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!
Log this recipe in SnapCalorie
Recipe Information
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
- to taste optional hot sauce
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or stockpot over medium-high heat.
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.
Add the cubed pork to the pot and sear until browned on all sides. Remove and set aside with the chicken.
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.
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.
Stir in the diced tomatoes with their juice, tomato paste, ketchup, apple cider vinegar, and Worcestershire sauce.
Add the diced potato, frozen lima beans, and frozen corn to the pot. Stir well to combine.
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.
After simmering, remove the chicken thighs and shred the meat with two forks. Return the shredded chicken to the pot.
Taste the stew and adjust seasoning with additional salt, pepper, or hot sauce if desired.
Serve the Brunswick stew hot with crusty bread or cornbread on the side for a comforting meal.
Nutrition Facts
Calories |
4761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.6 g | 317% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1327 mg | 442% | |
| Sodium | 8965 mg | 390% | |
| Total Carbohydrate | 282.4 g | 103% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 87.3 g | ||
| Protein | 369.9 g | 740% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 575 mg | 44% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 10514 mg | 224% | |
*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.
