Recipe by RENE1959
"This recipe has been in my family for many years, ever since we moved to Georgia over 30 years ago. It consists of chicken and salt pork with potatoes, beans and other vegetables. It's both hearty and delicious."
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diced salt pork
1 (28 ounce) can
whole peeled tomatoes, chopped
canned whole kernel corn
1 (10 ounce) package
frozen lima beans
ground black pepper
needs a can of tomato paste.
If you are looking for a southern style Brunswick stew, you will be highly disappointed. If you follow the receipe without doctoring, you get a stew that is the same color as chicken and rice soup and a taste that is just very plain. Doctored it up by adding pork tenderloin, BBQ sauce, Frank's Hot Sauce, tomato puree, a can of tomato soup and several other spices becasue it was very bland and just the wrong color. I would call this a northerner's interpretation of a deeply southern dish. Get a different recipe if you are looking for a Brunswick stew similar to those served in southern BBQ joints
Quick and easy version of this time-honored dish from the South!
This stew has so much flavor. The store didn't have the salt pork, so I substituted it with several slices of bacon. I put three slices for the initial boil, then put another slice in for the last hour. Excellent
I have made a lot of stews over the years and this is as good as any I have ever made.
This was very good. I substituted salt pork with virginia bacon and the lima beans with blackeye peas. I omitted the corn, and added diced green bell pepper and beans. Definitely a keeper!
I used meat from a smoked boston butt to make this. I also used canned potatoes and added some BBQ sauce to thicken and give more flavor. It turned out great!
I made a huge pot of this for a dinner I cooked at the church last night. I had a bunch of barbqued chicken left from a previous dinner and I boiled this to make it easier to remove from the bone. I used this liquid as the base for my stew. The only other thing I did different was I used canned potaoes and chopped them up and I used speckled butter beans instead of lima beans. Everyone raved about it and the entire pot was consumed. I increased the recipe to feed 50 people. I will diffently be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 368
** Calories from Fat: 154
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