If you’re craving something hearty, smoky, and downright comforting, then you’re going to love my Smoked Chicken and Pork Brunswick Stew Recipe. This stew has been a game-changer in my kitchen – it’s packed with so much flavor and comes together super easily because the meats are already cooked. I absolutely love how the smokiness from the pulled pork and chicken blends with sweet corn, zingy tomatoes, and a touch of spice. Trust me, once you try this, it’s going to be your go-to for cozy dinners!
Why You’ll Love This Recipe
- Quick and Easy: Using pre-cooked smoked pork and chicken means you get all the deep flavors without hours of cooking.
- Bold Flavors: The combination of barbecue sauce, tomato paste, and spices creates a savory, slightly sweet, and smoky stew that’s irresistible.
- Comfort in a Bowl: This stew feels like a warm hug, perfect for chilly evenings or anytime you need a hearty meal.
- Versatile and Family-Friendly: It’s a great way to use leftover smoked meats and the mild heat can easily be adjusted for your taste.
Ingredients You’ll Need
The ingredients for this stew strike a perfect balance between smoky, sweet, and savory. I always recommend fresh or fire-roasted diced tomatoes for extra depth, and don’t skimp on the barbecue sauce—it’s a star player here.
- Canola oil: Great for sautéing onions without overpowering the flavors.
- Onion: Adds natural sweetness and texture; finely chopped for even cooking.
- Garlic: Gives that signature savory kick—don’t rush it when cooking!
- Low sodium chicken broth: Keeps the broth light and lets the other ingredients shine.
- Tomato paste: Concentrated flavor that thickens the stew beautifully.
- Fire roasted diced tomatoes: Adds smokiness and a bit of acidity—makes a big difference.
- Frozen corn: Sweet bursts of flavor and color.
- Frozen lima beans: Creamy texture and a less common ingredient that boosts the heartiness.
- Barbecue sauce: Choose your favorite brand with bold flavor—this sauce brings the stew to life.
- Brown sugar: Balances the acidity and adds depth with its molasses notes.
- Worcestershire sauce: Adds umami complexity.
- Hot sauce: Just enough heat to wake up the palate without overwhelming it.
- Black pepper, crushed red pepper, cayenne pepper: Layered spices for gentle warmth and subtle kick.
- Pulled smoked pork: The smoky, tender star protein; leftovers work great here.
- Cooked diced chicken breast or thighs: If smoked, even better; adds lean protein and texture.
Variations
One of the reasons I keep coming back to this Smoked Chicken and Pork Brunswick Stew Recipe is because it’s so easy to make it your own. You can tweak the heat level or swap veggies to suit your family’s preferences—making it as bold or as mild as you like.
- Make it spicier: I like adding a diced jalapeño early on when sautéing the onions for some fresh heat.
- Add more veggies: Sometimes I toss in diced potatoes or green beans for extra bite and heartiness.
- Swap the meat: I’ve used smoked turkey before, and it works wonderfully if you want to mix things up.
- Vegetarian option: Use smoked tofu and vegetable broth with extra beans to keep it hearty and flavorful.
How to Make Smoked Chicken and Pork Brunswick Stew Recipe
Step 1: Sauté the aromatics until tender and fragrant
Start by heating the canola oil over medium heat in a heavy pot (I love using my Dutch oven for this). Add the chopped onion and cook for about 5-6 minutes, stirring occasionally until the onions are soft and translucent—don’t rush this step, as it builds the stew’s base flavor. Reduce the heat, add the minced garlic, and cook for another minute while stirring constantly so the garlic doesn’t burn.
Step 2: Build the stew’s flavorful broth
In a small bowl, whisk tomato paste with ¼ cup of chicken broth until smooth, then pour into the pot and stir for about a minute. This helps spread that rich tomato flavor evenly throughout the stew. Then add the rest of the chicken broth, fire-roasted diced tomatoes, frozen corn, lima beans, barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, black pepper, crushed red pepper, and a pinch or two of cayenne pepper. Bring everything to a gentle boil over medium-high heat, then reduce the heat and let it simmer for about 15 minutes. This simmering melds all those bold flavors together beautifully.
Step 3: Add the smoked meats and finish simmering
Stir in your pulled smoked pork and cooked diced chicken, then simmer the stew for another 5 minutes to warm the meats through and let their smoky goodness blend into the broth. Taste and season with salt and extra pepper if needed. I like to spoon the stew into bowls and drizzle a little extra barbecue sauce on top—this really ups the flavor and adds a nice glossy finish.
Pro Tips for Making Smoked Chicken and Pork Brunswick Stew Recipe
- Using Pre-Cooked Meats: When I first made this, I learned that using already smoked or roasted chicken and pork not only speeds things up but really layers in flavor.
- Tomato Paste Trick: Stirring the tomato paste into broth before adding prevents clumps and deepens the stew’s color beautifully.
- Balancing Sweet and Heat: I started with less hot sauce and cayenne at first, then adjusted to my family’s taste to keep it just right.
- Simmer Low and Slow: Avoid boiling too hard—gentle simmering lets the flavors marry without toughening the beans or meat.
How to Serve Smoked Chicken and Pork Brunswick Stew Recipe
Garnishes
I like to sprinkle fresh chopped parsley or green onions on top for a bright, fresh contrast to the smoky richness of the stew. For a little extra zing, a small dollop of sour cream or Greek yogurt works wonders, especially for those who want to cool down the heat.
