Monday, February 2, 2015

Brunswick Stew

· 2 boneless, skinless chicken breasts; cooked and chopped
· 1 (3-pound) Boston Butt pork roast, cooked and chopped
· 3 (14.5 cans) diced tomatoes
· 6 cups frozen whole kernel yellow corn, thawed
· 6 cups frozen butter beans, thawed
· 2 medium onions, chopped
· 4 cups chicken broth
· 3 cups ketchup
· ½ cup white vinegar
· ½ cup Worcestershire sauce
· ¼ cup firmly packed brown sugar
· 1 tablespoon salt
· 1 tablespoon pepper
· 1 tablespoon hot sauce

In a large 6-quart Dutch oven, add and stir together all ingredients. Cook on low for 2 ½ to 3 hours, stirring occasionally.

I love this Brunswick Stew recipe.  I've made another recipe for years for this Southern staple and just recently decided to try another twist.  I wasn't disappointed.   I cooked the chicken and the pork in the slow cooker (separately) the day before I made the stew.  Then just dumped all the ingredients in my Dutch oven.  You could also put this in the slow cooker for 4-6 hours to cook.  Enjoy!  We sure did.

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