Soups & stews / Stews & gumbos
Brunswick Stew with Pulled Pork and Chicken
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Big pot, big table. Chicken, smoky pulled pork, limas, tomatoes and corn simmer down thick, and a splash of vinegar at the end gives it its tang. Make it a day ahead and the second bowl is even better.
The short version
Brown chicken thighs, soften onion and celery, simmer everything but the corn for 45 minutes, shred the chicken back in, add corn and pulled pork, and finish with vinegar and Worcestershire. About 2 hours, and better tomorrow.
What makes ours better
what we fixed so you don’t have to
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Use smoked pulled pork. Leftover barbecue or a pound from a good smokehouse gives the stew the smoky backbone the dish is known for. Plain pork makes a plain tomato stew.
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Brown the chicken first. The fond left in the pot dissolves into the tomatoes and stock, and that is where the depth comes from.
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Simmer the potatoes until they fall apart. Crushing some potato against the side of the pot thickens the stew naturally, with no flour and no cornstarch.
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Finish with vinegar and Worcestershire. Long-simmered stews taste heavy and a little sweet. A splash of acid at the end brightens everything and makes the barbecue flavor pop.
What you need
the usual suspects
- Bone-in chicken thighs2½ pounds
- Celery2 stalk
- Whole peeled tomatoes1 can
- Lima beans3 cups
- Diced red or gold potatoes1 cup
- Smoked pulled pork2 cups
- Barbecue sauce½ cup
- Corn kernels3 cups
tap each one as it goes in. no double-salting.
Steps
deep breath. you’ve got this.
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Brown the chicken
Season the thighs with the salt and pepper. Heat the bacon fat in a Dutch oven over medium-high heat. Brown the thighs on both sides, about 8 minutes total. Move them to a plate.
About 8 min. Cook mode has a timer for this step.
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Soften the vegetables
Lower the heat to medium. Add the onion and celery to the fat in the pot and cook, scraping up the browned bits, until tender, 6 to 8 minutes. Stir in the garlic for 30 seconds.
About 7 min. Cook mode has a timer for this step.
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Start the stew
Add the tomatoes with their juice, the stock, lima beans, potatoes, bay leaves and cayenne. Nestle the chicken and its juices back in. Bring to a boil, then lower the heat to a steady simmer.
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Simmer until the chicken is tender
Cover partly and simmer, stirring now and then, until the chicken is falling off the bone and the potatoes are soft, about 45 minutes.
About 45 min. Cook mode has a timer for this step.
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Shred the chicken
Lift out the chicken and let it cool for a few minutes. Pull the meat off the bones and shred it, discarding the bones. Press a few potato pieces against the side of the pot with a spoon to thicken the stew.
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Add the pork, corn and sauce
Stir in the shredded chicken, pulled pork, barbecue sauce and corn. Simmer uncovered, stirring often, until the stew is thick enough to mound on a spoon, 15 to 20 minutes.
Stir from the bottom. Thick stews scorch where you can't see.
About 18 min. Cook mode has a timer for this step.
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Finish and season
Fish out the bay leaves. Stir in the vinegar, Worcestershire and hot sauce. Taste, and add salt, pepper or barbecue sauce until it tastes bright and slightly smoky.
Good to know
the stuff I’d tell you over the phone
- Chicken thighs should reach 165°F and are done when the meat shreds easily. Thighs stay juicier than breasts through a long simmer.
- No pulled pork? Smoked chopped pork shoulder, brisket or even good ham works. Add 1 teaspoon of smoked paprika to the pot.
- Add 1 cup of sliced okra with the corn if you like it, as they do in parts of the South.
- Storage. Refrigerate in an airtight container up to 5 days. Freeze in portions up to 3 months. Reheat over medium-low heat with a splash of stock or water, since it thickens as it sits.
Questions, answered
the questions my cousins text me
What is Brunswick stew?
A thick Southern stew of tomatoes, corn, lima beans and meat, usually chicken and pork. It has roots in both Georgia and Virginia, and the two states each claim it.
What meat goes in Brunswick stew?
Chicken and smoked pork are the common pair. Historically it also included squirrel or rabbit, but chicken and pulled pork are what most cooks use today.
Can I make Brunswick stew in a slow cooker?
Yes. Brown the chicken and vegetables first, then cook everything except the corn, pork and finishing seasonings on low 6 to 7 hours. Shred the chicken, add the rest and cook 30 minutes more.
How do I thicken Brunswick stew?
Simmer it uncovered and mash a few potatoes against the side of the pot. It also thickens as it cools.
Can I make it ahead?
Yes, and you should. The flavor deepens overnight. Reheat gently and add the vinegar again at the end if it tastes flat.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
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Published October 29, 2026.