Brunswick Stew With Pork Food

SOUTHERN BBQ PORK BRUNSWICK STEW

Steps:

• Cut the bacon into a pot and sauté until softened. Add the onion, bell pepper and celery and sauté until tender, about 5 minutes.
• Add stewed tomatoes, bring to a boil, reduce heat and simmer for 10 minutes. Add the chicken broth and potatoes, bring back up to a boil, reduce heat, cover and simmer for 20 minutes.
• To that add the corn, lima beans, barbecued pork, barbecue sauce and hot sauce. Simmer until everything is heated through. Taste and season with salt and pepper as needed.
• Serve with cornbread, a side of coleslaw and some southern iced tea and you have one mighty fine southern meal.

JACK'S BRUNSWICK STEW

Steps:

• Place the pork and chicken in a 1 1/2 gallon stock pot with enough water to cover. Cook at a medium simmer for 2 hours, or until the meat is very tender, skimming occasionally. Remove the meat to a bowl and reserve the stock. Meanwhile, in a separate large stockpot, do the same to the beef. Remove the beef and discard the broth.
• Place the potatoes in a medium saucepan, cover with water and simmer until tender.
• Remove and discard the bones and skin from all of the cooked meat, pull apart or cut into chunks and process in a food processor or meat grinder until ground. Put 2 pints of the reserved pork and chicken stock into a 1 1/2 gallon stock pot, reserve the rest for another use. Add the ground meats to the stock. Dissolve the black pepper and the cayenne pepper in 1 tablespoon water, and add to the stew.
• Add to the onion and tomato to the food processor, process well and add it to the meat mixture with the ketchup and Worcestershire sauce. Process in the food processor the cooked potatoes, then add to the stew, stirring until any lumps are removed. Stir in the salt. At this point, the stew should be soupy not watery. If the stew is too thick to stir easily with a flat spatula or pancake turner, thin it slightly with more reserved pork and chicken stock. Cook for 30 minutes, stirring constantly.
• Puree and add the corn, then continue to cook the stew over very low heat for 1 hour, stirring often and scraping the bottom of the stock pot with a flat spatula or pancake turner to avoid scorching.

GET A HUSBAND BRUNSWICK STEW

Steps:

• Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
• Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
• Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.

EASY BRUNSWICK STEW

Steps:

• Combine cream-style corn, diced tomatoes, chicken, pork, sweet corn, ketchup, tomato sauce, water, bacon drippings, barbeque sauce, Worcestershire sauce, hot sauce, and black pepper together in a Dutch oven or stockpot; simmer over low heat until heated through, 20 to 45 minutes.

BRUNSWICK STEW

Steps:

• Place the pork chops, chicken and round steak in a large Dutch oven; cover with water. Cover and cook for 1-1/2 hours or until meat is tender. , Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice and place in a separate bowl. Cover and refrigerate overnight. , The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, for 45 minutes. , Add the kernel corn, cream-style corn and reserved meat; heat through. Stir in bread crumbs; season with salt and pepper.

BRUNSWICK STEW

Steps:

• In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
• Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
• Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.

BRUNSWICK STEW

Steps:

• In a large stockpot, cook chicken and beef for 1 hour. Add hickory smoked pork. Add finely chopped onion. Add ketchup, diced tomatoes, corn, and hot sauce. Add salt as needed. Cook on low heat for 1 hour.

BRUNSWICK STEW ( CHICKEN & PORK )

Steps:

• I boil 1 1/2 pounds chicken breasts (with bone) and purchase 1 1/4 pounds of smoked pulled pork from our local barbeque joint.
• If you are unable to get smoked pulled pork and still want the smoked flavor use liquid smoke.
• In a 6 quart dutch oven, stir together onion, chicken broth, ketchup, vinegar, Worcestershire sauce, brown sugar, salt, pepper, and hot sauce.
• Add thawed corn and butter beans; stir.
• Add tomatoes; stir.
• Lastly, stir in pulled chicken and pork.
• Cover and simmer over low heat, stirring occasionally, 2 1/2 to 3 hours.

BRUNSWICK STEW

Steps:

• In a large pot or Dutch oven, over very low heat, cook chicken and pork over very low heat in seasoned water (salt, Worcestershire sauce, wine vinegar, rice vinegar and 1 quart water), covered, overnight. Next day pick meat from bone and pulse in food processor to small pieces. Then add back to the stock. To food processor pulse into small pieces tomatoes, red pepper, onions, corn, lima beans, okra and black eyed peas, and add them along with garlic cloves and bouillon cubes to stock. Then add hot pepper sauce, mustard, ketchup, steak sauce, lemon juice. Cook slowly on top of the stove, covered, stirring every 30 minutes or so for 8 hours. Stir in the extra hot pepper sauce. Then refrigerate for 24 hours and re-heat before serving.

BRUNSWICK STEW

Steps:

• Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce and 1/2 cup of bbq sauce. Stir in the pulled pork, chicken, turkey, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat. Transfer the stew to a serving bowl and serve with warm buttermilk cornbread, if desired.

BRUNSWICK STEW GEORGIA STYLE ( CHICKEN & PORK )

Steps:

• Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
• Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
• Bone and shred chicken.
• Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
• Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
• Remove and discard bay leaf.

SUNDAY BRUNSWICK STEW

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir onion and celery in hot oil until onion is translucent, 5 to 7 minutes. Stir garlic into the mixture; cook and stir another 2 minutes. Transfer mixture to slow cooker.
• Stir butternut squash, pork, diced tomatoes, baked beans, chicken stock, corn, peas, cayenne pepper, cumin, paprika, salt, and barbeque sauce into the onion mixture in the slow cooker.
• Cover and cook on High for 4 hours.

BRUNSWICK STEW (CHICKEN/PORK/BEEF)

Steps:

• Combine three meats in large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour or until meat is tender.
• Remove meat and reserve broth. When cool, shred or chop meat.
• Add potatoes and onions to broth and cook over medium heat until tender.
• Add meat and remaining ingredients, bring to a boil. Reduce heat and simmer for 2 1/2 hours, stirring often.
• Serve with your favorite BBQ. I prefer Carolina-style Pulled Pork sandwiches recipe#152801.

BRUNSWICK TYPE PORK STEW

Steps:

• In a medium sized bowl, add soup, water, and all seasonings; mix well and set aside.
• Heat shortening until hot but not smoking, in a large skillet over medium heat.
• Place onion and pork in skillet,cook until onion is soft and pork is lightly browned.
• Add soup mixture,and stir until combined.
• Then add vegetables, mixing well; turn heat down and let simmer for up to 30 minutes, stirring occasionally.
• Taste and if at this point necessary, add more seasonings.
• Serve over biscuits or potatoes if desired.

HARMON'S BRUNSWICK STEW

Steps:

• Melt butter in a skillet over medium-high heat. Saute onion in melted butter until tender, 5 to 7 minutes.
• Stir sauteed onion, cream-style corn, crushed tomatoes, white chicken chunks, pork in barbeque sauce, beef in barbeque sauce, Worcestershire sauce, black pepper, salt, and hot sauce together in a slow cooker crock.
• Cook on High until hot, at least 30 minutes.

BRUNSWICK STEW

Steps:

• Place pork into and Dutch Oven and cover with the chicken broth. Let come to a boil and boil for 20 minutes
• Add the rest of the ingredients and cover. Simmer for two hours until thickened and bubbly. Keep a watch on this so that it will not scorch. It is delicious, especially served with rice, barbeque pork and potato salad. A true Southern Dish...