Brunswick Type Pork Stew
Savor the comforting flavors of a hearty Brunswick Type Pork Stew, a soul-warming blend of tender, slow-simmered pork shoulder, vibrant vegetables, and rich seasonings. This classic stew comes together with a medley of sweet corn, creamy lima beans, and russet potatoes, all simmered in a savory tomato and chicken broth base, enhanced with Worcestershire sauce and a touch of smoky paprika. Perfect for cozy evenings, this one-pot meal is easy to prepare with just 20 minutes of prep time and delivers rich, complex flavors after a slow, 90-minute simmer. Garnished with fresh parsley, this stew is a crowd-pleaser that’s ideal for family dinners or meal prepping for the week ahead. Whether you're drawn to its Southern-inspired charm or the practicality of a satisfying, no-fuss meal, this pork stew is guaranteed to warm hearts and bellies alike.
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Recipe Information
Ingredients
- 2 lbs pork shoulder (boneless, cubed)
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 4 cups chicken broth
- 14.5 oz diced tomatoes (canned, with juices)
- 2 tbsp tomato paste
- 1.5 cups frozen lima beans
- 1.5 cups frozen corn kernels
- 2 medium russet potatoes (peeled and diced)
- 2 tsp Worcestershire sauce
- 1 tsp paprika
- 0.5 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Season the pork shoulder cubes with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the pork in batches, searing on all sides until golden brown. Remove the pork and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic, cooking for an additional 1 minute, until fragrant.
Pour in the chicken broth, scraping the bottom of the pot to deglaze. Add the diced tomatoes (with their juices) and tomato paste, stirring to combine.
Return the seared pork to the pot. Add the lima beans, corn kernels, and diced potatoes. Stir well.
Season the stew with Worcestershire sauce, paprika, and red pepper flakes if using. Stir to incorporate all the flavors.
Reduce the heat to low, cover the pot, and let it simmer for 75-90 minutes, stirring occasionally, until the pork is tender and the vegetables are fully cooked.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot in bowls, garnished with fresh parsley. Enjoy!
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 955 mg | 42% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 9.2 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1386 mg | 29% | |
*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.
