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Southern American·Main Course

Pork & Chicken Brunswick Stew

A hearty Southern classic adapted for the modern kitchen, replacing traditional game meats with bone-in pork and chicken simmered until tender with corn, lima beans, and potatoes.

Prep

20m

Cook

120m

Total

140m

Serves

8

Method

  1. 01

    Place the sliced bacon in a dry soup pot over medium-high heat. Cook until the fat renders. Move the bacon to the sides of the pot and add the pork chop and chicken thighs. Sear the meats until golden brown on both sides. Remove the pork and chicken from the pot and set aside.

    Step 1
    Watch · 0:22
  2. 02

    In the same pot with the rendered fat and bacon, add the diced onions and a pinch of salt. Sauté for a few minutes until translucent, then stir in the minced garlic and cook for 1 minute longer.

    Step 2
    Watch · 2:18
  3. 03

    Add the diced tomatoes and their juices to the pot, using them to deglaze the bottom. Stir in the garlic powder and black pepper. Return the browned pork chop and chicken thighs to the pot along with any accumulated juices.

    Step 3
    Watch · 2:38
  4. 04

    Pour in the water (or chicken broth) until the meat is submerged. Bring to a boil, then reduce heat to medium-low and maintain a gentle simmer. Cover and cook for about 1.5 hours, or until the meat is falling off the bone.

    Step 4
    Watch · 3:18
  5. 05

    Remove the meat from the pot and let it cool slightly. Shred the meat, discarding the bones and skin, then return the shredded meat to the pot. Stir in the corn, lima beans, okra, red bell pepper, and cubed potatoes.

    Step 5
    Watch · 3:52
  6. 06

    Season with more salt, cayenne pepper, brown sugar, and Worcestershire sauce. Simmer for another 30 minutes until the potatoes are tender and the stew has thickened. Stir in the cider vinegar and adjust salt to taste. Serve hot topped with sliced green onions.

    Step 6
    Watch · 5:42

From Chef John

  • “You are after all the Hugh Laurie of your Brunswick Stew's Glory.”
  • “The pork and chicken thighs in this recipe are the answer to a question you never thought you'd ask: how do we substitute for squirrel meat?”
  • “If you share this recipe I'd probably leave that part out.”