Brunswick Stew with Chicken and Pork

  • Yield 8 servings
  • Prep 15 minutes
  • Cook 50 minutes

Leftover barbecue and chicken enrich this classic Southern stew.

Mark Boughton Photography / styling: Teresa Blackburn

This recipe is adapted from a recipe by Vicki Ownby, a certified Kansas City Barbeque Society master judge from Sevierville, Tenn. Vicki uses leftover barbecue in this dish. We found it perfect with leftover Kalua Pork and rotisserie chicken.


4 medium russet potatoes, peeled and chopped (4 cups)
8 cups lower-sodium chicken broth
2 cups chopped cooked chicken
3 cups shredded or pulled pork
1 large onion, chopped
1 (28-ounce) can diced tomatoes
4 (14-ounce) cans corn (2 cream-style and 2 niblet-style, drained)
1/4 cup Worcestershire sauce
1 tablespoon butter
1 cup ketchup
Freshly ground black pepper


  1. Combine potatoes and broth in a Dutch oven or stockpot. Bring to a boil, reduce heat and simmer 20 to 30 minutes.
  2. Add remaining ingredients. Cook 20 minutes.



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