This is a traditional Brunswick stew recipe that uses leftover pulled pork and shredded chicken. This recipe makes great use of pantry staple items. It is easily put together to simmer on the stove or oven freeing you up to do other things while it cooks. A hearty meat and potato dish this makes great use of leftover produce.
Preheat a large Dutch oven pot over medium heat. Add a small amount of cooking oil to pot. Add in onions and celery then cook until softened.
Add minced garlic and saute until fragrant or about 30 seconds.
Add all remaining ingredients, and stir. Bring to a boil, and then turn down so the stew simmers. Cover and cook for one hour.
This stew can be simmered for 1-3 hours if desired.
Serve immediately, or store in an airtight container for up to one week. Can be frozen for up to four months.
Serve with a salad or buttered cornbread.
If you used cooked chicken instead of raw you can simmer this on the stove once it comes to a boil for about 20 minutes then serve for a quicker dinner.This recipe can easily be made on the grill, smoker, oven, or outdoor Dutch oven. Follow directions but once the Brunswick stew comes to a boil, cover, and cook in the grill at 325- to 350- degrees for an hour. Or, place in the lower third of a preheated 325-degree for the same amount of time.To cook in a Dutch oven outside, prepare about 30 coals in your chimney starter. Place about 15-20 coals beneath the Dutch oven, and prepare the stew as directed. Once the stew is at a boil cover with lid, and place about 10 coals around the top edge of the pot. Cook for about one hour turning once through cooking, and stirring ingredients.