Entree: United States – North Carolina – Brunswick Stew

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) boneless pork shoulder, trimmed and cut into 1–1.5 in (2.5–3.8 cm) cubes
- 8 bone-in chicken thighs, approx. 2 lb (900 g) total
- 6 slices bacon, approx. 6 oz (170 g), sliced
- 1 large yellow onion, diced
- 2 stalks celery, diced (approx. 1 cup / 120 g)
- 1 large green bell pepper, seeded and diced (approx. 1 cup / 150 g)
- 4 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 1 (28 oz) can crushed tomatoes, 28 oz (794 g)
- 6 cups (1.42 L) chicken stock
- 2 cups (300 g) frozen or fresh lima beans
- 2 cups (300 g) frozen or fresh corn kernels
- 2 medium red potatoes, peeled and cut into 1/2 in (1.3 cm) cubes (approx. 12 oz / 340 g)
- 2 tbsp (30 ml) Worcestershire sauce
- 1/4 cup (60 ml) apple cider vinegar
- 1/2 cup (120 ml) prepared mild barbecue sauce (your regional favorite)
- 2 tbsp (25 g) packed brown sugar
- 2 bay leaves
- 1 tsp (5 g) dried thyme
- 1/2 tsp (2.5 g) cayenne pepper (adjust to taste)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil (if needed)
- Optional garnish: chopped fresh parsley or chopped green onion

Instructions

Short Description:
A hearty North Carolina Brunswick Stew combining braised chicken and pork with tomatoes, corn, and lima beans in a slightly sweet-and-tangy, smoky broth. Served as a complete, comforting one-pot main course.

Regional Notes:
This North Carolina version uses a mix of chicken and pork (often smoked or braised pork shoulder alongside bone-in chicken) and includes vegetables typical to the region such as corn and lima beans, with crushed tomatoes for body and a touch of barbecue-style seasoning—differing from Virginia or Georgia versions that may emphasize rabbit or a single meat.

1. In a large Dutch oven over medium heat, cook the bacon until crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a plate and reserve drippings in the pot.
2. Increase heat to medium-high. Working in batches, brown the pork shoulder pieces in the bacon drippings (add 1–2 tbsp/15–30 ml vegetable oil if drippings are insufficient) until well browned on all sides, about 6–8 minutes per batch. Transfer browned pork to a bowl.
3. Season the chicken thighs lightly with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Brown the chicken thighs skin-side down in the hot pot until skin is golden, about 6 minutes per side. Transfer to the bowl with the pork. (Chicken need not be cooked through.)
4. Reduce heat to medium. Add the diced onion, celery, and bell pepper to the pot and cook until softened, about 6–8 minutes. Stir in the garlic and tomato paste and cook 1–2 minutes until fragrant and slightly caramelized.
5. Pour in the crushed tomatoes and scrape up brown bits from the bottom of the pot. Add the reserved pork and chicken back to the pot along with the chicken stock, bay leaves, thyme, Worcestershire sauce, brown sugar, cayenne, and remaining 1 tsp (5 g) salt. Bring to a gentle simmer.
6. Partially cover, reduce heat to low, and simmer gently until the pork and chicken are very tender, about 1 to 1 1/4 hours. Stir occasionally and skim any excess fat as needed.
7. Remove the chicken thighs from the pot. When cool enough to handle, remove and discard skin and bones, and shred the chicken meat. Return shredded chicken to the pot. If pork pieces are large, remove some pieces, shred with forks, and return shredded pork to the pot.
8. Add the potatoes, lima beans, corn, and cooked bacon to the pot. Simmer uncovered until the potatoes are tender, about 15–20 minutes.
9. To thicken and develop stew body, ladle out about 2 cups (475 ml) of the stew solids and liquids to a bowl and mash coarsely (or use an immersion blender to pulse about 10–15 seconds directly in the pot), then stir the mashed portion back into the pot.
10. Stir in the barbecue sauce and apple cider vinegar. Taste and adjust seasoning with additional salt, black pepper, or cayenne as desired. Simmer 5 more minutes to meld flavors.
11. Remove and discard bay leaves. Ladle the stew into bowls, garnish with chopped parsley or green onion if using, and serve hot (excellent with cornbread or saltine crackers).