Brunswick Stew from Caswell County Nc
Dive into the hearty, soul-warming tradition of Southern comfort with this Brunswick Stew from Caswell County, NC. This slow-simmered classic is a feast of tender bone-in chicken thighs, savory pork shoulder, and crispy bacon, combined with a medley of diced potatoes, sweet corn, and lima beans. Infused with the tang of apple cider vinegar, the smoky depth of paprika, and a touch of Worcestershire sauce, it’s a flavorful journey in every bite. Perfected over three hours, this one-pot wonder is ideal for feeding a crowd, especially when served alongside warm cornbread or crispy crackers. Whether you’re reliving nostalgic recipes or discovering it for the first time, this North Carolina-style Brunswick stew promises to be a surefire crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds bone-in chicken thighs
- 1 pound pork shoulder
- 4 slices bacon
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups frozen corn kernels
- 2 cups frozen lima beans
- 28 ounces canned crushed tomatoes
- 4 cups chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon hot sauce (optional)
Instructions
Heat a large stockpot or Dutch oven over medium heat.
Cook the bacon slices until crispy, about 5 minutes. Remove the cooked bacon, crumble it, and set it aside. Leave the bacon drippings in the pot.
Season the chicken thighs and pork shoulder with salt and pepper. Add them to the pot, searing on both sides until browned, about 4-5 minutes per side. Remove the meats and set aside.
Add the diced onion to the pot and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute, stirring frequently.
Return the chicken thighs and pork shoulder to the pot. Add the chicken broth and crushed tomatoes. Bring to a boil, then reduce the heat to low and simmer, covered, for 1.5 hours, or until the meats are tender and easy to shred.
Remove the chicken and pork from the pot and shred the meat, discarding any bones or excess fat. Return the shredded meat to the pot.
Add the diced potatoes, frozen corn, and lima beans to the pot. Stir in the apple cider vinegar, Worcestershire sauce, smoked paprika, and hot sauce (if using).
Simmer the stew uncovered for 45 minutes to 1 hour, stirring occasionally, until the potatoes are tender and the stew has thickened.
Taste the stew and adjust the seasoning with additional salt, pepper, or hot sauce, if desired.
Serve hot, garnished with the crumbled bacon. Enjoy with cornbread or crackers on the side!
Nutrition Facts
Calories |
4430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.3 g | 275% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1167 mg | 389% | |
| Sodium | 5675 mg | 247% | |
| Total Carbohydrate | 294.8 g | 107% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 81.5 g | ||
| Protein | 332.8 g | 666% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 740 mg | 57% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 12443 mg | 265% | |
*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.
