Brunswick stew with chicken and pork
80 min · 44 g protein · 388 cals / serving
The thick, smoky-sweet stew served beside the pulled pork at every Georgia and Virginia barbecue joint: shredded chicken and pork simmered in a tangy tomato-barbecue broth with sweet corn and butter beans until it is spoonable and rich. A dash of vinegar and hot sauce keeps it bright.
Ingredients
- 4 cups chicken broth, low-sodium
- 1 lb 2 oz chicken breast
- 14 oz pork tenderloin pork loin fillet, raw, trimmed, in 3 pieces
- 2 tsp canola oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tsp paprika, smoked if you have it
- 1 can (28 oz) canned crushed tomatoes
- 1/4 cup barbecue sauce, your favorite
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1/2 tsp black pepper
- 2 cups frozen corn
- 2 cups frozen baby lima (butter) beans lima beans
- 2 tsp hot sauce, or to taste
To serve
- 3 green onions, sliced
Steps
- Bring the broth to a simmer in a large pot, add the chicken and pork, cover and poach gently 18–22 minutes, until the chicken reaches 165°F and the pork 145°F. Lift the meat out, keeping the broth, and shred it with two forks.
- Pour the broth into a bowl. In the same pot, heat the oil over medium heat and cook the onion 7–8 minutes until soft and golden at the edges, then add the garlic and paprika for 1 minute.
- Add the reserved broth, tomatoes, barbecue sauce, vinegar, Worcestershire, pepper and the shredded meat. Simmer, partly covered, 20 minutes, stirring now and then.
- Add the corn and lima beans and simmer 15 minutes more, until the beans are tender and the stew is thick enough to mound on a spoon. Mash a few beans against the pot if you like it thicker.
- Season with hot sauce and salt, and serve in bowls scattered with green onion.
Good to know
Can I use leftover smoked meat?
That is the barbecue-joint way. Stir in about 1 2/3 lb of shredded smoked chicken or pulled pork in step 3 and skip the poaching; it adds real smoke.
Which barbecue sauce?
A tomato-based, tangy sauce suits it best. The sauce is a seasoning here, so a little goes a long way; add more vinegar if yours is very sweet.
Does it freeze?
Very well, up to 3 months. Like most stews it tastes even better the next day.
Per
- Calories
- 74
- Protein
- (46%)
- 8 g
- Fat
- (16%)
- 1 g
- Carbohydrates
- (39%)
- 8 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 226 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2327 kcal goes into the pot and 3742 g of ingredients comes out as about 3150 g of food: 74 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.