You are here: Home » Recipes » Brunswick Stew with Chicken and Pork Brunswick Stew with Chicken and Pork Recipe by Relish Yield 8 servings Prep 15 minutes Cook 50 minutes Leftover barbecue and chicken enrich this classic Southern stew. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail 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. Ingredients 4 medium russet potatoes, peeled and chopped (4 cups)8 cups lower-sodium chicken broth2 cups chopped cooked chicken3 cups shredded or pulled pork1 large onion, chopped1 (28-ounce) can diced tomatoes4 (14-ounce) cans corn (2 cream-style and 2 niblet-style, drained)1/4 cup Worcestershire sauce1 tablespoon butter1 cup ketchup Freshly ground black pepper Instructions Combine potatoes and broth in a Dutch oven or stockpot. Bring to a boil, reduce heat and simmer 20 to 30 minutes. Add remaining ingredients. Cook 20 minutes.