Brunswick Stew Georgia Style Chicken Pork
Savor the heartwarming flavors of the South with this "Brunswick Stew Georgia Style Chicken Pork" recipe, a rich and hearty one-pot meal that’s perfect for feeding a crowd. Packed with tender chunks of seared chicken thighs, smoky pulled pork, crispy bacon, and a medley of vibrant vegetables like corn, lima beans, and russet potatoes, this stew is a true Southern classic. Simmered in a tangy tomato-based broth enhanced with apple cider vinegar, Worcestershire sauce, and a hint of smoked paprika, every bite is layered with depth and warmth. Ready in under two hours and ideal for make-ahead meals, this comforting stew is best enjoyed ladled into bowls and paired with cornbread or crusty bread for a satisfying, home-style dinner. Perfect keywords: Brunswick stew, Georgia-style stew, chicken and pork stew, Southern cuisine, hearty stew recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 pound pulled pork (cooked and shredded)
- 4 slices bacon
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 large russet potatoes, diced
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup baby lima beans (frozen or canned)
- 28 ounces diced tomatoes (canned)
- 6 ounces tomato paste
- 6 cups chicken stock
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 cup ketchup
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper (optional)
- 1.5 teaspoons salt
- 0.75 teaspoon black pepper
- 2 bay leaves
- 1 teaspoon hot sauce (optional)
Instructions
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside on a paper towel-lined plate. Reserve the bacon grease in the pot.
Season the chicken thighs with a pinch of salt and black pepper. Add the chicken to the pot and sear on both sides in the bacon grease until browned, about 4 minutes per side. Remove the chicken and set aside.
Add the diced onion to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Return the chicken to the pot, followed by the diced potatoes, chicken stock, and bay leaves. Bring to a boil, then reduce to a simmer and cover the pot. Cook for 20-25 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Discard the bay leaves. Return the shredded chicken to the pot, along with the pulled pork, corn, lima beans, diced tomatoes, tomato paste, apple cider vinegar, Worcestershire sauce, and ketchup.
Stir in the smoked paprika, cayenne pepper (if using), salt, and black pepper. Simmer the stew over low heat, uncovered, for 45-50 minutes, stirring occasionally to prevent sticking. The flavors will meld and thicken during this time.
Crumble the reserved cooked bacon and stir it into the stew along with the hot sauce, if desired. Taste and adjust seasoning as needed.
Serve the Brunswick Stew warm with cornbread or crusty bread on the side. Leftovers can be stored in the refrigerator for up to 4 days or frozen for later use.
Nutrition Facts
Calories |
5361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.8 g | 286% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1656 mg | 552% | |
| Sodium | 10604 mg | 461% | |
| Total Carbohydrate | 379.9 g | 138% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 136.5 g | ||
| Protein | 481.6 g | 963% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 762 mg | 59% | |
| Iron | 45.4 mg | 252% | |
| Potassium | 12059 mg | 257% | |
*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.
