This is NOT Vegetarian!
Half pound pulled Pork
Half pound beef (ground or Brisket)
Two bone-in Chicken breasts
1 Green Bell Pepper
Few cloves Garlic
4-5 Ears of fresh corn, grated off the cob (keep the juices)
(Other Vegetables if you like)
1 14-oz can Fire Roasted diced tomatoes (Muir Glen)
½ a bottle of Ketchup (Simply Heinz)
1 bottle Heinz Chili Sauce
Few Tbsp Lord Wooster (Worcestershire Sauce)
Few Tbsp Mustard (French’s Yellow Mustard)
We usually get pulled pork prepared by a BBQ place or the grocery store. Brisket if available, otherwise ground beef (although it tends to get lost in the stew).
Bake chicken breasts 70 minutes at 425 (this is for our current oven). Let cool and pull meat off the bone, shredding it. Place bones and other vegetables (parts of onion and green pepper) into a large stock pot. Add a few whole peppercorns. And any other vegetables you have on hand, if available. Cover with water and bring to a boil. Simmer to make Chicken Stock. Drain and reserve.
Slice Onions. In a big stock pot, saute onions in Butter and Olive Oil (and Salt & Pepper) until browned and caramelized. Add chopped Green Pepper and chopped or Pressed Garlic and saute a bit.
If using ground beef, pull the onions etc. and brown the beef in the stock pot. If needed, drain/dab up excess grease.
Add the rest of the ingredients: the other meats (cooked and shredded), the other vegetables, the can of tomatoes, Ketchup, Chili Sauce, Wooster, Mustard, and enough Chicken Stock to make a soupy mix.
Simmer stew about half an hour. Taste and adjust seasoning. If it needs to be sweeter, add more Ketchup or a drizzle of Honey. If it needs more tartness, add more Wooster and/or Mustard.
Enjoy! Good served over Rice.
Not everyone knows what Brunswick Stew is. It must be a Southern thing. Long ago I got a card from a hotel in Brunswick, GA with an authentic recipe on it for making enough Brunswick Stew to feed a small army. I usually cut the recipe way down and have never typed it up. We made the stew last weekend, so I have finally written down exactly what we did. Recipes like this can be altered to personal taste.
Here are some process photos:
Shredded Chicken, Green Bell Pepper and Pressed Garlic in Olive Oil above.
Chicken Stock simmering and Onions caramalizing below.
Adding everything together, and then simmering:
Steve got a little overzealous with the Mustard, so it was quite tangy. But very good! We ended up freezing half of it. Still enough to feed a neighborhood army.