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Brunswick Stew with Chicken and Pork

Brunswick Stew with Chicken and Pork

Leftover barbecue and chicken enrich this classic Southern stew.

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.

65 min Prep: 15 min Cook: 50 min
Serves: 8 Save

Ingredients (13)

  • 4 Russet Potatoes
  • 8 cup Low Sodium Chicken Broth
  • 2 cup Chopped Cooked Chicken
  • 3 cup Shredded Roast Pork
  • or 3 cup Pulled Pork
  • 1 Onion
  • 28 oz Canned Diced Tomatoes
  • 28 oz Canned Creamed Corn
  • 28 oz Canned Corn
  • ¼ cup Worcestershire Sauce
  • 1 T Butter
  • 1 cup Ketchup
  • 1 tsp Freshly Ground Black Pepper
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Directions

  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.