If you’re craving a hearty, soul-warming meal that’s bursting with flavor and perfect for gathering around the table, you’ve got to try this Best Ever Brunswick Pork and Chicken Stew Recipe. I absolutely love this stew because it combines tender pulled pork and juicy chicken with sweet corn, lima beans, and a tangy, spicy broth that’s just irresistible. Whether you’re new to Brunswick stew or looking for a killer version to add to your recipe box, stick with me—I’m sharing all my best tips to help you nail it every time!
Why You’ll Love This Recipe
- Quick and Easy: Using pre-cooked pork and chicken means this stew comes together fast without sacrificing flavor.
- Perfect Balance of Sweet and Spicy: The barbecue sauce, hot sauce, and brown sugar create a rich, complex flavor that everyone raves about.
- Hearty and Healthy: Packed with protein, fiber, and veggies, it’s a filling meal that feels good to eat.
- Comfort Food with a Twist: This isn’t your everyday stew—it’s a delicious Southern classic with a smoky, tangy kick.
Ingredients You’ll Need
Let’s talk ingredients. What makes the Best Ever Brunswick Pork and Chicken Stew Recipe sing is a balance of fresh veggies, savory meats, and bold seasonings. You’ll find it’s easy to shop for this dish, and I’m sharing some of my favorite ways to pick the best versions of each ingredient below.
- Canola Oil: I like canola for its neutral flavor and high smoke point, perfect for sautéing onions without overpowering the dish.
- Onion: Finely chopped for a melt-in-your-mouth sweetness that forms the stew’s flavor base.
- Garlic: Fresh minced garlic brings in that warm, aromatic note that you can’t skip.
- Low Sodium Chicken Broth: Using low sodium lets you control the seasoning better without it getting too salty.
- Tomato Paste: The secret umami booster here—mix it with a little broth before adding to avoid clumps.
- Fire Roasted Diced Tomatoes: Adds smoky depth and chunky texture that’s just perfect in this stew.
- Frozen Corn: Sweetness and pop of texture—no need to thaw, just toss it in frozen.
- Frozen Lima Beans: Creamy and tender, they soak up all the delicious flavors beautifully.
- Barbecue Sauce: I swear by a medium-sweet variety here—it’s the heart of that signature Brunswick taste.
- Brown Sugar: Balances out the acidity and spices with a touch of sweetness.
- Worcestershire Sauce: Adds a savory kick and complexity you won’t want to miss.
- Hot Sauce: Just enough heat to keep things interesting without overwhelming the palate.
- Fresh Ground Black Pepper: For a gentle spice that complements the other flavors.
- Crushed Red Pepper and Cayenne Pepper: Adds layers of heat—adjust according to your spice tolerance!
- Pulled Smoked Pork: The star protein, offering smoky richness. I prefer using leftover smoked pork shoulder for that authentic flavor.
- Cooked Diced Chicken: Smoked or roasted works great; either adds a hearty texture and balances the pork.
Variations
One of the things I enjoy most about the Best Ever Brunswick Pork and Chicken Stew Recipe is how easy it is to tweak to your tastes or what you have on hand. Don’t hesitate to make it your own—you’ll find some little swaps can totally change the vibe without losing that classic Brunswick essence.
- Vegetarian Version: Skip the pork and chicken altogether and add hearty mushrooms or smoked tofu—I tried this for a friend once, and it was surprisingly satisfying!
- Spice Level Adjustment: I love extra heat, so I toss in more cayenne, but if you prefer mild, just reduce the hot sauce and peppers.
- Meat Swap: If you don’t have pulled pork, pulled beef or even leftover turkey work great—just make sure they’re cooked and shredded.
- Seasonal Veggies: During summer, I sometimes add fresh green beans or okra for a little extra garden freshness.
