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.


8 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 290
Caloriesfromfat 21 %
Fat 6.9 g
Satfat 2.1 g
Monofat 2.7 g
Polyfat 1.2 g
Protein 30.6 g
Carbohydrate 35.9 g
Fiber 4.2 g
Cholesterol 81 mg
Iron 2.6 mg
Sodium 597 mg
Calcium 49 mg


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


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.

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.

Bill and Cheryl Jamison,

Cooking Light

July 2007
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