Brunswick Stew (Pork Stew, Southern Style) Recipe

Posted by
Rate It!
Brunswick Stew (Pork Stew, Southern Style)
Add your photo!
Ingredients
17
Count
Nutrition
1601
Calories
Total time
70
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. In a cold stew pot, place your tomato sauce, finely diced canned tomatoes, pork and minced onion and garlic.
  2. Mash your canned beans (throw out the hunk of pork fat that comes in the can).
  3. Add the mashed beans to your pot.
  4. Put the ground pork into the pot, and mash with a fork until everything in the pot is well-mixed and looks 'pureed'.
  5. Turn on your flame and use a wooden spoon to keep stirring this mixture until the color of the meat changes and it is cooked through.
  6. (I think I probably cook it this way on the stove top for about 15-20 minutes on medium high heat, stirring so nothing burns onto the bottom.) At this point I transfer the whole lot to my crock pot, but you can continue on with just the stew pot on the stove top.
  7. Add your spices, cumin, hot pepper flakes, salt, pepper, oregano, and beef bouillon.
  8. Taste it to see if you have everything in in the proportions you like.
  9. (I usually end up adding a lil' bit more of each spice to suit our tastes).
  10. Allow it to simmer a bit, so the spices meld together nicely.
  11. Give it another taste, add any spices you see fit to suit your tastes.
  12. I generally add the corn now (We prefer our corn cut off the cob in smaller pieces than whole kernels). Add the vinegar and Worcestershire sauce.
  13. Be sure to taste-test to see if you need to add more or not.
  14. Simmer until you are ready to serve.
  15. If your pork was cooked in the step 5 as instructed, you really just need to add the corn, vinegar and Worcestershire and heat it through.
  16. But I find it's easy to leave this in a crock-pot to keep it hot.
  17. When serving, pour some Frank's Red Hot sauce on your own bowl of the stew, (this way you can gauge the heat for each individual eating the stew.) (Optional: You can cook 1-2 chicken breasts in water until they will flake apart - cut them finely, flake them so they aren't in chunks, and add to your stew).
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1601.44 Kcal (6705 kJ)
Calories from fat 1399.88 Kcal
% Daily Value*
Total Fat 155.54g 239%
Cholesterol 168.36mg 56%
Sodium 858.34mg 36%
Potassium 1129.98mg 24%
Total Carbs 28.78g 10%
Sugars 2.12g 8%
Dietary Fiber 2.97g 12%
Protein 24.94g 50%
Vitamin C 10.5mg 18%
Iron 0.5mg 3%
Calcium 55.2mg 6%
Amount Per 100 g
Calories 402.33 Kcal (1684 kJ)
Calories from fat 351.69 Kcal
% Daily Value*
Total Fat 39.08g 239%
Cholesterol 42.3mg 56%
Sodium 215.64mg 36%
Potassium 283.88mg 24%
Total Carbs 7.23g 10%
Sugars 0.53g 8%
Dietary Fiber 0.75g 12%
Protein 6.26g 50%
Vitamin C 2.6mg 18%
Iron 0.1mg 3%
Calcium 13.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 44.4
    Points
  • 45
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top