Brunswick Stew is a classic southern dish full of delicious smoked pork, veggies, and a savory barbecue broth. It’s the perfect way to warm up on a chilly fall day, or just when you’re craving a taste of the south!
4 Tablespoon butter 3 cloves garlic, minced 1 large yellow onion, finely chopped 1 (15 oz) can fire roasted tomatoes (undrained) 4 cups chicken stock 1 1/2 cups barbecue sauce (I used Sweet Baby Ray's) 2 Tablespoon Worcestershire sauce 1 Tablespoon brown sugar 1/4 teaspoon cayenne pepper 1 1/2 pounds smoked pulled pork (or chicken) 8 oz. frozen corn 8 oz. frozen lima beans Salt and pepper to taste
Melt butter in a large Dutch oven over medium-high heat. Once melted, add the garlic and onions and saute until soft, about 5 minutes.
Stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire, brown sugar, cayenne, smoked pork, lima beans, corn and salt and pepper.
Bring the mixture to a boil, then reduce to a simmer and cook over medium-low heat for 1 1/2 hours, stirring occasionally.
Calories: 342 kcal | Carbohydrates: 37 g | Protein: 24 g | Fat: 11 g | Saturated Fat: 5 g | Cholesterol: 66 mg | Sodium: 776 mg | Potassium: 727 mg | Fiber: 2 g | Sugar: 18 g | Vitamin A: 470 IU | Vitamin C: 6.3 mg | Calcium: 54 mg | Iron: 2.2 mg