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.
lbs ground pork
lbs ground beef
lbs whole cooked chicken
deboned and shredded
14.5 oz. cans whole peeled tomatoes
with liquid, chopped
tbsp olive oil
cups hickory flavored barbecue sauce
green bell pepper
14.75 oz. cans cream style corn
can black eyed peas
can garbanzo beans
cans chick peas
salt and pepper to taste
hot sauce to taste
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).