Made with tasty smoked pork, vegetables, and a flavorful barbecue broth, this classic southern dish is a comfort meal that warms the soul on a crisp autumn day.
You can substitute pork for chicken if you prefer. Either way, the result promises to be hearty and delicious. The best part? This is a one-pot meal so you can count on an easy cleanup.
What is Brunswick Stew?
This recipe is named after the town it originated in but there’s some debate as to where that actually was. Both Brunswick County, Virginia, and Brunswick, Georgia claim to be home to this delicious stew.
The two towns have been fighting over which one is the true hometown of Brunswick Stew for years, but the Glynn County Commission determined it was indeed Brunswick, Georgia.
Ingredients You’ll Need
- pulled pork
- corn kernels
- cooked white beans
- butter
- olive oil
- garlic
- onion
- diced tomatoes
- chicken broth
- barbecue sauce
- Worcestershire sauce
- brown sugar
- cayenne pepper
- salt and pepper
How to Make Brunswick Stew
- Place a large Dutch oven over medium-high heat and melt the butter. Once melted, add the garlic and onions, and sauté until softened (about 5 minutes).
- Add the remainder of the ingredients, except for the salt and pepper, and stir.
- Once the stew begins to boil, reduce heat to a simmer (medium-low heat) and allow it to cook for 90 minutes. Stir occasionally. Add salt and pepper at the end and taste it. Add more if desired.
Is Brunswick Stew Southern?
There are many variations of this southern delicacy. It’s known as a hunter’s stew and can vary with different meat or vegetable choices.
Is Brunswick Stew Made From Hog Head?
The original recipe includes a whole hog’s head. Of course, locals would use whatever ingredients they had available to make this recipe. The idea was to find original ways of making the best of what they had. Today, this stew can be made with chicken, but you will need to add more spices and vinegar to recreate the unique hog’s head flavor.
Brunswick Stew Recipe
Ingredients
- 1 1/2 pounds pulled pork
- 1 cup corn kernels
- 1 cup cooked white beans
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 onion finely chopped
- 2 cups diced tomatoes
- 1 quart chicken broth
- 1-1/2 cups barbecue sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
Instructions
- Place a large Dutch oven over medium-high heat and melt the butter. Once melted, add the garlic and onions, and sauté until softened (about 5 minutes).
- Add the remainder of the ingredients, except for the salt and pepper, and stir.
- Once the stew begins to boil, reduce heat to a simmer (medium-low heat) and allow it to cook for 90 minutes. Stir occasionally. Add salt and pepper at the end and taste it. Add more if desired.
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