How to Make Best Ever Brunswick Pork and Chicken Stew Recipe
Step 1: Build Your Flavor Base with Onions and Garlic
Start by heating canola oil over medium heat in a dutch oven or a heavy stockpot. Toss in the finely chopped onions and cook them gently until they turn soft and translucent—this usually takes about 5 to 6 minutes. Trust me, don’t rush this part because those onions set the tone for the whole stew. Once tender, reduce your heat and add in the minced garlic. Stir constantly for about 1 minute—you want the garlic to be fragrant but not browned or bitter.
Step 2: Add Your Tomato Paste and Liquids
Here’s a key trick: mix your tomato paste with a quarter cup of chicken broth before adding it to the pot. This ensures smooth incorporation without clumps sticking to the bottom. Pour the rest of the chicken broth, fire roasted tomatoes, frozen corn, and lima beans right in next. Crank your heat up just enough to bring the stew to a gentle boil. This step gets all those flavors mingling and starting to marry.
Step 3: Stir in the Seasonings and Simmer
Add barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, black pepper, crushed red pepper, and cayenne to the mix. Give everything a good stir, then reduce your heat to let it simmer slowly for 15 minutes. This simmering lets the flavors deepen beautifully, and the veggies soften just right without turning mushy.
Step 4: Fold in the Pulled Pork and Chicken
Finally, stir in your pulled smoked pork and diced cooked chicken. Let the stew simmer for another 5 minutes so the meats get nice and warm and soak up the saucy goodness. At this point, taste your stew and add salt or extra pepper if you think it needs a little boost. When you’re happy, ladle into bowls and drizzle a little more barbecue sauce on top for that irresistible finishing touch.
Pro Tips for Making Best Ever Brunswick Pork and Chicken Stew Recipe
- Use Leftover Smoked Meats: I discovered that using pulled smoked pork and smoked chicken adds an unbeatable depth of flavor that you just can’t replicate with raw meat.
- Don’t Rush the Simmer: Allowing the stew to gently simmer lets all those flavors marry and the veggies soften perfectly without getting mushy.
- Balance Your Heat: Start with less cayenne pepper—you can always add more later once you taste the stew, so you don’t accidentally overpower it.
- Tomato Paste Trick: Mixing tomato paste with broth before adding prevents clumping and helps disperse that rich tomato flavor evenly.
How to Serve Best Ever Brunswick Pork and Chicken Stew Recipe
Garnishes
I love topping this stew with a sprinkle of fresh chopped parsley or green onions—they add a burst of color and a fresh contrast to the rich stew. A little extra drizzle of barbecue sauce right before serving amps up the tang and sweetness, which my family totally goes crazy for.
Side Dishes
This stew pairs beautifully with warm cornbread or a crusty loaf of bread to soak up every last drop. I also sometimes serve it alongside collard greens or a simple green salad to add some freshness and crunch to the meal.
Creative Ways to Present
For special occasions, I like to serve this stew in hollowed-out bread bowls—that always gets compliments and makes for a cozy presentation. Another fun idea I tried was layering the stew in small mason jars for an informal gathering; it’s both charming and practical!
Make Ahead and Storage
Storing Leftovers
Once cooled, I store the stew in an airtight container in the fridge—it keeps beautifully for about 3 to 4 days. I like to portion it out into single servings so I can heat up just what I need, which helps it reheat evenly.
Freezing
This stew freezes really well! I recommend freezing it in freezer-safe containers or heavy-duty freezer bags. To avoid freezer burn, removing as much air as possible is key. When you thaw it, I do it overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally so it warms evenly and doesn’t stick. If it feels too thick, just add a splash of chicken broth or water to loosen it back up. You can also microwave in short bursts—stirring between—to avoid hot spots.
FAQs
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Can I make the Best Ever Brunswick Pork and Chicken Stew Recipe in a slow cooker?
Absolutely! You can brown the onions and garlic first, then add all ingredients into your slow cooker. Cook on low for 4-6 hours or until veggies are tender and flavors meld. Just add the pulled pork and chicken towards the last 30 minutes to keep them from drying out.
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What if I don’t have smoked pork or chicken?
