North Carolina Brunswick Stew
Savor the rich, comforting flavors of North Carolina Brunswick Stew, a hearty one-pot classic brimming with Southern charm. This soul-warming dish combines tender shredded chicken thighs, slow-cooked pork shoulder, and smoky sausage with a medley of fresh vegetables, including lima beans, sweet corn, and diced potatoes. Simmered to perfection in a tomato-based broth infused with apple cider vinegar, Worcestershire sauce, and just a dash of hot sauce, this stew layers tangy, savory, and slightly sweet notes in every bite. Perfectly suited for feeding a crowd, it’s an ideal recipe for cozy family meals, gatherings, or game-day feasts. Pair with cornbread or crackers for a satisfying, authentic Southern experience. Ready your Dutch oven and embrace the ultimate comfort food tradition!
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Recipe Information
Ingredients
- 4 pieces bone-in chicken thighs
- 1.5 pounds pork shoulder
- 12 ounces smoked sausage
- 2 medium yellow onions, diced
- 4 pieces garlic cloves, minced
- 28 ounces canned tomatoes, crushed
- 4 cups chicken broth
- 1 pound frozen baby lima beans
- 1 pound frozen corn kernels
- 4 medium potatoes, diced
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 tablespoon sugar
- 2 tablespoons cooking oil
Instructions
Heat 2 tablespoons of cooking oil in a large Dutch oven or stockpot over medium-high heat.
Season the chicken thighs with salt and pepper, then sear them in the pot for 3-4 minutes per side until golden brown. Remove and set aside.
Cut the pork shoulder into large chunks, season with salt and pepper, and sear in the same pot until browned on all sides. Remove and set aside.
Add the diced onions to the pot and sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another minute.
Return the chicken thighs and pork chunks to the pot, then pour in the chicken broth and add the crushed tomatoes. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 90 minutes, or until the meat is tender and easily shredded.
Remove the chicken and pork from the pot. Shred the meat using two forks and discard any bones or excess fat. Return the shredded meat to the pot.
Slice the smoked sausage into rounds and add it to the pot along with the diced potatoes, lima beans, and corn.
Stir in the apple cider vinegar, Worcestershire sauce, hot sauce, sugar, 2 teaspoons of salt, and 1 teaspoon of black pepper.
Cover and simmer the stew on low heat for another 60-90 minutes, stirring occasionally, until the potatoes are tender and the flavors have melded together.
Taste and adjust seasoning with additional salt, pepper, or hot sauce as needed.
Serve the Brunswick stew hot, garnished with fresh parsley if desired, alongside cornbread or crackers.
Nutrition Facts
Calories |
6570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.8 g | 428% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1648 mg | 550% | |
| Sodium | 14545 mg | 632% | |
| Total Carbohydrate | 433.9 g | 158% | |
| Dietary Fiber | 74.7 g | 267% | |
| Total Sugars | 104.8 g | ||
| Protein | 451.4 g | 903% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 896 mg | 69% | |
| Iron | 49.7 mg | 276% | |
| Potassium | 15078 mg | 321% | |
*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.
