Saturday, March 27, 2010

Quick and Easy Brunswick Stew

Brunswick Stew is a popular side dish at a Southern BBQ.  I've seen this made by old timers in the backyard and it was a laborious process.  It involved cooking pork and chicken separately, husking fresh corn and slicing it from the cobs, chopping up the fresh vegetables and simmering the concoction for hours.

I love my shortcut version.  It packs plenty of flavor and veggies without all of that work.

3 cups chicken broth
18 oz. container Curly's Bold & Spicy Pulled Pork (found in the grocer's meat case by the sausages)
1 store-bought rotisserie chicken, meat picked off the bones and chopped
16 oz. bag frozen soup vegetables with okra
10 oz. frozen corn kernels
15 oz. can lima beans, drained
15 oz. can tomato sauce
1/2 cup ketchup
1/2 cup favorite tomato-based barbecue sauce (I like Bull's Eye Original.)
2 dashes Worcestershire sauce
Tabasco sauce, salt and freshly ground black pepper, to taste
1 tablespoon cider vinegar or red wine vinegar

Combine all of the ingredients in a large soup pot.  Bring to a boil over medium-high heat.  Reduce to medium-low, cover and simmer for 45 minutes, stirring often.  Adjust the heat as necessary to maintain a gentle simmer.

This would be even better with pulled pork and barbecue sauce from your favorite local BBQ place.  Leftovers freeze well.

Don't forget the cornbread and iced tea!
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