Southern
Brunswick Stew with Smoked Pork, Chicken, and Lima Beans
This version keeps Brunswick stew in its barbecue-camp lane, using smoked pork, chicken, tomatoes, corn, and lima beans in a thick, tangy base with just enough barbecue sauce and vinegar to wake it up. It is hearty, smoky, and practical in the best Southern way.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbHigh VeggiesMake AheadMeal Prep FriendlyComfort Food
At a Glance
- Time
- 1 hr 15 mins
- Serves
- 8
- Cost
- Medium
- Cuisine
- Southern
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the butter or olive oil in a Dutch oven over medium heat and cook the onion until softened and lightly golden. Add the garlic and cook for about 30 seconds, then add the potatoes, tomatoes, and stock and bring to a simmer.
- Cook for about 15 minutes until the potatoes are almost tender. Add the smoked pork, chicken, lima beans, corn, barbecue sauce, Worcestershire, vinegar, and crushed red pepper.
- Simmer uncovered for 25 to 30 minutes, stirring occasionally, until the vegetables are tender and the stew thickens enough to mound slightly on a spoon. If you want it even thicker, mash some of the potatoes and beans into the liquid.
- Taste and season with salt, black pepper, and another splash of vinegar if it needs more lift.
- Serve hot with cornbread or crackers. Leftovers are excellent because the smoke and vinegar continue to settle into the pot overnight.
Adaptations
Easy Swap- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free if you use a gluten-free barbecue sauce and Worcestershire. Use olive oil instead of butter and the stew is dairy-free.