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Brunswick Stew Recipe




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WKRG
Brunswick Stew Recipe


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Printer Friendly Recipe: by Shane's Rib Shack
Posted on August 21 2008 in category: Entrees

Brunswick Stew Recipe

� 1 1/2 lbs cooked chicken breasts
� 2 lbs smoked pork butt
� 2 (14 1/2 ounce) cans diced tomatoes
� 1 (16 ounce) package frozen whole kernel corn, thawed
� 1 (16 ounce) package frozen cream corn, thawed
� 1 medium onion, chopped
� 1 (16 ounce) can chicken broth
� 1 (12 ounce) bottle Heinz ketchup
� 1/2 cup white vinegar
� 1/2 cup Worcestershire sauce
� 1/4 cup brown sugar, firmly packed
� 1 tablespoon salt
� 1 tablespoon pepper
� 2-3 tablespoons hot sauce
Directions

boil 1 1/2 pounds chicken breasts (with bone) and pull or shred meat
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 cream corn; stir.
Add tomatoes; stir.
Lastly, stir in pulled chicken and pork.
Cover and simmer over low heat, stirring occasionally, 3 to 5 hours.