Go Back
Brunswick Stew

Brunswick Stew

Kendallraye Williams
The perfect recipe to kickstart the new year; utilizing your leftover Christmas Ham!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Soup
Cuisine American
Servings 20

Equipment

  • Large Stock Pot

Ingredients
  

  • 1/3 cup Olive Oil Extra Virgin
  • 3 cups Yellow Onion Chopped
  • 2 bulbs Garlic Minced
  • 2 teaspoons Black Pepper Freshly Cracked
  • 1/2 cup Worcestershire Sauce
  • 1 cup Mustard Vinegar Based BBQ Sauce (Smokin' Esso B's) Local brand ~ Conway, S.C.
  • 1 cup Sweet Based BBQ Sauce (Stubb's) Original BBQ Sauce
  • 1 pound Pulled Pork BBQ
  • 1 pound Honey Baked Ham Diced; (The Honey Baked Ham Company)
  • 1 pound Chicken Breasts Shredded; (See Notes)
  • 28 ounces Crushed Tomatoes Reduced Sodium
  • 28 ounces Diced Tomatoes Reduced Sodium
  • 44 ounces Frozen White Corn
  • 24 ounces Frozen Lima Beans
  • 10 cups Chicken Broth Reduced Sodium

Instructions
 

  • In a large stock pot (over medium heat), sauté onions and garlic in extra virgin olive oil until tender.
  • Add the black pepper and wordestershire sauce; stir. Simmer for 5 minutes. Add the BBQ sauces; stir.
  • Stir in the pork, ham, chicken, crushed tomatoes, diced tomatoes, corn, lima beans and chicken broth.
  • Simmer (on low to medium heat) for 2 to 3 hours. Serve hot. This stew can be frozen.

Notes

*My recipe for Baked Cajun Chicken Breasts
Keyword Brunswick Stew, clean eating, Comfort Food, Main Dish, Southern Recipes