No worries! You can use roasted or grilled pork and chicken—just make sure they’re shredded or diced. If you want to add a smoky flavor, a dash of smoked paprika or liquid smoke can do the trick.
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Can I use fresh lima beans instead of frozen?
You sure can, but fresh lima beans will take longer to cook through and soften. If using fresh, I recommend simmering the stew a bit longer until they reach the desired tenderness.
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Is this stew spicy?
This recipe has a gentle heat thanks to the cayenne and hot sauce, but you can easily adjust it to your liking—tone down the peppers for mild or add extra if you like it spicy.
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How long does the stew keep in the fridge?
Stored in an airtight container, it should stay fresh for 3 to 4 days. Always smell and check for any signs of spoilage before reheating, just to be safe.
Final Thoughts
When I first tried this Best Ever Brunswick Pork and Chicken Stew Recipe, it quickly became a family favorite that I return to again and again. It’s got that perfect blend of smoky, sweet, tangy, and spicy flavors that just hug you from the inside out. I love how easily you can make it with cooked meats but end up with something that tastes like you put hours into it. If you’re looking for a stew that’s comforting, delicious, and just plain satisfying, trust me—you want to give this a try. I’m excited for you to enjoy it as much as we do!
Print
Best Ever Brunswick Pork and Chicken Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Southern American
Description
A hearty and flavorful Brunswick Stew made with pulled smoked pork, roasted chicken, lima beans, corn, and fire-roasted tomatoes simmered in a tangy, sweet broth with barbecue sauce and a blend of spices. This comforting stew is perfect for an easy weeknight meal and comes together quickly using already cooked meats.
Ingredients
Vegetables and Aromatics
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounce) fire roasted diced tomatoes
- 1 ½ cups frozen corn
- 1 ½ cups frozen lima beans
Liquids and Sauces
- 1 ½ tablespoons canola oil
- 2 ¼ cups low sodium chicken broth
- 2 tablespoons tomato paste
- ¾ cup barbecue sauce, plus more for drizzling
- 1 tablespoon Worcestershire sauce
Spices and Seasonings
- 2 tablespoons brown sugar
- 1 ½ teaspoons hot sauce
- ¼ teaspoon fresh ground black pepper
- ⅛ teaspoon crushed red pepper
- 1-2 pinches cayenne pepper
Meats
- 2 ½ cups pulled smoked pork
- 1 ½ cups cooked diced chicken breast or chicken thighs (smoked or roasted)
Instructions
- Sauté Aromatics: Heat the canola oil over medium heat in a dutch oven or heavy stock pot. Add the finely chopped onion and cook until tender, about 5-6 minutes. Reduce heat and add the minced garlic; cook for 1 minute while stirring constantly to avoid burning.
- Prepare Broth Mixture: In a small bowl, stir the tomato paste with ¼ cup of the chicken broth until combined, then pour it into the pot. Add the remaining chicken broth, fire roasted diced tomatoes, frozen corn, frozen lima beans, barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, ground black pepper, crushed red pepper, and cayenne pepper to the pot. Increase heat to medium-high and bring to a low boil.
- Simmer Stew: Once boiling, reduce heat and let the stew simmer gently for 15 minutes to allow the flavors to meld and vegetables to cook through.
- Add Meats and Finish: Stir in the pulled smoked pork and cooked diced chicken. Continue to simmer for an additional 5 minutes to heat the meats thoroughly. Taste and adjust seasoning with salt and extra pepper if desired.
- Serve: Ladle the stew into bowls and drizzle with additional barbecue sauce if preferred. Serve hot and enjoy.
Notes
- This recipe uses already cooked meats which significantly reduces prep and cook time.
- The combination of smoked pork and roasted chicken provides a rich depth of flavor.
- Adjust the hot sauce and cayenne peppers according to your preferred spice level.
- Low sodium chicken broth helps control the sodium content but seasoning can be adjusted at the end.
- Serve with crusty bread or cornbread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 347 kcal
- Sugar: 18 g
- Sodium: 1430 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.02 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 58 mg
