Traditional Brunswick Stew

Brunswick Stew is a classic Southern dish with deep roots in Southern American cuisine, often associated with Georgia and Virginia. This hearty stew is traditionally made with a combination of meats, including chicken and pork, and is slow-cooked to perfection with a rich blend of vegetables like corn, lima beans, and tomatoes. The flavor profile is slightly sweet with a hint of smokiness, making it a perfect comfort food for cooler weather. Over the years, the recipe has evolved, with some versions including game meats like rabbit or squirrel. However, this recipe stays true to its more accessible and widely-loved chicken and pork combination, ensuring a stew that’s both flavorful and easy to prepare.

Ingredients:

• 1 lb chicken thighs, boneless and skinless
• 1 lb pork shoulder, trimmed and cut into small cubes
• 4 cups chicken broth
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 cups canned crushed tomatoes
• 2 cups fresh or frozen corn kernels
• 2 cups fresh or frozen lima beans
• 1 cup diced potatoes
• 1/2 cup barbecue sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Sear the Meats: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and pork shoulder cubes, searing them on all sides until browned. Remove the meats from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onions become translucent and fragrant.
3. Add the Vegetables: Stir in the crushed tomatoes, corn kernels, lima beans, and diced potatoes. Cook for about 5 minutes, allowing the flavors to meld.
4. Simmer the Stew: Return the seared chicken and pork to the pot. Pour in the chicken broth, barbecue sauce, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, and cayenne pepper (if using). Stir everything together, ensuring the meat and vegetables are well-coated with the liquid.
5. Slow Cook: Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 1.5 to 2 hours, stirring occasionally. The stew is ready when the meat is tender and the flavors have developed.
6. Shred the Chicken: Once the chicken is fully cooked and tender, remove it from the pot and shred it using two forks. Return the shredded chicken to the stew and stir to combine.
7. Season and Serve: Taste the stew and adjust seasoning with salt and pepper as needed. Serve hot, preferably with a side of cornbread or over a bed of white rice.

This traditional Brunswick Stew is perfect for a cozy meal and makes excellent leftovers as the flavors continue to deepen over time. Enjoy!