Brunswick Stew is a traditional southern favorite, often served in the fall. There are a number of different versions of this stew with a variety of meats used. Our recipe uses BBQ sauce, shredded chicken, pulled pork, baby lima beans and shoe peg corn, spiced with our Mesquite Blend, Thyme and a touch of Cayenne. It's a deliciously flavored thick stew that's a perfect cooler weather comfort food.
MESQUITE BLEND, Cayenne Powder, Thyme
Ingredients:
6 skinless, boneless, chicken thighs, cooked and shredded
2 cups cooked pork, shredded (pulled pork)
2 cups chicken broth
1 medium onion, diced
1 Tblspn minced garlic
4 Tblspns butter
1 cup white potatoes, peeled, cooked and chopped
12 ounce bag of frozen baby lima beans
2 (11 ounce) cans of shoe peg corn
1/2 cup ketchup
1 cup BBQ sauce
1 Tblspn Worcestershire sauce
28 ounce can crushed tomatoes
1/8 tsp Cayenne Powder
1 Tblspn Thyme
1 Tblspn Mesquite Blend
2 tsp salt
1 tsp pepper
Directions: Melt the butter in a large pot and then saute the onion and garlic in the butter for about a minute. Add the lima beans to the pot and cook for another 2 minutes. Add the tomatoes, broth, ketchup, BBQ sauce and Worcestershire sauce to the lima bean mixture and simmer for 15 minutes. Add the potatoes, corn, chicken, pork, Thyme, Mesquite Blend, Cayenne Powder, salt and pepper and simmer for 15 more minutes or until the stew is well blended and a thick consistency.
