Recipe By RENE1959
Rating
Published Feb 22nd
Prep 1h Cook 2h Additional - Ready In 3h
Servings 12 servings Calories 367.7

This recipe has been in my family for many years, ever since we moved to Georgia over 30 years ago. It consists of chicken and salt pork with potatoes, beans and other vegetables. It’s both hearty and delicious.

Recipe Ingredients

  • 4 ounces diced salt pork
  • 2 pounds chicken parts
  • 8 cups water
  • 3 potatoes, cubed
  • 3 onions, chopped
  • 1 (28 ounce) can whole peeled tomatoes, chopped
  • 2 cups canned whole kernel corn
  • 1 (10 ounce) package frozen lima beans
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Cooking Directions

  1. 1 In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
  2. 2 Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
  3. 3 Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.

Nutrition Facts

  • Calories 367.7
  • Carbohydrate 25.9 g
  • Cholesterol 70.9 mg
  • Fat 17.1 g
  • Fiber 4.2 g
  • Protein 27.9 g
  • Saturated Fat 5.2 g
  • Sodium 495.9 mg
  • Sugar 4.1 g

Reviews

  1. This is a good recipe but the Brunswick Stew that my Virginia grandmother made was sweet. This is the same basic recipe as the one she used but if you want it to be authentic in flavor try adding a tablespoon or two of sugar. With buttermilk bisquits and sliced vinegar cucumbers you will have - Read more ...
  2. If you are looking for a southern style Brunswick stew, you will be highly disappointed. If you follow the receipe without doctoring, you get a stew that is the same color as chicken and rice soup and a taste that is just very plain. Doctored it up by adding pork tenderloin, BBQ sauce, Frank's Hot - Read more ...
  3. This stew has so much flavor. The store didn't have the salt pork so I substituted it with several slices of bacon. I put three slices for the initial boil then put another slice in for the last hour. Excellent
  4. I used meat from a smoked boston butt to make this. I also used canned potatoes and added some BBQ sauce to thicken and give more flavor. It turned out great!
  5. I made a huge pot of this for a dinner I cooked at the church last night. I had a bunch of barbqued chicken left from a previous dinner and I boiled this to make it easier to remove from the bone. I used this liquid as the base for my stew. The only other - Read more ...
  6. needs a can of tomato paste.
  7. This was very good. I substituted salt pork with virginia bacon and the lima beans with blackeye peas. I omitted the corn and added diced green bell pepper and beans. Definitely a keeper!
  8. Quick and easy version of this time-honored dish from the South!
  9. I have made a lot of stews over the years and this is as good as any I have ever made.
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