Southern Comfort · Free
Georgia Brunswick Stew
A hearty, smoky tomato-based stew loaded with pulled pork, chicken, corn, and lima beans. Thick enough to eat with a fork and even better the next day.
****+
Prep 25 min · Cook 75 min
Method
Heat the oil in a large heavy pot over medium heat, then add the diced onion and cook for 6 to 8 minutes until soft and golden.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the crushed tomatoes, chicken stock, barbecue sauce, Worcestershire sauce, smoked paprika, and cayenne, stirring to combine into a smooth base.
Bring the stew to a gentle boil, then reduce the heat to low and simmer, uncovered, for 20 minutes to build flavor.
Stir in the pulled pork and shredded chicken and simmer for another 15 minutes so the meats soak up the sauce.
Add the frozen corn and lima beans and continue simmering for 20 minutes until the vegetables are tender and the stew has thickened.
Stir occasionally and scrape the bottom of the pot so nothing sticks or scorches.
For a thicker stew, mash some of the lima beans against the side of the pot or simmer a few minutes longer uncovered.
Stir in the apple cider vinegar, which brightens the whole pot, then taste the stew.
Season with salt and black pepper and adjust the barbecue sauce or cayenne to your liking.
Ladle the Brunswick stew into bowls and serve hot with cornbread or crackers on the side.
Chef's tips
- Leftover pulled pork and rotisserie chicken make this come together fast; smoked meat adds the best flavor.
- The stew should be thick and spoon-coating, not soupy, so simmer uncovered until it reduces to that texture.
- Like most stews, it tastes even better the next day after the flavors meld overnight.
Cooking times vary by equipment -- cook to temperature and to taste.
