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Southern Brunswick Stew with Pulled Pork and Chicken

Southern Brunswick stew with pulled pork and chicken simmers in a tomato and barbecue sauce broth until thick, with tender potatoes, lima beans, and corn. The Dutch oven method builds a hearty stew and finishes at 165°F.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Southern
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1.5 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 4 cup low-sodium chicken broth
  • 1 can (28 oz) crushed tomatoes
  • 1 cup barbecue sauce
  • 0.25 cup ketchup
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper
  • 2 cup lima beans frozen
  • 2 cup corn frozen
  • 1 lb pulled pork cooked and shredded
  • 1 lb chicken cooked and shredded

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven over medium heat, then add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add the potatoes, chicken broth, crushed tomatoes, barbecue sauce, ketchup, Worcestershire sauce, salt, black pepper, and cayenne pepper; stir.
  4. Bring the mixture to a boil over medium-high heat.
  5. Reduce the heat to maintain a gentle simmer and partially cover.
  6. Cook for 15 to 20 minutes, stirring occasionally, until the potatoes are beginning to soften.
  7. Stir in the lima beans, corn, pulled pork, and chicken.
  8. Bring the stew back to a gentle simmer.
  9. Simmer uncovered for 20 to 25 minutes, stirring often, until the potatoes are tender, the stew has thickened, and it reaches 165°F.

Notes

For the thickest stew, keep it uncovered during the final simmer and stir often. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a gluten-free version, use gluten-free barbecue sauce and Worcestershire sauce.