I’ve been debating about what to call this very thick soup, because it is essentially Brunswick stew, only chunkier! I have modified it through the years, as we do like it very meaty!
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:
- 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!
Hearty Brunswick Stew
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!
This stew freezes well and is perfect for cooler weather!! Coming soon: My cornbread recipe!
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!!
Enjoy this hearty Brunswick Stew! See you next time!!
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