G’Morning Friends!
They say it’s going to be reeeaaaally cold here the next few days. Frigid for the Deep South. Colder here than in some parts of Alaska for the same time period. Sheesh! Folks ’round these parts don’t know how to handle cold weather. Seriously. I know, because I’m one of them. I’ll be wearing 2 pairs of socks around the house, instead of my usual one, and be pulling out all the throw blankets I own for the sofas and chairs! I’m not alone – they’ve already delayed opening schools for 2 hours on Thursday and Friday.
Anyway, all this ‘polar talk’ got me in the mood for some hearty soup. And what’s better than Brunswick Stew? Well, I can’t think of anything. Unless maybe it’s the cornbread that goes with it… I’m a cornbread lovin’ fool!
Who doesn’t love a soup or stew that tastes best straight from the pot it’s cooked in? This one’s fairly simple to make. It may be time-consuming just because it has several components and takes multiple steps. But the results are well worth it!! Here is my recipe:
Hearty Brunswick Stew
- 2-3 pounds chicken (whole or breasts with rib meat)
- 3-5 pound pork loin or roast
- 3 cans chicken broth (or broth from stewing whole chicken)
- 3 pounds potatoes
- 2 medium onions
- 1 T. butter
- 3 cans petite diced tomatoes
- 1 15 oz. can tomato sauce
- 2 T. Worcestershire sauce
- 2 cans whole kernel corn
- water, if needed
Roast the pork loin in a pan at 350 degrees for 3-5 hours. I usually mix 2 T. Worcestershire sauce in 1 cup water and pour over pork. Cover with foil for last 1-2 hours (Sometimes I will cook the pork loin a day or so before the stew to serve as the main course of another meal). Shred the pork loin. Boil the chicken and shred the chicken also. Dice potatoes (see HINT below*) and onions into small pieces. (I didn’t use my food processor this time, but wished I had after my eyes started watering from the onions!) Saute onions in butter. In stock pot, bring chicken broth to boil and add potatoes. Simmer for 10 minutes (remember, it’s important to cook the potatoes before adding tomatoes so that the potatoes will cook completely. The acid in the tomatoes will arrest the cooking process in the potatoes). Add tomatoes, onions, tomato sauce, meats and Worcestershire sauce. If mixture is just too thick for you, add some water or more broth, a little at a time. Simmer on low for 2-3 hours. Drain corn and add just before serving. Makes a large stock pot full!
Here’s a printable version:
Notes
Hint*- When dicing the potatoes, keep them in a cold water bath. Just scrape into a bowl of cold water as you chop them and they won't turn brown! Simply drain in a colander and add to your soup or stew!!
Ingredients
- 2-3 pounds chicken (whole or breasts with rib meat)
- 3-5 pound pork loin or roast
- 3 cans chicken broth (or broth from stewing whole chicken)
- 3 pounds potatoes
- 2 medium onions
- 1 T. butter
- 3 cans petite diced tomatoes
- 1 15 oz. can tomato sauce
- 2 T. Worcestershire sauce
- 2 cans whole kernel corn
- water, if needed
Instructions
- Roast the pork loin in a pan at 350 degrees for 3-5 hours. I usually mix 2 T. Worcestershire sauce in 1 cup water and pour over pork. Cover with foil for last 1-2 hours (Sometimes I will cook the pork loin a day or so before the stew to serve as the main course of another meal). Shred the pork loin.
- Boil the chicken and shred the chicken also.
- Dice potatoes (see HINT below*) and onions into small pieces.
- Saute onions in butter. In stock pot, bring chicken broth to boil and add potatoes.
- Simmer for 10 minutes (remember, it's important to cook the potatoes before adding tomatoes so that the potatoes will cook completely. The acid in the tomatoes will arrest the cooking process in the potatoes).
- Add tomatoes, onions, tomato sauce, meats and Worcestershire sauce. If mixture is just too thick for you, add some water or more broth, a little at a time.
- Simmer on low for 2-3 hours.
- Drain corn and add just before serving.
This stew freezes well and is perfect for cooler weather!! Click here for my cornbread recipe!
Stay warm, my peeps!
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