Instructions
1. Cook the Meats
- In a large pot or Dutch oven, combine chicken, pork, and broth.
- Bring to a simmer and cook until meats are tender (about 45–60 minutes).
- Remove chicken, shred it, and return to the pot.
2. Add Vegetables
- Stir in onion, garlic, potatoes, corn, lima beans, diced tomatoes, tomato paste, Worcestershire sauce, smoked paprika, salt, and pepper.
- Simmer over medium-low heat 30–40 minutes, stirring occasionally, until vegetables are tender and stew is thickened.
3. Adjust & Serve
- Taste and adjust seasoning.
- Add hot sauce or cayenne if desired.
- Serve hot with cornbread or crusty bread.
✨ Tips:
- For a richer flavor, brown the pork before simmering.
- Some traditional recipes include rabbit or venison if you want an authentic Southern twist.
- Leftovers taste even better the next day after flavors meld.
If you want, I can also give you a slow-cooker version of Brunswick Stew that’s easy to set and forget, perfect for busy days.
Do you want me to share that slow-cooker version?