Best Brunswick Type Pork Stew Recipes

BRUNSWICK STEW

Steps:

• Rinse the fryer under cold running water.
• Place fryer in large stock pot and cover with water about 6 inches over chicken.
• Bring to a boil, reduce heat to medium and let chicken cook for one hour.
• Remove cooked chicken from pot, set aside to cool.
• Place the frozen baby lima beans and frozen corn in a colander. Rinse well.
• Add the beans and corn to a large stock pot.
• Wash, peel and cut up the potatoes, add to the beans and corn.
• Add enough water to cover the vegetables by about 2 inches.
• Cook over medium heat, stirring often, until vegetables are tender. About one hour.
• While the vegetables cook, pull the chicken meat from the bones. Discard bones and skin.
• Shred chicken into small pieces.
• When vegetables are done, remove any excess liquid, leaving just enough to reach top of vegetables.
• Add tomato sauce.
• Add apple cider vinegar
• Add brown sugar.
• Add black pepper
• Add salt.
• Add butter.
• Add Texas Pete Hot Sauce.
• Add tomato paste.
• Add Worcestershire Sauce.
• Stir well.
• Add chicken to the stew.
• Add pork barbecue to stew.
• Add Ketchup. Stir well.
• Return to stove top and simmer on medium, stirring often, until warm, prior to serving.
• Stock or liquid from vegetables may be added if needed to obtain desired consistency.
• Serve warm and Enjoy!

SOUTHERN BBQ PORK BRUNSWICK STEW

Steps:

• Cut the bacon into a pot and sauté until softened. Add the onion, bell pepper and celery and sauté until tender, about 5 minutes.
• Add stewed tomatoes, bring to a boil, reduce heat and simmer for 10 minutes. Add the chicken broth and potatoes, bring back up to a boil, reduce heat, cover and simmer for 20 minutes.
• To that add the corn, lima beans, barbecued pork, barbecue sauce and hot sauce. Simmer until everything is heated through. Taste and season with salt and pepper as needed.
• Serve with cornbread, a side of coleslaw and some southern iced tea and you have one mighty fine southern meal.

GET A HUSBAND BRUNSWICK STEW

Steps:

• Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
• Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
• Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.

BRUNSWICK STEW

Steps:

• In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
• Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
• Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.

BRUNSWICK STEW (AKA BBQ STEW)

Steps:

• In a large Dutch oven, heat your olive oil over medium heat. Saute the onions, bell pepper, and celery until soft (about 10 minutes). Stir in the garlic and cook another 3-4 minutes.
• Slowly stir in the chicken thighs, brisket, and pulled pork. Pour in the chicken stock, canned tomatoes, corn, ketchup, BBQ sauce, Worcestershire sauce, salt, pepper, and hot sauce.
• Bring the stew to a boil and reduce the heat to a simmer. Place a lid on the pot and simmer, stirring occasionally, for 45 minutes or until thickened to desired consistency.
• Serve warm with crusty bread.

BRUNSWICK STEW

Steps:

• Place the pork chops, chicken and round steak in a large Dutch oven; cover with water. Cover and cook for 1-1/2 hours or until meat is tender. , Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice and place in a separate bowl. Cover and refrigerate overnight. , The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, for 45 minutes. , Add the kernel corn, cream-style corn and reserved meat; heat through. Stir in bread crumbs; season with salt and pepper.

BRUNSWICK TYPE PORK STEW

Steps:

• In a medium sized bowl, add soup, water, and all seasonings; mix well and set aside.
• Heat shortening until hot but not smoking, in a large skillet over medium heat.
• Place onion and pork in skillet,cook until onion is soft and pork is lightly browned.
• Add soup mixture,and stir until combined.
• Then add vegetables, mixing well; turn heat down and let simmer for up to 30 minutes, stirring occasionally.
• Taste and if at this point necessary, add more seasonings.
• Serve over biscuits or potatoes if desired.

BRUNSWICK STEW (PORK STEW, SOUTHERN STYLE)

Steps:

• In a cold stew pot, place your tomato sauce, finely diced canned tomatoes, pork and minced onion and garlic.
• Mash your canned beans (throw out the hunk of pork fat that comes in the can).
• Add the mashed beans to your pot.
• Put the ground pork into the pot, and mash with a fork until everything in the pot is well-mixed and looks 'pureed'.
• Turn on your flame and use a wooden spoon to keep stirring this mixture until the color of the meat changes and it is cooked through.
• (I think I probably cook it this way on the stove top for about 15-20 minutes on medium high heat, stirring so nothing burns onto the bottom.) At this point I transfer the whole lot to my crock pot, but you can continue on with just the stew pot on the stove top.
• Add your spices, cumin, hot pepper flakes, salt, pepper, oregano, and beef bouillon.
• Taste it to see if you have everything in in the proportions you like.
• (I usually end up adding a lil' bit more of each spice to suit our tastes).
• Allow it to simmer a bit, so the spices meld together nicely.
• Give it another taste, add any spices you see fit to suit your tastes.
• I generally add the corn now (We prefer our corn cut off the cob in smaller pieces than whole kernels). Add the vinegar and Worcestershire sauce.
• Be sure to taste-test to see if you need to add more or not.
• Simmer until you are ready to serve.
• If your pork was cooked in the step 5 as instructed, you really just need to add the corn, vinegar and Worcestershire and heat it through.
• But I find it's easy to leave this in a crock-pot to keep it hot.
• When serving, pour some Frank's Red Hot sauce on your own bowl of the stew, (this way you can gauge the heat for each individual eating the stew.) (Optional: You can cook 1-2 chicken breasts in water until they will flake apart -- cut them finely, flake them so they aren't in chunks, and add to your stew).