Brunswick Stew with Chicken and Pork

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 minutes
  • Cook: 50 minutes

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.


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

Nutritional Info *per serving

  • Calories 600
  • Fat 13g
  • Sodium 2770
  • Carbohydrate 90G
  • Fiber 8G
  • Protein 28G
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