Multiple states claim to be home to this stew, but the Brunswick Stew remains an undisputed Southern staple.
Brunswick Stew
Makes 6 servings
Ingredients
- 1 (28-ounce) can diced tomatoes
- 2 (15-ounce) cans tomato sauce
- 2 cups barbecue sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon vegetable oil
- 1 cup diced white onion
- 3 cups chicken broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 2 medium Yukon gold potatoes, peeled and medium diced
- 2 cups frozen lima beans, thawed
- 2 cups frozen corn, thawed
- 2 cups frozen cut okra, thawed
- 12 ounces smoked pulled pork, without sauce
- Cornbread muffins, to serve
Instructions
- In a medium bowl, combine diced tomatoes, tomato sauce, barbecue sauce, and Worcestershire.
- In a large pot, heat oil over medium-high heat. Add onion, and cook, stirring frequently, until tender, about 5 minutes. Reduce heat to medium-low, and stir in chicken broth, vinegar, salt, paprika, pepper, and tomato sauce mixture, stirring to combine. Add potatoes, and cook until potatoes are almost tender, about 20 minutes. Stir in lima beans, corn, and okra; cook, stirring occasionally, until vegetables are tender, about 20 minutes more. Reduce heat to low, add pork, and cook for about 10 minutes. Serve with cornbread.
