss this must-try recipe!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 8

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1 pound pork shoulder, cubed
• 1 cup cooked pulled pork
• 4 cups chicken stock
• 3 red potatoes, diced
• 1 cup frozen lima beans
• 1.5 cups corn kernels (fresh, frozen, or canned)
• 1 15-ounce can diced tomatoes with juice
• 2 tablespoons tomato paste
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper (optional for heat)
• 2 tablespoons vegetable oil
• 0 optional hot sauce (optional, to taste)

Directions

Step 1

Heat the vegetable oil in a large Dutch oven or stockpot over medium-high heat.

Step 2

Season the chicken thighs and pork shoulder cubes with salt, black pepper, and smoked paprika.

Step 3

Sear the chicken thighs and pork cubes in the pot until browned on all sides, about 2-3 minutes per side. Remove meat from the pot and set aside.

Step 4

Add the chopped onion to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 5

Return the browned chicken and pork to the pot. Pour in the chicken stock, ensuring the meat is covered. Bring to a simmer.

Step 6

Add the diced tomatoes (with juices), tomato paste, Worcestershire sauce, and apple cider vinegar. Stir well to combine.

Step 7

Reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally.

Step 8

After 45 minutes, remove the chicken thighs from the pot, shred them with two forks, and return the shredded chicken to the pot.

Step 9

Add the diced potatoes, lima beans, corn, and cooked pulled pork to the pot. Stir to combine.

Step 10

Season the stew with additional salt, black pepper, and cayenne pepper (if using).

Step 11

Simmer uncovered for another 40-45 minutes, or until the potatoes and vegetables are tender and the stew has thickened.

Step 12

Taste and adjust seasoning as desired. Add hot sauce to taste, if preferred.

Step 13

Serve the Brunswick stew hot, garnished with fresh parsley or a side of cornbread for the ultimate Southern meal.

Nutrition Facts

Serving size	(4369.1g)

Amount per serving	% Daily Value*
Calories	4726.1

Total Fat 248.3g	0%
Saturated Fat 68.5g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1419.9mg	0%
Sodium 5368.5mg	0%
Total Carbohydrate 222.3g	0%
Dietary Fiber 32.6g	0%
Total Sugars 59.2g
Protein 408.6g	0%

Vitamin D 47.6IU	0%
Calcium 532.9mg	0%
Iron 34.2mg	0%
Potassium 8981.8mg	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: 47.0%

Protein: 34.3%

Carbs: 18.7%