Brunswick Stew with Chicken and Pork

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Updated: 8/14/2020

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 (11)

  • 4 medium russet potatoes, peeled and chopped (4 cups)
  • 8 cup lower-sodium chicken broth
  • 2 cup chopped cooked chicken
  • 3 cup 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

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.

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Ingredients (7)

  • 9 oz. Zacapa No. 23 Rum
  • 6 oz. Orange Juice
  • 6 oz. Pineapple Juice
  • 6 oz. Grapefruit Juice
  • 3 oz. Cherry Juice
  • Cherry Garnish
  • Orange Wedge Garnish
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