Side Dishes
This stew pairs beautifully with warm cornbread or crusty bread to soak up the broth. Sometimes I serve it with a simple green salad dressed lightly with vinaigrette for contrast, or even baked sweet potatoes to keep things cozy and filling.
Creative Ways to Present
For a special occasion, I’ve served this stew in individual cast iron skillets or rustic bread bowls—it’s a fun way to impress guests and keep things casual yet elevated. Adding a swirl of barbecue sauce or a sprinkle of smoked paprika right before serving makes it look as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover Brunswick stew stores great in an airtight container in the fridge for up to 4 days. I always let it cool completely before sealing to keep the flavors fresh and avoid sogginess.
Freezing
If you want to freeze the stew, portion it into freezer-safe containers or heavy-duty zip bags. It freezes beautifully for up to 3 months. When I freeze it, I usually leave out the drizzle of extra barbecue sauce and add that fresh when reheating.
Reheating
To reheat, I prefer gently warming it on the stove over low heat with a splash of chicken broth or water to loosen the stew as needed. Microwave works too—just heat in short intervals, stirring frequently to avoid hotspots and keep the meat tender.
FAQs
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Can I make this Brunswick stew without smoked meat?
Absolutely! While the smoky pork and chicken add a signature depth, you can substitute with roasted or grilled meats, or even use pulled rotisserie chicken and pork. Just keep in mind you might miss some of that smoky aroma, so consider adding a splash of liquid smoke or smoked paprika to mimic it.
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How spicy is this stew?
This stew has a gentle kick from the hot sauce, crushed red pepper, and cayenne, but it’s definitely not overpowering. You can always adjust the heat level by adding more or less of these ingredients based on your preference.
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Can I use fresh lima beans or corn instead of frozen?
You sure can! Fresh lima beans and corn add a nice texture and brightness. Just add fresh lima beans earlier in the simmering process so they soften properly, and fresh corn can go in towards the last 5-10 minutes to keep its sweet crunch.
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What’s the best way to thicken this stew if it’s too thin?
If the stew needs thickening, I usually let it simmer uncovered for a bit longer to reduce liquid naturally. For a quicker fix, you can mash some of the beans or use a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) added slowly while stirring.
Final Thoughts
This Smoked Chicken and Pork Brunswick Stew Recipe has become one of my favorite comfort meals to share with family and friends. It’s flavorful, satisfying, and feels like a celebration of Southern-style cooking from my kitchen to yours. I hope you enjoy making and sharing it just as much as I do—it’s perfect for cozy nights in or casual get-togethers where everyone asks for seconds!
Print
Smoked Chicken and Pork Brunswick Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American Southern
Description
A hearty and flavorful Brunswick Stew featuring pulled smoked pork, roasted chicken, corn, tomatoes, and lima beans simmered in a tangy, sweet broth enriched with barbecue sauce and a perfect blend of spices. This stew comes together quickly using pre-cooked meats, making it an ideal comforting meal.
Ingredients
Main Ingredients
- 1 ½ tablespoons canola oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 ¼ cups low sodium chicken broth
- 2 tablespoons tomato paste
- 1 can (14.5 ounce) fire roasted diced tomatoes
- 1 ½ cups frozen corn
- 1 ½ cups frozen lima beans
- ¾ cup barbecue sauce, plus more for drizzling
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons hot sauce
- ¼ teaspoon fresh ground black pepper
- ⅛ teaspoon crushed red pepper
- 1-2 pinches of cayenne pepper
- 2 ½ cups pulled smoked pork
- 1 ½ cups cooked diced chicken breast or chicken thighs (smoked or roasted)
Instructions
- Sauté Vegetables: Heat canola oil over medium heat in a Dutch oven or heavy stock pot. Add finely chopped onion and cook until tender, about 5-6 minutes. Reduce heat, add minced garlic, and cook while stirring constantly for 1 minute.
- Add Tomato Paste and Broth: In a small bowl, stir tomato paste with 1/4 cup chicken broth until smooth, then pour into the pot. Add remaining chicken broth, fire roasted diced tomatoes, frozen corn, frozen lima beans, barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, ground black pepper, crushed red pepper, and cayenne pepper. Increase heat to medium-high and bring mixture to a low boil.
- Simmer Stew: Reduce heat to maintain a gentle simmer and cook for 15 minutes to allow flavors to meld and vegetables to soften.
- Add Meat and Finish Cooking: Stir in pulled smoked pork and cooked diced chicken. Let stew simmer for about 5 more minutes until heated through. Taste and adjust seasoning with salt and more black pepper if desired.
- Serve: Spoon stew into bowls and drizzle with additional barbecue sauce if preferred.
Notes
- This Brunswick Stew uses pre-cooked smoked pork and roasted chicken, enabling a quick and easy preparation.
- The stew balances savory, sweet, and spicy flavors with barbecue sauce, hot sauce, and spices.
- Fire roasted diced tomatoes add a smoky depth to the broth.
- Adjust cayenne and hot sauce based on preferred heat level.
- Serve this stew warm as a satisfying meal during cooler months.
Nutrition
- Serving Size: 1 serving
- Calories: 347 kcal
- Sugar: 18 g
- Sodium: 1430 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.02 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 58 mg
