Entree: United States – Georgia – Georgia Brunswick Stew

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 4 slices (approx. 4 oz / 115 g) smoked bacon, diced
- 1 large yellow onion, diced (about 8 oz / 225 g)
- 1 green bell pepper, diced (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 1 tbsp / 15 g)
- 2 cups (480 ml) low-sodium chicken stock
- 1 can (28 oz / 796 g) crushed tomatoes
- 1 cup (240 ml) ketchup
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 g) packed brown sugar
- 1 tbsp (7 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper, optional (adjust to taste)
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 lb (454 g) potatoes, peeled and diced (about 2 medium)
- 2 cups (300 g) lima beans (fresh or thawed frozen)
- 2 cups (300 g) corn kernels (fresh or thawed frozen)
- 2 cups (200 g) sliced okra (fresh or frozen)
- 1 lb (454 g) cooked pulled pork (from about 2–3 lb / 900–1350 g pork shoulder before cooking)
- 1 lb (454 g) cooked chicken, shredded (from about 1.5–2 lb / 680–900 g raw bone-in chicken or 2 large breasts)
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) chopped fresh parsley or sliced green onions for garnish

Instructions

Short Description:
A hearty Southern one-pot stew of tomato-sweetened broth with shredded chicken and pulled pork, lima beans, corn, potatoes and okra, simmered until thick and flavorful.

Regional Notes:
This Georgia version centers on a tomato-based broth with a mix of meats—shredded chicken and pulled pork—plus lima beans and corn; okra is often included in Georgia pots. It leans sweeter and tangier than some Virginia or coastal Brunswick variants and uses both tomato and ketchup for body and balance.

1. In a large Dutch oven or heavy-bottomed pot over medium heat, add the vegetable oil. Add the diced bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a plate and reserve the fat in the pot.
2. Add the diced onion and green bell pepper to the pot and sauté in the bacon fat until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
3. Stir in the smoked paprika, dried thyme, and cayenne (if using) and cook 20–30 seconds to bloom the spices.
4. Pour in the chicken stock to deglaze the pot, scraping up browned bits from the bottom. Add the crushed tomatoes, ketchup, Worcestershire sauce, apple cider vinegar, brown sugar, and bay leaves. Stir to combine and bring to a gentle simmer.
5. Add the diced potatoes to the simmering tomato base. Partially cover and simmer for 12–15 minutes, or until the potatoes are nearly tender.
6. Stir in the lima beans, corn, and okra. Return the cooked pulled pork and shredded chicken to the pot, stirring to distribute the meats evenly. Simmer uncovered for another 10–15 minutes, stirring occasionally, until the vegetables are tender and the stew has thickened. If the stew thickens too little, simmer longer uncovered; if it’s too thick, add up to 1/2 cup (120 ml) more chicken stock.
7. Taste and season with salt and freshly ground black pepper. Remove and discard the bay leaves. For a thicker, creamier texture, mash a cup of the potatoes and beans against the side of the pot and stir in.
8. Stir in the reserved crisp bacon pieces and adjust vinegar or brown sugar if a brighter or sweeter balance is desired. Garnish with chopped parsley or sliced green onions and serve hot, traditionally alongside cornbread or crusty bread if desired.