Brunswick Stew

In North Carolina, you'll find Brunswick stew is a common barbecue accompaniment, though it's hearty enough to be a main dish. Traditionally, it might include everything harvested on the farm and a few items from the woods (particularly squirrel), but this version limits the meats to chicken and pork.

Yield: 8 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 21%
  • Fat: 6.9g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 30.6g
  • Carbohydrate: 35.9g
  • Fiber: 4.2g
  • Cholesterol: 81mg
  • Iron: 2.6mg
  • Sodium: 597mg
  • Calcium: 49mg

Ingredients

  • 2 bacon slices, chopped
  • 1/2 pound boneless pork loin, trimmed and cut into 1/2-inch cubes
  • 3/4 pound skinless, boneless chicken breasts
  • 3/4 pound skinless, boneless chicken thighs
  • 4 cups fat-free, less-sodium chicken broth
  • 1 cup water
  • 1 1/2 cups mashed cooked peeled baking potato (about 3/4 pound)
  • 1 cup chopped onion
  • 3/4 cup (1-inch) sliced green beans
  • 3/4 cup fresh corn kernels
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon coarsely ground black pepper
  • 1 1/2 teaspoons prepared mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 (10-ounce) package frozen baby lima beans, thawed

Preparation

  1. Cook bacon in a Dutch oven over medium-high heat until crisp. Add pork; sauté 5 minutes or until lightly browned. Add chicken; sauté 2 minutes. Add broth and 1 cup water; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until pork is tender.
  2. Remove chicken from pan; shred with 2 forks. Return chicken to pan; add mashed potato, onion, green beans, and remaining ingredients. Bring to a simmer; simmer, uncovered, 45 minutes or until slightly thickened, stirring occasionally.
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