Brunswick Stew Recipe

Trim and cut

Trim excess fat from the pork shoulder and cut into 1-inch cubes. Cut chicken thighs into 1-inch pieces. Pat meats dry with paper towels and season lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Brown pork

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon neutral oil over medium-high heat until shimmering. Add pork cubes in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes. Remove browned pork to a plate and set aside.

Brown chicken

Add remaining 1 tablespoon oil to the pot if needed. Add chicken pieces and sear until lightly golden, about 4 minutes—they do not need to be cooked through. Remove chicken and set aside with the pork.

Toast ham hock

If using a ham hock, place it in the pot and brown very briefly, 1–2 minutes per side, to release flavor. Remove and set aside with the meats.

Sauté aromatics

Reduce heat to medium. Add diced onion, celery, and carrots to the pot along with 2 tablespoons butter. Cook, stirring occasionally, until vegetables soften and begin to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze

Stir in tomato paste and cook 1 minute. Pour in 1 cup of chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot.

Combine liquids and seasonings

Add the remaining 5 cups chicken broth and 2 cups water to the pot. Stir in crushed canned tomatoes with their juice, ketchup, apple cider vinegar, Worcestershire sauce, hot sauce, brown sugar, bay leaves, thyme, smoked paprika, remaining 1 teaspoon salt, and 3/4 teaspoon black pepper.

Return meats to pot

Return the browned pork, chicken, and ham hock (if used) to the pot. Bring the mixture to a gentle simmer over medium heat.

Simmer

Lower heat to maintain a low simmer, cover partially, and cook for 45 minutes to 1 hour, stirring occasionally, until pork is tender and beginning to shred. If the liquid reduces too quickly, add up to 1/2 cup water as needed.

Add potatoes and beans

Add diced red potatoes, kidney beans, lima (butter) beans, corn, and green beans to the pot. Stir to combine and simmer, uncovered, for 20–25 minutes, or until potatoes are tender and vegetables are cooked through.

Shred meats and adjust texture

Remove the ham hock (if used) and shred any meat from it, discarding bone and cartilage, then return shredded meat to the pot. Remove about 2 cups of the stew solids and liquid to a bowl; using two forks or a coarse masher, roughly mash the mixture to thicken the stew, then stir it back into the pot. Alternatively, use an immersion blender and pulse briefly—do not puree; keep some texture.

Final simmer and taste

Simmer an additional 5–10 minutes to marry flavors. Taste and adjust seasoning with additional salt, pepper, hot sauce, or a teaspoon more brown sugar or vinegar as desired.

Finish with butter and herbs

Stir in 2 tablespoons butter and the chopped fresh parsley. If using, stir in 1 teaspoon fresh lemon juice to brighten flavors.

Serve

Ladle the Brunswick stew into bowls while hot. Serve with crusty bread or cornbread and offer extra hot sauce at the table.