Brunswick Stew
When we were researching our trip to the south and the region’s popular recipes, we ran across more than one recipe for Brunswick Stew. To be honest, we were skeptical at first, and weren’t sure how all of the different ingredients would come together. But one morning, we took a leap and made it for lunch. We’re so glad we did. The recipe made more than enough for the entire Ginny’s Team and we had plenty to freeze for later. It may not look the tastiest, but just take a chance on this traditional southern favorite “Get a Husband Brunswick Stew” recipe.
Yield
Conversions
Ingredients
1½
lbs ground pork
1½
lbs ground beef
3
lbs whole cooked chicken
deboned and shredded
3
14.5 oz. cans whole peeled tomatoes
with liquid, chopped
1
tbsp olive oil
1½
cups ketchup
1
cups hickory flavored barbecue sauce
1
green bell pepper
1
cups onion
chopped
2
stalks celery
chopped
3
14.75 oz. cans cream style corn
1
can black eyed peas
1
can garbanzo beans
2
cans chick peas
salt and pepper to taste
hot sauce to taste
Preparation
Heat olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, cooking until evenly browned. Do not drain.
Transfer the pork and beef mixture to a large stock pot and cook over low heat.
Stir in the shredded chicken, tomatoes (with liquid), ketchup and barbecue sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook for two hours, stirring occasionally until thickened.
Stir the cream style corn into the stew mixture. Continue cooking for one hour, or to the desired consistency. Remove the green pepper, chop and return to the stew (or discard).
Nutrition Information
Serving Size
