Brunswick Chicken and Pork Stew
Brunswick Stew
- 4 oz. Salt Pork, diced
- 2-3 lbs. shredded chicken parts
- 8 cups water
- 3 russet potatoes, diced
- 3 small or 2 large Vidalia onions, chopped
- 2 large Garlic cloves, minced
- 28 oz. peeled Roma tomatoes, chopped
- 2 cups corn kernals (can use two cans of whole corn)
- 16 oz. Lima beans, (frozen is okay)
- 2 Tbsp. Worcestershire sauce
- 1 tsp. applewood smoked salt
- ½ tsp black pepper
- ¼ tsp. cayenne
- 1 tsp. thyme, crumbled
- 1 tsp. sugar
- 1 8-oz. can tomato paste
- ½ cup Hickory Barbeque sauce
- 1 Tbsp. A1 Sauce
- ½ cup White Vinegar
- In a large pot over high heat, combine the salt pork, chicken pieces and water and bring to a boil. Reduce heat to low and simmer for 45 minutes, or until chicken is tender. Remove Chicken and let cool. When cooled, remove meat and discard skin and bones. Shred chicken and return to the pot of soup.
- Add potatoes, onions, garlic, tomatoes, corn, lima beans, Worcestershire sauce, salt, pepper, cayenne, thyme, sugar, tomato paste, barbeque sauce, A1, and vinegar.
- Stir well, Simmer on medium heat at least one hour. Alternatively, place in slow cooker and cook on low 4-6 hours. May add Liquid Smoke or gravy starter if desired for smoky flavor and to thicken the stew. Stir occasionally.
- Serve with Skillet Cornbread and Enjoy!
