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.

Bill and Cheryl Jamison
Recipe by Cooking Light July 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

290 calories; calories from fat 21%; fat 6.9g; saturated fat 2.1g; mono fat 2.7g; poly fat 1.2g; protein 30.6g; carbohydrates 35.9g; fiber 4.2g; cholesterol 81mg; iron 2.6mg; sodium 597mg; calcium 49mg.
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