Monday, October 17, 2011

Brunswick Stew

Make this on Friday with some leftover meat from the freezer. I followed the recipe but adjusted to what I had on hand. I used from my freezer leftover pulled pork, BBQ beef, and a small amount of leftover brisket. I put it all in a pot and cooked it. It was delicious and made a ton!

Source: Nealey Dozier
3 pounds cooked pulled pork
1 tablespoon butter1 onion
3 cups chicken stock
2 pounds (yukon gold) potatoes, diced
1 (28 ounce) can whole tomatoes with juices, chopped
1 (10 ounce) bag frozen corn
1 (10 ounce) bag frozen lima beans
1/4 cup brown sugar, or to taste
1/4 cup hot pepper vinegar (or apple cider vinegar), or to taste (I eliminated this)
2 tablespoons chili powder
2 tablespoons Frank’s Hot Sauce, or to taste
1 tablespoon worcestershire sauce (I did not use this)
1 – 2 teaspoons hickory flavored liquid smoke (I used a small amount of powdered smoke flavor)
Kosher salt, to taste
White sandwich bread, for serving (we made corn bread with it)
In a large stock pot, heat butter over medium high heat. Saute onions until soft, about 7 minutes. Add chicken stock and bring to a boil. Add potatoes and simmer for 10 minutes. Stir in tomatoes and juices, corn, lima beans, brown sugar, vinegar, chili powder, hot sauce, worcestershire sauce, and liquid smoke. Add more chicken stock, if desired (this will depend on whether you like your stew thick or soupy). Season generously with salt and pepper. Reduce heat and simmer, stirring occasionally, for 30 minutes to an hour (or more). YIELD: 8 – 10 servings (12 cups)

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