Brunswick Stew


1 whole chicken, giblets removed and trimmed of excess fat
1 lb barbecued pulled pork
1 lb frozen baby lima beans
1 lb frozen corn
4 medium red potatoes, diced
1 8oz can tomato sauce
2 4oz cans tomato paste
1/2 stick butter
1/4 cup apple cider vinegar
1/4 cup hot sauce, to taste
1/4 cup ketchup
2 tbsp brown sugar
1 tbsp worcestershire sauce
1 tsp salt
1 tsp pepper


Prep chicken by removing giblets and excess fat. Place chicken in a large stock pot covered with water about 6 inches over the chicken. Bring chicken to a boil and reduce heat to medium. Cook chicken for one hour. Remove chicken from pot and set aside to cool when done.

Place the frozen lima beans and corn in a colander and rinse to thaw, then add to the pot. Add the potatoes, beans and corn to the pot and add enough water that the vegetables are covered by 2 inches. Cook on medium and stir often, until the veggies are tender and cooked through.

Pull chicken meat from bones and discard bones and skin. Shred chicken into small chunks.

Once veggies are done, remove excess liquid so that the vegetables are just barely covered by water. Add the tomato sauce, tomato paste, butter, apple cider vinegar, hot sauce, ketchup, brown sugar, worcestershire, pepper, and salt. Stir well and then add the shredded chicken, pulled pork and bring to a simmer on medium. Stir often until warm and ready to serve. Add chicken stock if stew is getting too dry.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s