Brunswick Stew (Jamie Deen) |
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Prep Time: 35 Minutes Cook Time: 95 Minutes |
Ready In: 130 Minutes Servings: 8 |
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Ingredients:
4 tablespoons (1/2 stick) butter |
3 cloves garlic, minced |
1 large vidalia onion, finely chopped |
one 15-ounce can fire roasted tomatoes (with their juices) |
4 cups homemade chicken stock |
1 1/2 cups barbecue sauce |
2 tablespoons worcestershire sauce |
1 tablespoon light brown sugar |
1/4 teaspoon cayenne pepper |
1 1/2 pounds smoked pulled pork |
half 16-ounce bag frozen corn kernels |
half 16-ounce bag frozen baby lima beans |
pinch salt and ground pepper |
hot sauce, for serving |
cornbread or soda crackers, for serving |
Directions:
1. Melt the butter in a large Dutch oven over medium-high heat. Once melted and foamy, add the garlic and onions and saute until soft, about 4 minutes. Stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire, brown sugar, cayenne, smoked pork, lima beans, corn and a big pinch of salt and pepper. Bring the mixture to a boil, reduce to a simmer and cook over medium-low until thick and stewey, about 1 1/2 hours, stirring on occasion.
2. Serve with hot sauce, cornbread or soda crackers.
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