Traditional Brunswick Stew with Chicken and Pork

Traditional Brunswick stew is a thick, slow-simmered stew associated with the American South, especially Virginia and Georgia, where regional and family versions vary. This version combines chicken and pork with tomatoes, lima beans, corn, and potatoes; a gentle simmer lets the meat and vegetables make a hearty, spoonable meal.

Ingredients

1½ lb (680 g) bone-in, skin-on chicken thighs
1 lb (450 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
6 cups (1.4 L) low-sodium chicken broth, divided
1 tbsp (15 ml) vegetable oil
1 medium yellow onion, about 1 cup (150 g), finely chopped
2 garlic cloves, minced
1 can (28 oz/794 g) crushed tomatoes
2 medium russet potatoes, about 12 oz (340 g), peeled and cut into ½-inch (1.25 cm) cubes
2 cups (300 g) frozen lima beans
2 cups (300 g) frozen corn kernels
½ cup (120 ml) barbecue sauce
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 g) kosher salt, plus more to taste
½ tsp black pepper
¼ tsp cayenne pepper, or to taste
1 bay leaf
1 tbsp (15 ml) apple cider vinegar, plus more to taste

Instructions

Prepare the ingredients: chop the onion and potatoes, mince the garlic, and cut the pork into pieces. Keep raw poultry and pork separate from ready-to-eat foods, and wash hands, utensils, and cutting boards after handling them.
Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the pork in a single layer, working in batches if needed, and brown it for about 5 minutes, turning to color several sides. Transfer the pork to a plate. It need not be cooked through yet.
Add the onion to the pot and cook for 4 minutes, stirring and scraping up browned bits. Add the garlic and cook for 30 seconds. Return the pork to the pot and add 4 cups (950 ml) broth, crushed tomatoes, salt, black pepper, cayenne, and bay leaf. Bring to a boil, then lower the heat until the stew simmers gently. Cover partially and cook for 45 minutes, stirring occasionally.
Add the chicken thighs and potatoes. Pour in enough of the remaining broth to keep the ingredients mostly submerged, reserving some if you prefer a thicker stew. Return to a gentle simmer, partially cover, and cook for 30–35 minutes, until the potatoes are tender and the chicken is cooked through. Check the thickest part of each thigh with a food thermometer; USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. Avoid touching the bone with the thermometer probe.
Transfer the chicken to a plate and let it cool just enough to handle. Remove and discard the skin and bones, then shred or chop the meat into bite-size pieces. Skim excess fat from the stew if desired. Return the chicken to the pot.
Stir in the lima beans, corn, barbecue sauce, and Worcestershire sauce. Simmer uncovered for 20–25 minutes, stirring often so the potatoes do not stick or break down too much. For a thicker texture, mash a few potato pieces against the side of the pot and stir them in. Add broth a little at a time if it becomes thicker than you like.
Remove the bay leaf and stir in the vinegar. Taste and adjust the salt, pepper, cayenne, barbecue sauce, or vinegar. Rest the stew off the heat for 5 minutes before serving; it will thicken slightly as it stands.

Tips

Keep the simmer gentle. A rolling boil can make the chicken tough and break the potatoes into mush. Stir from the bottom every few minutes once the stew thickens.
Use cooked meat if convenient. Shredded leftover roast pork or cooked chicken can replace the raw meat. Skip the initial meat-cooking steps, add the cooked meat with the beans and corn, and simmer until piping hot; leftovers must reach 165°F (74°C).
Adjust thickness carefully. Brunswick stew should be thick but still spoonable. Add broth in small amounts to loosen it; simmer uncovered longer if it is too thin. Frozen vegetables can go straight into the pot without thawing.
Balance the sweetness. Barbecue sauce varies in sweetness and tang. Start with the stated amount, then adjust with vinegar, black pepper, or a little more sauce at the end rather than adding extra sugar.

Serving Suggestions

Serve the stew hot in bowls, with cornbread, biscuits, or saltine crackers for dipping. A simple green salad or sliced cabbage slaw adds a crisp contrast. For a casual meal, offer hot sauce, extra vinegar, and chopped scallions at the table so everyone can season a serving to taste.

Variations

Brunswick stew has regional and household variations, so the mix of meats and vegetables is not fixed. Use all chicken or all pork if that is what you have; the result will be less layered in flavor but still satisfying. Smoked pulled pork can add a pronounced smoky note, while leftover cooked chicken makes the stew quicker. If lima beans are unavailable, use butter beans or frozen green beans; green beans are less creamy and change the traditional texture. Some versions include a little okra, which thickens the broth, or omit potatoes for a looser stew. Add about 1 cup (150 g) sliced okra with the corn and beans if you like it.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large batch among shallow containers so it cools promptly. Keep covered in the refrigerator for 3–4 days, or freeze in airtight portions for up to 3 months for best quality. Thaw frozen stew overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring and adding a splash of broth if needed, until every portion reaches 165°F (74°C). In a microwave, cover loosely, stir partway through, and check the center with a food thermometer. Reheat only the portion you plan to eat.

Frequently Asked Questions

Is Brunswick stew made with chicken or pork?
Both are common in Southern versions, though recipes differ by region and household. This recipe uses chicken thighs and pork shoulder for a mix of tender poultry and rich, slow-cooked pork. You can use just one meat, keeping the total amount close to the recipe’s 2½ lb (1.13 kg).

Can I make Brunswick stew in a slow cooker?
Yes. Brown the pork and soften the onion and garlic on the stovetop for better flavor, then transfer them to the slow cooker with the broth, tomatoes, seasonings, and raw chicken. Cook on low for about 6–7 hours or high for 3–4 hours, until the chicken reaches 165°F (74°C) and the pork is tender. Add potatoes, beans, corn, barbecue sauce, and Worcestershire during the final 1½–2 hours so the vegetables do not overcook; confirm the potatoes are tender.

Can I use canned lima beans or corn?
Yes. Drain and rinse canned vegetables to remove excess packing liquid and salt. Add them during the final 15–20 minutes, just long enough to heat through, since they are already cooked.

Why is my stew too thin?
Simmer it uncovered, stirring frequently, until some liquid evaporates. You can also mash a few potato cubes into the broth. Avoid adding flour or cornstarch unless necessary, as the potatoes and beans naturally help thicken the stew.

Can I make it ahead?
Yes. The flavor often becomes more cohesive after a night in the refrigerator. Cool and refrigerate it within 2 hours, then reheat to 165°F (74°C) before serving. If it thickens overnight, stir in broth while reheating.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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